🔥 KITCHEN FINDS
3 Clever Kitchen Gadgets Worth Checking Out
These handy little gadgets make cooking easier — and they're actually pretty cool.
This Kitchen Gadget Sprays AND Pours Oil
One bottle for spraying, pouring and keeping cooking oil close at hand.
Check It Out on Amazon →
This Weird Little Tool Slices Watermelon for You
Slice, cube and grab watermelon with one ridiculously simple little gadget.
Check It Out on Amazon →
Mix & Pour Pancake Batter Without the Mess
Mix the batter right in the bottle, then squeeze it straight onto the griddle.
Check It Out on Amazon →
As an Amazon Associate, we earn from qualifying purchases.
Hearty Beef Stew with Carrots and Potatoes is the perfect dish for chilly evenings when you crave something warm and comforting. This rich and flavorful stew combines tender chunks of beef with hearty vegetables, creating a meal that not only satisfies your hunger but also warms your soul. It’s a classic family favorite that comes together with simple ingredients, making it ideal for both weeknight dinners and special occasions.
Why You’ll Love This Recipe
This Hearty Beef Stew is packed with flavor and wholesome ingredients, making it a go-to comfort food.
- Rich and Savory: The combination of beef, vegetables, and aromatic herbs creates a deliciously rich broth.
- Easy to Make: Simple steps and straightforward ingredients mean anyone can cook this stew.
- Family-Friendly: Everyone loves a hearty stew, making it perfect for family gatherings or weeknight meals.
- Make Ahead: This stew tastes even better the next day, making it great for meal prep.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 4 medium potatoes, diced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How to Make Hearty Beef Stew with Vegetables
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and season with salt and pepper. Brown the beef on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced carrots and diced potatoes to the pot, stirring to combine. Cook for another 2-3 minutes.
- Return the browned beef to the pot and add the tomato paste, beef broth, and red wine (if using). Stir in the dried thyme and bay leaves.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
- Once cooked, remove the bay leaves and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley.
Tips for the Best Results
- For extra flavor, sear the beef in batches to ensure even browning.
- Let the stew simmer slowly to allow the flavors to meld beautifully.
- If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 10 minutes of cooking.
Easy Variations
- Swap out the potatoes for sweet potatoes for a slightly different flavor.
- Add peas or green beans in the last 10 minutes of cooking for a pop of color and nutrition.
- Try using different herbs such as rosemary or oregano for a unique twist.
What to Serve With It
- Crusty bread or dinner rolls for dipping into the rich broth.
- A simple green salad for a refreshing contrast.
- Mashed potatoes for an extra comforting side.
Storage and Reheating
📚 RECIPE LOVER FINDS
Love Trying New Recipes? Check These Out
Save your favorites, discover something different, or make meal planning a whole lot easier.
❤️ Love This Recipe? Save Your Favorites
Keep all those recipes you actually want to make again together in your own recipe book.
See It on Amazon →
🔥 Yep, Snoop Dogg Has a Cookbook
From Crook to Cook brings Snoop's spin to comfort food, classics and seriously fun recipes.
Check It Out on Amazon →
🥗 100+ Meals You Can Make Ahead
Simple make-ahead recipes and quick-assembly meals for making the week way easier.
See It on Amazon →
As an Amazon Associate, we earn from qualifying purchases.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This stew can also be frozen for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stove over low heat until heated through.
Recipe Card
Hearty Beef Stew with Carrots and Potatoes
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 6 servings
Ingredients:
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 medium carrots, sliced
4 medium potatoes, diced
4 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
1 teaspoon dried thyme
2 bay leaves
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and season with salt and pepper. Brown the beef on all sides, about 5-7 minutes. Remove the beef and set aside.
2. In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the sliced carrots and diced potatoes to the pot, stirring to combine. Cook for another 2-3 minutes.
4. Return the browned beef to the pot and add the tomato paste, beef broth, and red wine (if using). Stir in the dried thyme and bay leaves.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
6. Once cooked, remove the bay leaves and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley.
Notes: Let the stew cool completely before storing. It can be reheated on the stove or in the microwave. Enjoy!
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 6 servings
Ingredients:
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 medium carrots, sliced
4 medium potatoes, diced
4 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
1 teaspoon dried thyme
2 bay leaves
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and season with salt and pepper. Brown the beef on all sides, about 5-7 minutes. Remove the beef and set aside.
2. In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the sliced carrots and diced potatoes to the pot, stirring to combine. Cook for another 2-3 minutes.
4. Return the browned beef to the pot and add the tomato paste, beef broth, and red wine (if using). Stir in the dried thyme and bay leaves.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
6. Once cooked, remove the bay leaves and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley.
Notes: Let the stew cool completely before storing. It can be reheated on the stove or in the microwave. Enjoy!
