🍲 Classic Hearty Beef Stew with Potatoes & Carrots

Slow-simmered beef stew with melt-in-your-mouth beef, fork-tender potatoes, and carrots in a deeply savory, comforting gravy. This is pure comfort food—perfect for cold days or cozy family dinners.

🧾 Ingredients (Serves 4–6)

Main Ingredients

• 2 lb (900 g) beef chuck, cut into large cubes

• 2 tbsp olive oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 3 carrots, peeled and chunked

• 3 medium potatoes, peeled and cubed

Stew Base

• 3 cups beef broth

• 2 tbsp tomato paste

• 2 tbsp flour (or cornstarch for gluten-free)

• 1 tbsp Worcestershire sauce

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

Herbs & Flavor

• 1 tsp dried thyme (or a few fresh sprigs)

• 1 bay leaf

• Optional: ½ tsp paprika or rosemary

👩‍🍳 Instructions

1. Brown the Beef

Heat olive oil in a heavy pot or Dutch oven over medium-high heat.

Season beef lightly with salt and pepper.
Brown beef in batches until deeply golden on all sides.
Remove and set aside.

➡️ This step builds the deep, rich flavor of the stew.

2. Build the Base

In the same pot:

• Add onion and cook until soft and lightly browned

• Stir in garlic and cook 30 seconds

• Add tomato paste and flour, stirring for 1 minute to cook out raw taste

3. Simmer the Stew

Return beef to the pot.
Add:

• Beef broth

• Worcestershire sauce

• Thyme and bay leaf

Bring to a gentle boil, then reduce to low.
Cover and simmer 1½–2 hours, until beef is tender.

4. Add Vegetables

Add potatoes and carrots.
Simmer uncovered 30–40 minutes, until vegetables are fork-tender and sauce thickens.

5. Finish & Serve

Remove bay leaf.
Taste and adjust seasoning.

Garnish with fresh parsley or thyme if desired.

🍽️ What It Tastes Like

• Texture: Ultra-tender beef, soft potatoes, silky gravy

• Flavor: Deeply savory, rich, comforting

• Aroma: Warm herbs, slow-cooked beef goodness

❓ Q & A

Q: What cut of beef is best?

Beef chuck is ideal—it becomes tender and flavorful when slow-cooked.

Q: Can I make this in a slow cooker?

Yes.

• Brown beef first

• Add everything except potatoes

• Cook on LOW 7–8 hours

• Add potatoes and carrots in last 2 hours

Q: Can I make it in an Instant Pot?

Yes.

• Sauté beef and onions

• Pressure cook 35 minutes

• Quick release

• Add potatoes & carrots, pressure cook 10 more minutes

Q: How do I thicken the stew more?

• Simmer uncovered longer

• Or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)

Q: Can I freeze beef stew?

Absolutely.

• Cool completely

• Freeze up to 3 months

• Thaw overnight and reheat gently

Q: What can I serve with it?

• Crusty bread or rolls

• Rice or mashed potatoes

• Simple green salad

Q: Why is my beef tough?

It needs more time. Beef stew gets tender only after long, slow cooking.