Beef Stew with Carrots Potatoes

Beef stew with carrots and potatoes is the kind of dish that turns cold days cozy and fills the house with mouthwatering aromas. When the stew bubbles away in the oven and the sauce thickens with every hour, the anticipation grows for that first spoonful of melt-in-your-mouth beef and perfectly stewed vegetables. This classic recipe nails the balance between hearty and comforting and never fails to gather my whole family around the table, everyone grabbing extra bread just to soak up the last bit of sauce.

I have cooked this stew for chilly Sunday dinners and it has become a snow day ritual in our home. Not a single winter has gone by without requests for the stew, especially from my youngest who loves dipping her bread in the sauce.

Gather Your Ingredients

• Chuck beef: 2.5 pounds gives richness and body look for marbled cuts for best texture
• Flour: lightly coats the meat sealing in those incredible juices use all purpose
• Salt and black pepper: enhances every flavor use kosher salt and crank fresh pepper if possible
• Garlic powder and onion powder: adds deep savory notes pick a fresh jar for pungency
• Yellow onion: builds sweetness and aroma choose a firm onion with shiny skin
• Celery sticks: bring a subtle earthiness and help balance the flavors look for crisp stalks
• Garlic cloves: for bold aromatic punch fresh smashed garlic is best
• Tomato paste: packs a tangy depth that rounds out the sauce go for double concentrate if you can
• Beef base: gives extra meaty background stick to low sodium if possible
• Red wine: Merlot cuts through the richness and makes a lush sauce use a wine you’d actually drink
• Beef broth: deepens the stew’s robustness homemade or high quality boxed broth is a bonus
• Worcestershire: brings an umami lift that wakes up the whole pot classic Lea and Perrins preferred
• Bay leaves and thyme: offer healing herbal layers always pick fresh sprigs if you can
• Chopped potatoes and carrots: soften into the sauce absorbing all that flavor waxy potatoes hold up best
• Fresh parsley: for a bright finish chop just before serving for vivid color and flavor
• Baguette: the essential partner for soaking up that glossy sauce choose a crusty loaf from the bakery aisle

How to Make It

Prep the Beef:

Cut the chuck beef into one inch cubes and leave most of the fat attached for flavor.

Season and Coat the Beef:

Add beef to a large bowl and generously toss with flour salt pepper garlic powder and onion powder making sure every piece is evenly dusted.

Chop the Vegetables:

Dice the yellow onion and celery into small bites mince the garlic cloves fine so they almost melt in the pan.

Preheat the Oven:

Set your oven to 320 degrees Fahrenheit before starting on the stove so it’s hot when you need it.

Sear the Beef:

Warm a Dutch oven with enough oil to coat the bottom. Working in batches add beef cubes and let them sit without moving so that a deep brown crust forms flip only when one side is golden. Do not rush this step as it is the foundation for flavor.

Sauté the Aromatics:

Once all beef is browned and set aside add the chopped onion celery and minced garlic to the pot. Sauté over medium heat for about five minutes scraping up all the browned bits until the vegetables are soft and the kitchen is fragrant.

Build the Sauce:

Stir in tomato paste and beef base cooking them with the vegetables for two minutes. Pour in the red wine to deglaze scraping the pan to loosen all the flavor. Let simmer until the wine’s sharpness cooks off leaving only richness.

Simmer the Stew:

Add beef broth then return the beef to the pot. Stir in Worcestershire bay leaves and thyme. Cover and transfer the whole pot to the oven’s lower rack to slow cook for an hour and a half.

Add Potatoes and Carrots:

Carefully pull out the pan and stir in the potatoes and carrots cut as you prefer. Return to the oven for another hour so the veggies become tender but not mushy.

Final Taste and Serve:

Once done pull the stew from the oven and taste for salt and seasonings. Sprinkle with chopped parsley and ladle it steaming hot into bowls with slices of crusty baguette alongside.

I have a soft spot for the crusty baguette with this stew because it reminds me of family road trips through the French countryside. Once we had a picnic with just the stew and local bread under an old oak tree. The bread mopped up every drop. My daughter always asks for the bread soup meal now.

Flavor Boosters

Short on red wine? Substitute beef broth and a splash of apple cider vinegar for acidity. Out of chuck beef? Stewing cuts like brisket or round roast work well too. Add mushrooms or frozen peas for more vegetables.

Serving Suggestions

Serve the stew with warm baguette slices for dunking. Ladle it over creamy mashed potatoes or buttered noodles for a heartier dish. Fresh herbs or a dollop of sour cream on top can add a new spin.

Creative Twists

In spring, swap carrots for parsnips or add fresh peas. Summer versions taste great with new potatoes and baby carrots just barely cooked through. In fall and winter, root vegetables like turnip or rutabaga add beautiful sweetness.

This beef stew gets even better after a night in the fridge, so make extra for leftovers. Warmed up the next day, it’s even richer and more comforting.

Common Questions About the Recipe

→ What cut of beef is best for this dish?

Chuck beef works well due to its marbling, which becomes tender and flavorful during slow cooking.

→ Why sear the beef before braising?

Searing creates a rich crust and deep flavor by caramelizing the surface, enhancing the overall taste.

→ Can other vegetables be added?

Yes, feel free to include peas, mushrooms, or swap potatoes and carrots for your favorites.

→ Is wine required in the broth?

While wine adds depth, you can substitute with more broth for a non-alcoholic option.

→ What can be served alongside?

Baguette pairs well, but rice, noodles, or cheesy bread are also delicious complements.

→ How do I make the meat extra tender?

Long, slow cooking in the oven ensures the beef becomes fork-tender and succulent.