When it comes to comforting, hearty meals that warm both body and soul, few dishes can compare to a classic Beef Stew with Carrots and Potatoes.
This delightful one-pot wonder is a perfect harmony of tender beef, flavorful vegetables, and a rich, savory broth that will leave you craving for more.
Whether you’re cooking for your family or hosting a dinner party, this timeless recipe is sure to impress your guests.
So, roll up your sleeves, grab your apron, and let’s dive into this mouthwatering culinary adventure!
The Beef Stew with Carrots and Potatoes recipe provided above serves approximately 6 to 8 people.
The serving size can vary depending on the appetites of your guests and whether you are serving it as a main dish or as part of a larger meal with other courses.
If you need to serve a larger crowd, you can easily scale up the ingredients accordingly.
Conversely, if you’re cooking for a smaller group, you can halve the recipe or save the leftovers for another day.
Tips for Beef Stew with Carrots and Potatoes
Choosing the right beef:
For a flavorful and tender stew, opt for beef chuck or stew meat with marbling.
These cuts lend themselves well to long, slow cooking, resulting in melt-in-your-mouth goodness.
Browning the meat:
Don’t skip the step of browning the meat before simmering.
This process creates a beautiful crust on the beef, sealing in juices and enhancing the overall taste of the stew.
Wine selection:
While the wine is optional, it does add richness and complexity to the stew.
Use a red wine that you would enjoy drinking, such as Merlot, Cabernet Sauvignon, or Pinot Noir.
Customize the vegetables:
Feel free to experiment with the vegetables you use in the stew.
Mushrooms, parsnips, turnips, or sweet potatoes are great alternatives or additions to the traditional carrots and potatoes.
Can I make this stew ahead of time?
Absolutely!
In fact, beef stew often tastes even better the next day as the flavors have time to meld together.
Simply store the stew in an airtight container in the refrigerator, and reheat it gently on the stovetop or in the microwave when ready to serve.
Can I freeze the leftover stew?
Yes, you can freeze beef stew for up to 3 months.
Allow the stew to cool completely before transferring it to a freezer-safe container.
When reheating, thaw it in the refrigerator overnight and warm it up on the stovetop.
Can I use a slow cooker for this recipe?
Definitely!
You can adapt this recipe for a slow cooker.
Follow the browning steps in a separate skillet before transferring everything to the slow cooker.
Cook on low for 6-8 hours or on high for 3-4 hours until the beef and vegetables are tender.
Easy Beef Stew with Carrots and Potatoes
Ingredients
- 2 pounds 900g beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 4 cups beef broth homemade or store-bought
- 1 cup red wine optional but adds depth to the flavor
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 large carrots peeled and cut into chunks
- 3 large potatoes peeled and cut into chunks
- 1 cup frozen peas optional, for added color and texture
- Fresh parsley chopped, for garnish
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and brown it on all sides. Work in batches if necessary to avoid overcrowding the pot. Once browned, remove the meat and set it aside.
- In the same pot, add the diced onion and sauté until softened and translucent. Add the minced garlic and cook for an additional minute, being careful not to burn it.
- Pour in the beef broth and red wine (if using), stirring to deglaze the pot and scrape up any browned bits from the bottom. This adds incredible flavor to the stew.
- Stir in the tomato paste, bay leaves, dried thyme, dried rosemary, paprika, salt, and pepper. Return the browned beef to the pot, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let the stew simmer for about 1.5 to 2 hours or until the beef becomes tender and starts to fall apart.
- Add the carrot and potato chunks to the stew, and continue to simmer for an additional 30 minutes or until the vegetables are cooked to your desired tenderness.
- If using frozen peas, add them to the stew during the last 5 minutes of cooking to preserve their vibrant color and freshness.
- Taste the stew and adjust the seasoning as needed. Remove the bay leaves before serving.
- Ladle the hot and aromatic Beef Stew with Carrots and Potatoes into bowls, garnish with fresh chopped parsley, and serve with crusty bread or fluffy rice for a hearty and satisfying meal.
Keep in mind that the cooking time may vary depending on the size of the beef chunks and the heat level used.
It’s always a good idea to check the tenderness of the beef and vegetables as you cook to ensure they reach the desired consistency.
Also, this recipe is well-suited for weekends or when you have a bit more time to spare.
The reward of a warm, flavorful, and satisfying beef stew will be well worth the effort and time invested.
The Beef Stew with Carrots and Potatoes recipe provided above serves approximately 6 to 8 people.
The serving size can vary depending on the appetites of your guests and whether you are serving it as a main dish or as part of a larger meal with other courses.
If you need to serve a larger crowd, you can easily scale up the ingredients accordingly.
Conversely, if you’re cooking for a smaller group, you can halve the recipe or save the leftovers for another day.
Beef Stew with Carrots and Potatoes is a timeless dish that warms both the body and soul.
Its rich flavors and hearty ingredients make it a perfect choice for gatherings or cozy nights at home.
Enjoy the wonderful aroma that fills your kitchen as you prepare this delightful stew, and savor every spoonful of its comforting goodness!
