Beef Stew with Carrots and Potatoes: Classic Hearty Recipe

There are some dishes that simply feel like a hug in a bowl, and a classic beef stew with carrots and potatoes is one of them. This is the kind of meal that gently fills your kitchen with savory aromas and invites everyone to gather around the table. It is hearty yet balanced, rich without being heavy, and incredibly satisfying on a chilly evening—or anytime you want something comforting and reliable.

In this recipe, you can expect melt-in-your-mouth pieces of beef, tender carrots, and creamy potatoes, all nestled in a glossy, savory broth that’s layered with herbs, a hint of tomato, and subtle sweetness from slowly cooked onions. The method is approachable and rewarding: a little browning, a slow simmer, and a few simple techniques that make a big difference. By the time you ladle this stew into bowls, you’ll have a home-cooked meal that tastes like it took all day, yet comes together with steady, manageable steps.

Why This Beef Stew with Carrots and Potatoes Wins Hearts

This stew checks all the boxes: it is warming, deeply flavorful, and easy to customize. The beef becomes remarkably tender with a gentle simmer, while carrots and potatoes add comfort and substance. A quick sear creates those caramelized “brown bits” that give the broth a restaurant-quality depth. Fresh herbs keep everything bright, and a small splash of acidity at the end ties the whole pot together. It is both classic and flexible—perfect for a casual family dinner or a make-ahead meal for busy weeks.

What You’ll Need: Ingredients for a Cozy Beef Stew

• Beef chuck (2 to 2.5 lb), cut into 1.5-inch cubes – Well-marbled and ideal for slow simmering, it turns wonderfully tender.
• Kosher salt and freshly ground black pepper – Essential for seasoning in layers and enhancing flavor at every step.
• All-purpose flour (2 to 3 tbsp) – Lightly dusting the beef promotes browning and gives the stew body. Use gluten-free flour if needed.
• Olive oil or neutral oil (2 to 3 tbsp) – Helps achieve a deep, even sear on the meat without burning.
• Yellow onion (1 large, diced) – Adds mellow sweetness and savory backbone to the broth.
• Garlic (3 to 4 cloves, minced) – Infuses aromatic warmth and depth into the base.
• Celery (2 ribs, chopped) – Rounds out the classic aromatic trio and contributes subtle herbal notes.
• Carrots (4 to 5 medium, cut into 1-inch pieces) – Bring color, sweetness, and a satisfying bite.
• Potatoes (1.5 lb Yukon Gold or red potatoes, cut into chunks) – Provide creaminess and help thicken the stew naturally.
• Tomato paste (2 tbsp) – Adds umami and a gentle tang; caramelizing it deepens its flavor.
• Beef stock or broth (4 cups) – The foundation of the stew’s savory, satisfying broth.
• Dry red wine (1 cup, optional) – Deglazes the pot and adds complexity; use extra broth if you prefer to skip it.
• Worcestershire sauce (1 to 2 tsp) – A small but mighty umami booster that enriches the broth.
• Bay leaves (2) – Infuse a subtle, woodsy perfume during the simmer.
• Fresh thyme (4 sprigs) and rosemary (1 small sprig), or 1 tsp dried each – Provide fragrance and herbal lift.
• Paprika (1 tsp) – Adds a gentle warmth and color without overpowering the stew.
• Mushrooms (8 oz, quartered, optional) – Deepen the savory flavor and add hearty texture.
• Frozen peas (1 cup, optional) – Stir in at the end for a bright pop of sweetness and color.
• Fresh parsley (2 tbsp, chopped) – Finishes the stew with freshness and a clean, green note.
• Balsamic vinegar or red wine vinegar (1 to 2 tsp, optional) – A final splash to balance richness and brighten flavors.
• Cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water, optional) – For thickening if you want a more gravy-like consistency.

How to Make It: Step-by-Step Beef Stew Walkthrough

1. Pat the beef dry with paper towels. Season generously with salt and pepper. Toss lightly with flour to coat, shaking off excess. Dry surfaces sear better, giving you more flavor.
2. Heat 1 to 2 tablespoons of oil in a heavy Dutch oven over medium-high heat until shimmering. Brown the beef in batches, leaving space between pieces. Turn to sear all sides, 6 to 8 minutes per batch. Transfer browned beef to a plate.
3. Lower the heat to medium. If the pan looks dry, add another splash of oil. Add the onion and celery with a pinch of salt. Cook, stirring, until softened and lightly golden, about 5 minutes.
4. Stir in the garlic and cook for 30 seconds until fragrant. Add the tomato paste and paprika; cook, stirring, for 1 to 2 minutes to lightly caramelize the paste.
5. Deglaze the pot with red wine (or 1 cup stock if not using wine). Scrape up the browned bits with a wooden spoon—this is flavor gold—and simmer for 1 to 2 minutes to reduce slightly.
6. Return the beef and any juices to the pot. Add the remaining stock, Worcestershire, bay leaves, and the thyme and rosemary. Bring just to a gentle simmer.
7. Cover partially (lid slightly ajar) and simmer very gently over low heat for 60 to 75 minutes, stirring occasionally. Maintain a quiet bubble—vigorous boiling can toughen the meat.
8. After the first simmer, add the carrots and potatoes. If using mushrooms, add them now as well. Stir, cover partially again, and cook for another 30 to 40 minutes, or until the vegetables are tender and the beef is very soft.
9. Taste and adjust seasoning with more salt and pepper as needed. If the stew tastes rich but a little flat, add 1 to 2 teaspoons of balsamic or red wine vinegar to brighten.
10. If you prefer a thicker stew, stir in the cornstarch slurry and simmer 2 to 3 minutes until glossy and slightly thickened. Alternatively, lightly mash a few potato chunks against the side of the pot to naturally thicken.
11. Stir in peas (if using) during the last 3 to 5 minutes so they stay vibrant and sweet.
12. Remove the bay leaves and herb stems. Sprinkle with chopped parsley for freshness.
13. Let the stew rest off the heat for 10 minutes before serving. This brief rest helps the flavors meld and the sauce settle.
14. Ladle into warm bowls and enjoy as-is, or serve with crusty bread, buttered noodles, or a light green salad.

Timing, Prep, and When It’s Ready

Total time typically runs 2 to 2.5 hours, with most of it hands-off. Yield is about 6 hearty servings. The stew is ready when the beef is very tender and the vegetables are cooked through but not falling apart. Look for the broth to be glossy, flavorful, and spoon-coating, not watery.

Leftovers keep well: refrigerate up to 4 days, or freeze up to 3 months. Reheat gently on the stove with a splash of water or broth to loosen, and season to taste before serving.

Pro Tips to Nail It Every Time

• Choose the right cut. Beef chuck is your friend—its marbling melts into tenderness. Lean cuts can turn dry or chewy when simmered.
• Dry and sear. Pat the beef very dry and do not crowd the pan. A confident, deep sear builds the stew’s signature flavor.
• Simmer, do not boil. A low, steady simmer (tiny bubbles) keeps the meat tender and the broth clear.
• Add vegetables at the right time. Carrots and potatoes go in after the beef starts to turn tender; this avoids mushy vegetables.
• Season in layers. Salt early and adjust at the end. It is easier to build flavor than fix an oversalted pot.
• Balance richness with acidity. A teaspoon or two of balsamic or red wine vinegar right before serving brightens the stew beautifully.
• Thicken to preference. For a silky sauce, use a small cornstarch slurry; for a rustic texture, mash a few potatoes into the broth.
• Make it your own. Add mushrooms for extra umami, peas for sweetness, or swap thyme/rosemary for a bay-and-parsley combo.
• Make-ahead magic. The flavor improves by the next day. Chill, skim any hardened fat, and reheat gently.
• Slow cooker friendly. Brown meat first, then cook 6 to 8 hours on low; add carrots and potatoes for the last 2 to 3 hours to keep them intact.

Nutrition at a Glance

Approximate per serving (1/6 of the recipe):

• Calories: ~480
• Protein: ~36 g
• Carbohydrates: ~32 g
• Dietary Fiber: ~5 g
• Total Fat: ~22 g
• Saturated Fat: ~8 g
• Sodium: ~850 mg (varies by broth and salt)
• Sugars: ~6 g

These values are estimates and will vary with ingredient brands, exact quantities, and any optional additions.

Your Questions, Answered

Can I make this in a slow cooker or Instant Pot?

Yes. For the slow cooker, sear the beef first, then transfer to the cooker with aromatics, stock, and seasonings. Cook on low 6 to 8 hours; add carrots and potatoes for the last 2 to 3 hours. For the Instant Pot, use Sauté to brown the beef and build the base, then pressure cook with the beef for 35 minutes, natural release 10 minutes. Add carrots and potatoes, then pressure cook 4 minutes more and quick release. Finish with peas, herbs, and a splash of vinegar if desired.

How do I thicken the stew without flour?

Let it simmer uncovered for a few minutes to reduce, or stir in a cornstarch slurry for a glossy finish. You can also mash some of the potatoes right in the pot or blend a small ladle of vegetables and liquid, then return it to the stew. Each method adds body without using wheat flour. Adjust seasoning after thickening.

Which cut of beef works best for stew?

Beef chuck is the top choice for tenderness and flavor after a slow simmer. Brisket and short rib also work well but are richer and may require slightly longer cooking. Avoid very lean cuts like round or sirloin, which can turn dry. The key is marbling and connective tissue that melt into a silky texture.

A Warm Send-Off

At its heart, beef stew with carrots and potatoes is about simple ingredients treated with care—browning patiently, simmering gently, and seasoning with intention. It is the kind of home cooking that feels both grounded and special, the sort of meal that invites seconds and easy conversation. Whether you serve it on a quiet weeknight or bring it to the table for a relaxed weekend dinner, this stew has a way of making everyone feel welcome.

Cook it once and you will soon know the rhythm: sear, simmer, and finish with a bright note. The result is comfort you can count on, bowl after bowl. May it warm your kitchen and your table, today and many times to come.