Classic Beef Stew with Potatoes & Carrots: A Hearty One-Pot Comfort Meal
Tender chunks of beef, sweet carrots, and creamy potatoes simmer together in a rich, savory broth. This timeless stew is cozy, nourishing, and perfect for chilly nights or family dinners.
Beef stew has been a staple in kitchens around the world for centuries, with variations found in nearly every culture.
From French boeuf bourguignon to Irish stew, it’s a dish built on simple, humble ingredients that transform into something extraordinary with slow cooking.
This classic version highlights the essentials: hearty beef, earthy root vegetables, and a deeply flavorful broth that warms you from the inside out.
Why You’ll Love This Recipe
- Rich & Hearty – Perfect balance of tender beef, melt-in-your-mouth potatoes, and sweet carrots.
- One-Pot Magic – Everything simmers together, meaning fewer dishes and maximum flavor.
- Budget-Friendly – Uses affordable stew meat and pantry staples.
- Make-Ahead Friendly – Tastes even better the next day as flavors deepen.
- Customizable – Add peas, mushrooms, or parsnips to make it your own.
Classic Beef Stew with Potatoes & Carrots
Ingredients
- 2 pounds beef chuck cut into 1 ½-inch cubes
- Alternative: Brisket or round can also work.
- 2 tablespoons olive oil or vegetable oil
- 1 large onion chopped
- 3 cloves garlic minced
- 4 medium carrots peeled and cut into chunks
- 3 medium potatoes peeled and cut into chunks
- Tip: Yukon gold or red potatoes hold shape better.
- 3 tablespoons all-purpose flour for dredging
- Alternative: Cornstarch slurry for gluten-free thickening.
- 4 cups beef stock
- 1 cup red wine optional, for depth of flavor
- Substitute: Extra stock if avoiding alcohol.
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 2 sprigs fresh thyme or 1 teaspoon dried
- 2 bay leaves
- Salt & freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Prepare the Beef
- Pat beef cubes dry with paper towels (this helps with browning).
- Season generously with salt and pepper, then dredge lightly in flour, shaking off excess.
- Brown the Meat
- Heat 1 tablespoon oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Brown beef in batches, turning until all sides are deeply golden (about 4–5 minutes per batch).
- Transfer browned beef to a plate; add more oil if needed.
- Cue: You should hear a steady sizzle and see a crust forming — this builds rich flavor.
- Sauté the Aromatics
- In the same pot, add onion and cook until softened and lightly golden (3–4 minutes).
- Stir in garlic and tomato paste; cook for 1 minute, until fragrant and slightly caramelized.
- Deglaze & Build the Base
- Pour in the red wine (if using), scraping up browned bits from the bottom of the pot.
- Let simmer for 2–3 minutes until slightly reduced.
- Simmer the Stew
- Return beef to the pot. Add beef stock, Worcestershire sauce, thyme, and bay leaves.
- Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 ½ to 2 hours, stirring occasionally, until beef is fork-tender.
- Add Vegetables
- Stir in carrots and potatoes. Continue simmering uncovered for 30–40 minutes, until vegetables are tender and stew has thickened.
- Taste and adjust seasoning with salt and pepper.
- Finish & Serve
- Remove thyme sprigs and bay leaves.
- Ladle stew into bowls, garnish with chopped parsley, and serve hot with crusty bread.
- Cue: The broth should be rich and glossy, the beef tender, and the vegetables melt-in-your-mouth soft.
Pro Tips & Variations
- Make It Ahead – Beef stew tastes even better the next day as the flavors deepen. Store in the fridge overnight and reheat gently before serving.
- Thicker Stew – For a heartier texture, mash a few potato chunks directly into the broth to thicken naturally.
- Vegetable Variations – Add parsnips, turnips, mushrooms, or peas for extra depth.
- Gluten-Free Option – Skip dredging the beef in flour; instead, thicken at the end with a cornstarch slurry.
- Flavor Boosters – Stir in a splash of balsamic vinegar, soy sauce, or even a square of dark chocolate for complex richness.
- Slow Cooker Method – After browning meat and aromatics, transfer everything to a slow cooker and cook on low for 8 hours or high for 4–5 hours.
Storage & Reheating Tips
- Refrigeration: Store cooled stew in an airtight container in the fridge for up to 4 days.
- Reheating: Warm gently on the stovetop over low heat, adding a splash of beef stock or water if it thickens too much. Microwave in short bursts for quick reheating, stirring in between.
- Freezing: Beef stew freezes beautifully. Cool completely, then store in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
- Perfect Pairings: Serve with crusty bread, buttery biscuits, or cornbread to soak up the savory broth. A side of green beans, roasted Brussels sprouts, or a crisp garden salad balances the richness.
- Drink Pairings: A glass of red wine (Cabernet Sauvignon, Merlot, or Malbec) or a dark ale pairs beautifully with the stew’s hearty flavors.
- Occasions:
- Weeknight Dinner: A simple, nourishing family meal that can stretch into leftovers.
- Meal Prep: Make a big batch and portion it out for lunches throughout the week.
- Holidays or Gatherings: Serve as a warming, rustic dish at casual parties or winter celebrations.
Frequently Asked Questions
Can I make beef stew ahead of time?
Yes! In fact, it tastes even better the next day as the flavors meld. Store in the fridge overnight and reheat before serving.
What cuts of beef work best?
Beef chuck is ideal because it becomes tender after slow cooking. Brisket or round can also be used.
Can I thicken the stew without flour?
Absolutely. Skip dredging the beef and use a cornstarch slurry or mash some potatoes into the broth for natural thickening.
Can I freeze beef stew?
Yes. Freeze cooled stew in airtight containers for up to 3 months. Avoid freezing with potatoes if you prefer a firmer texture—they can become grainy after thawing.
How do I make this dish without wine?
Simply replace wine with extra beef stock or add a splash of balsamic vinegar for similar depth.
