If you’re craving a meal that feels like a warm hug from the inside out, this Beef Stew with Carrots and Potatoes is exactly what you need. Imagine tender, flavorful chunks of chuck beef slowly cooked to perfection alongside sweet carrots and hearty potatoes, all swimming in a rich, savory broth. This dish is the kind of comfort food that fills your kitchen with inviting aromas and your belly with simple joy. Whether it’s a chilly evening or just a time you need something nourishing, this stew will quickly become a household favorite you’ll want to make again and again.

Beef Stew with Carrots and Potatoes Recipe - Recipe Image

Ingredients You’ll Need

Getting ready to make this stew is easier than you think, and the beauty lies in its simple, wholesome ingredients. Each one plays a crucial role, from the robust beef flavor to the natural sweetness of carrots and the satisfying bite of potatoes that soak up all those delicious juices.

2.5 lb chuck beef: The perfect cut for slow cooking, tender and full of flavor.

3 tbsp flour: Coats the beef to help develop a rich crust and slightly thicken the stew.
1 tsp salt: Enhances all the natural flavors of the dish.

1 tsp pepper: Adds a gentle warmth and depth.
1 tsp garlic powder: Brings a subtle, savory undertone to the beef.

1 tsp onion powder: Adds a layer of sweetness and aroma.
1 yellow onion: Provides a foundation of mild sweetness and texture.
2 celery sticks: Adds freshness and a slight crunch to balance the softness.

8 garlic cloves: Infuses the stew with rich, aromatic depth.
2 tbsp tomato paste: Boosts the stew’s color and gives a concentrated, tangy sweetness.
1 tbsp beef base: Intensifies the beefy goodness of the broth.

1 cup red wine (Merlot): Adds complexity and richness; key for deglazing the pot.
4 cups beef broth: The hearty liquid that brings everything together.
1 tbsp Worcestershire sauce: A punch of umami and subtle sweetness.

2 bay leaves: Introduce a fragrant, herbal note that complements the meat.
Few sprigs of thyme: Earthy and fresh, perfect for slow-cooked dishes.
2-3 cups chopped potatoes: Absorb the stew’s flavors while adding heartiness.

3-4 medium carrots: Offer sweetness and color contrast.
Fresh parsley: For a bright, fresh finishing touch.
Baguette: Ideal for soaking up every last bit of that luscious stew broth.

How to Make Beef Stew with Carrots and Potatoes

Step 1: Prepare and Season the Beef

Start by cutting your chuck beef into approximately 1-inch cubes. This size is perfect for slow cooking, ensuring each bite is tender but still substantial. When trimming, leave most of the fat intact because it adds a fantastic richness to your stew. Next, toss the beef cubes in a bowl with flour, salt, pepper, garlic powder, and onion powder. Make sure every piece is evenly coated—this flour seasoning mix helps form a beautiful golden crust when searing later.

Step 2: Chop Your Veggies

While your beef rests in its flavorful coating, dice the yellow onion and celery into uniform pieces to ensure even cooking. Mince the garlic thoroughly so it can melt beautifully into the stew and infuse that irresistible aroma without overpowering.

Step 3: Sear the Beef

Heat a Dutch oven over medium-high heat with just enough oil to cover the bottom. When the pan is hot, add the beef in batches—this is very important so you don’t overcrowd it. Let each piece sear undisturbed until the bottom develops a deep golden crust. Then flip and brown the other side. The searing locks in flavor and adds beautiful texture to your Beef Stew with Carrots and Potatoes. Remove the browned beef and set it aside.

Step 4: Sauté the Aromatics

In the same pot, add your diced onion, celery, and minced garlic. Sauté these for a few minutes until they soften and release their sweet, savory scents. This step builds a flavorful foundation before adding liquids.

Step 5: Develop the Base Flavors

Stir in tomato paste and beef base, cooking them for a couple minutes to deepen their flavors. Next, pour in the red wine—it serves as a perfect deglazer that lifts the tasty browned bits from the pan’s bottom. Let the wine simmer briefly to cook off the alcohol and concentrate its richness, blending everything into a luscious base.

Step 6: Combine and Slow Cook

Return the seared beef to the pot, then add the beef broth, Worcestershire sauce, bay leaves, and sprigs of thyme. Stir everything well, making sure the beef is submerged in the aromatic liquid. Cover the Dutch oven, then place it in a preheated oven at 320 degrees Fahrenheit. Let it cook on the oven’s lower rack for about one and a half hours, allowing the flavors to marry and the meat to become tender.

Step 7: Add Carrots and Potatoes

After the initial slow cook, add in chopped potatoes and carrots. I like to cube potatoes into 1-inch pieces and slice carrots on the angle about half an inch thick, but feel free to adjust sizes based on your preferences. Whether you love more beef or veggies, add the amount that suits you. Stir gently and return the pot to the oven for another hour, during which the vegetables soften and absorb the stew’s rich broth.

Step 8: Final Seasoning and Serving Prep

Once the final hour is up, remove the pot from the oven and taste your Beef Stew with Carrots and Potatoes. Now is the time to adjust salt, pepper, or any other seasoning to your liking. Garnish with fresh parsley to brighten the dish’s deep savory profile and get your baguette ready for dipping—it’s the perfect accompaniment.

How to Serve Beef Stew with Carrots and Potatoes

Garnishes

A sprinkle of fresh parsley adds a burst of color and a subtle herbal lift that complements the stew’s richness beautifully. For a little extra indulgence, you might also add a dollop of sour cream or a dusting of freshly cracked black pepper just before serving.

Side Dishes

Serve this hearty stew with a crusty baguette or rustic bread to soak up every bit of the savory broth. For a lighter touch, a crisp green salad with a tangy vinaigrette can balance the stew’s hearty nature. Steamed green beans or roasted Brussels sprouts also make wonderful vegetable sides that keep the meal vibrant and satisfying.

Creative Ways to Present

To impress your guests, serve the stew in individual rustic bowls topped with parsley and accompanied by a tart pickle or a small ramekin of horseradish sauce. For a cozy twist, ladle the stew over creamy mashed potatoes or buttered egg noodles to create a whole new comforting experience that plays beautifully with the Beef Stew with Carrots and Potatoes flavors.

Make Ahead and Storage

Storing Leftovers

Leftover Beef Stew with Carrots and Potatoes tastes even better the next day as the flavors deepen overnight. Store any leftovers in an airtight container in the refrigerator for up to three days. Make sure to let the stew cool down completely before sealing and refrigerating to preserve freshness.

Freezing

This stew freezes wonderfully, making it an excellent option for meal prep. Portion the stew into freezer-safe containers or heavy-duty plastic bags, leaving some space for expansion. It can be frozen for up to three months and thawed overnight in the fridge before reheating.

Reheating

Reheat the stew gently on the stovetop over medium heat, stirring occasionally until warmed through. Adding a splash of beef broth or water during reheating can restore any lost moisture. Avoid microwaving if possible to keep that rich, silky texture intact.

FAQs

Can I use a different cut of beef for this stew?

Absolutely! Chuck beef is ideal because it becomes tender and flavorful when slow-cooked, but you can also use brisket or short ribs for a similar effect. Just be mindful that leaner cuts might not be as tender or juicy.

Is it necessary to use red wine?

Red wine adds wonderful depth and richness, but if you prefer not to use alcohol, you can substitute with extra beef broth or a splash of balsamic vinegar for a bit of acidity and flavor complexity.

Can I make this Beef Stew with Carrots and Potatoes in a slow cooker?

Yes! Follow the recipe through searing the meat and sautéing the aromatics, then transfer everything to your slow cooker. Cook on low for about 7-8 hours or on high for 4-5 hours, adding potatoes and carrots halfway through cooking.

How do I make the stew thicker?

If you prefer a thicker stew, you can mix a tablespoon of flour or cornstarch with cold water and stir it into the simmering stew in the last 15-20 minutes of cooking. This will thicken the broth nicely without altering the taste.

What’s the best way to serve the stew for a crowd?

Keep the Beef Stew with Carrots and Potatoes warm in a large Dutch oven or slow cooker on the “warm” setting. Offer plenty of bread and garnishes on the side so guests can customize their bowls. This stew pairs well with simple sides to balance the hearty flavors.

Final Thoughts

This Beef Stew with Carrots and Potatoes is pure comfort in a bowl—simple to make, wonderfully flavorful, and perfect for cozy dinners. I can’t wait for you to try it out and fall in love with how the tender beef, sweet carrots, and soft potatoes come together in such a rich, satisfying broth. Once you make this stew, it will be your go-to recipe for chilly nights and whenever you need a little extra warmth and happiness in your life.