Hearty Beef Stew with Potatoes and Carrots Recipe

If you’re craving that ultimate comfort food that’s cozy, filling, and packed with flavor, I’ve got just the thing for you. This Hearty Beef Stew with Potatoes and Carrots Recipe has been a longtime favorite in my kitchen, and I absolutely love how it develops those deep, rich flavors over slow simmering. When I first tried this, it was a game changer—tender chunks of beef, creamy potatoes, and sweet carrots all bathed in a savory broth that feels like a warm hug. Stick around, because you’re about to make something truly fan-freaking-tastic that your whole family will go crazy for.

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Ingredients You’ll Need

Choosing good quality ingredients makes all the difference in a stew like this. You’ll want sturdy potatoes that hold their shape, fresh carrots that add sweetness, and of course, good stewing beef with a bit of marbling for that melt-in-your-mouth texture.

• Stewing Beef: Look for beef that’s nicely marbled and cut into cubes; it’s what makes the stew tender and flavorful.
• All-Purpose Flour: Coats the beef to help develop a savory crust and thickens the broth.
• Garlic Powder: Sprinkled in the flour for a subtle boost of flavor.
• Salt & Black Pepper: Essential for seasoning both the flour coating and the final stew.
• Olive Oil: For browning beef and sautéing onions; adds a nice richness.
• Onion: Chopped and sautéed to add sweetness and depth to the stew base.
• Beef Broth: The backbone of the stew liquid, packed with savory goodness.
• Red Wine: Optional, but I love how it brightens and deepens the stew’s complexity.
• Potatoes: Peeled and cubed; I prefer Yukon Gold for their creamy texture that holds up to simmering.
• Carrots: Cut into chunks for natural sweetness and color.
• Celery: Adds a fresh, aromatic crunch to balance the stew.
• Tomato Paste: Enhances umami and adds subtle sweetness.
• Dried Rosemary (or Fresh Sprig): Adds an earthy, piney flavor that pairs beautifully with beef.
• Cornstarch and Water: To thicken the stew at the end to your preferred consistency.
• Peas: Stirred in at the end for a pop of color and freshness.

Variations

I love how this Hearty Beef Stew with Potatoes and Carrots Recipe welcomes customization. Whether you want to swap or add veggies, adjust seasoning, or tweak textures, you can truly make it your own—and I’m all about encouraging that.

• Vegetable Swap: I sometimes add parsnips or turnips in place of or alongside carrots for a slightly nutty flavor that’s fantastic in colder months.
• Make it Spicy: Adding a pinch of cayenne or smoked paprika gives the stew a lively kick—my family can’t get enough of it this way.
• Slow Cooker Version: Brown the beef and sauté onions on the stove, then transfer everything to a slow cooker and let it cook low and slow for 6-8 hours. Perfect for a hands-off dinner.
• Skip the Wine: If you’re not a wine fan, just substitute with extra beef broth; the stew will still be rich and hearty.

How to Make Hearty Beef Stew with Potatoes and Carrots Recipe

Step 1: Season and Flour the Beef

Start by combining the all-purpose flour, garlic powder, salt, and black pepper in a large bowl. Toss your cubed stewing beef in this mixture to coat every piece evenly. I learned early on that shaking off any excess flour before browning is crucial—you want a light dusting, not a thick paste. This step creates that incredible crust on the beef and helps thicken the stew later.

Step 2: Brown the Beef in Batches

Heat olive oil in a large Dutch oven over medium-high heat. You might need to add a bit more oil once you start cooking your onions, so don’t be shy with it. Brown the beef cubes in small batches to avoid crowding the pan—this ensures each piece sears nicely instead of steaming. When you see that golden crust forming, it’s all coming together. Set the browned beef aside in a bowl.

Step 3: Sauté the Onions

In the same pot, add your chopped onions. Cook them until they’re just soft and fragrant, about 3 minutes. If the pot looks dry, splash in a little olive oil. This step adds sweetness and forms a flavorful base for the broth, so don’t rush it.

Step 4: Deglaze and Add Broth

Pour in the beef broth and red wine (if using). As the liquid hits the pan, scrape the bottom with a wooden spoon to loosen all those delicious browned bits—the real flavor gold. This deglazing step is something I never skip; it brings so much depth to the stew.

Step 5: Combine and Simmer

Return the beef to the pot, then add the potatoes, carrots, celery, tomato paste, and your rosemary sprig or dried rosemary. Give everything a good stir, then reduce the heat to medium-low. Cover with a lid and let it simmer gently for about 1 hour, or up to 90 minutes if you want the beef extra tender. Keep an eye on the stew and stir occasionally—patience here really pays off.

Step 6: Thicken Your Stew

Mix cornstarch and water in equal parts to make a slurry. Slowly whisk this into the bubbling stew until you reach your desired thickness. I like mine rich and velvety but not too gloopy, so I add the slurry gradually. If you want it thicker, feel free to add a bit more. This little trick is what takes a stew from good to great.

Step 7: Final Touches

Stir in the peas last; they only need 5 to 10 minutes to heat through and keep their bright color and snap. Give the stew a final taste and adjust salt and pepper as needed. And voila—you’re done!

How to Serve Hearty Beef Stew with Potatoes and Carrots Recipe

Garnishes

I’m a big fan of fresh parsley sprinkled on top—its freshness and bright green color give the stew a lovely pop right before serving. Sometimes, a dollop of sour cream or crème fraîche adds a creamy contrast that I find irresistible.

Side Dishes

This stew shines on its own, but pairing it with crusty bread or garlic rolls lets you soak up every last bit of that flavorful broth. For a lighter side, a crisp green salad with a tangy vinaigrette balances the hearty richness perfectly.

Creative Ways to Present

For holiday dinners or cozy gatherings, I like to serve the stew in individual rustic bowls placed on wooden boards with a sprinkling of fresh herbs and a small bread basket on the side. It feels homey and elegant at the same time, making the meal extra special.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, so leftovers often taste even better the next day—perfect for easy weekday lunches or dinners.

Freezing

This stew freezes beautifully! Just let it cool completely before transferring to freezer-safe containers. It keeps well for up to 3 months. When you want a comforting meal fast, just thaw overnight in the fridge.

Reheating

I reheat leftovers gently on the stove over low heat, stirring occasionally to prevent sticking. If the stew has thickened too much in the fridge, add a splash of broth or water as you warm it up to keep that perfect stew consistency.

FAQs

Final Thoughts

This Hearty Beef Stew with Potatoes and Carrots Recipe is one of those meals I turn to when I want comfort food that feels homemade and substantial without a ton of fuss. The magic lies in the layering of flavors and the slow, loving simmer that melts the beef until it’s tender and cozy. I hope you enjoy making it as much as I do—and trust me, once you nail this recipe, it’ll be on repeat for your family dinners and chilly nights. So go ahead, get that pot simmering, and savor every delicious spoonful!

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