Hearty Beef Stew with Potatoes and Carrots
A classic and comforting beef stew loaded with tender potatoes and carrots simmered in a rich, savory broth.
Hearty Beef Stew with Potatoes and Carrots
Overview
This traditional beef stew is a comforting and satisfying meal perfect for chilly days. Tender chunks of beef are slow-cooked with potatoes and carrots in a savory broth infused with herbs and tomato paste. The result is a rich, flavorful dish that is both filling and nutritious.
Ingredients and Preparation
Simple ingredients including beef chuck, fresh vegetables, and basic seasonings come together to create this classic stew. The process starts with browning the beef to lock in flavor, then building layers of taste by sautéing aromatics and simmering everything slowly to perfection.
Tips for the Best Stew
For an even better stew, brown your meat well in batches, use fresh herbs if you can, and allow the stew to rest before serving so the flavors fully develop. This stew also reheats wonderfully, making it a great make-ahead meal.
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Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 3 medium potatoes, peeled and cubed
- 3 large carrots, sliced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp all-purpose flour
- 1 cup water
Nutrition (Total)
Equipment Needed
- Large heavy-bottomed pot or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Wooden spoon
Before You Start
- •Prepare vegetables ahead by peeling and chopping.
- •Use a slow cooker to simmer stew over low heat as an alternative method.
- •Trim excess fat from beef to reduce greasiness.
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Instructions
Brown the Beef
Heat vegetable oil in a large pot over medium-high heat. Season beef cubes with salt and pepper, then sear in batches until browned on all sides. Remove beef and set aside.
Sauté Aromatics
In the same pot, add diced onions and cook until softened, about 4 minutes. Stir in minced garlic and tomato paste; cook for another 1-2 minutes, stirring frequently.
Combine Ingredients and Simmer
Return the beef to the pot. Pour in beef broth and add thyme and bay leaves. Bring to a boil, then reduce heat to low. Cover and let simmer gently for 1 hour, stirring occasionally.
Add Vegetables
Add the cubed potatoes and sliced carrots to the stew. Cover and continue simmering for an additional 40 minutes, or until the vegetables and beef are tender.
Thicken and Season
Mix flour and water in a small bowl until smooth. Stir this mixture into the stew and simmer for 5 more minutes to thicken. Remove bay leaves, adjust seasoning with salt and pepper, then serve hot.
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Chef's Tips
- •Cut beef into uniform cubes for even cooking.
- •Brown meat in batches to avoid overcrowding the pot.
- •Use fresh herbs if available for enhanced flavor.
- •Let stew rest for 10 minutes before serving to deepen flavors.
Frequently Asked Questions
Can I use other cuts of beef for this stew?
Yes, chuck is preferred due to its tenderness after slow cooking, but brisket or round can also work well if cooked low and slow.
How can I make the stew thicker?
Adding a flour and water slurry as in the recipe is ideal, or you can mash some of the potatoes into the broth for natural thickening.
Can I prepare this stew in advance?
Absolutely, beef stew tastes even better the next day once the flavors have melded.
What can I serve with beef stew?
It pairs wonderfully with crusty bread, rice, or a simple green salad.
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