This hearty beef stew is packed with tender beef, sweet carrots, and creamy potatoes. It’s the perfect dish for a cozy night in, warming your heart and filling your belly!
When I make this stew, I love the smell that fills the house. It’s like a big hug in a bowl! Perfect for leftovers too, if there’s any left, that is! 😋
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stewing because it becomes tender and flavorful with slow cooking. If you want a leaner option, you can use sirloin, but keep in mind it may not be as rich in flavor.
Vegetable Oil: I prefer vegetable oil for browning the beef due to its high smoke point. You can also use canola oil or olive oil if that’s what you have on hand.
Red Wine: Adding red wine gives depth to the stew. If you prefer not to use alcohol, just add more beef broth or a splash of vinegar for acidity instead.
Carrots: I love using baby carrots for their sweetness and convenience, but regular carrots work great too if you cut them into chunks.
Potatoes: Russet potatoes are ideal as they hold their shape well, but Yukon Gold or red potatoes are also tasty options. Just adjust the cooking time if you use smaller potatoes.
What’s the Best Way to Brown the Beef?
Getting a nice brown crust on the beef is crucial for flavor! It’s best to work in batches so the beef sears rather than steams. Here’s how:
- Pat the beef dry; this helps it brown better.
- Heat the oil until hot, then add the beef in a single layer.
- Let it cook without moving it for 5-7 minutes until it brown. If it sticks, it’s not ready to flip.
- Remove and let it rest while you brown the next batch. This keeps the heat up.
This method ensures each piece is evenly cooked and packed with flavor for your stew!
Beef Stew with Carrots & Potatoes
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 3 large carrots, peeled and cut into chunks or use baby carrots
- 4 medium potatoes, peeled and cut into chunks
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Time Estimate:
This delicious beef stew will take about 15 minutes of prep time and approximately 2 to 2.5 hours of cooking time. The result is a flavorful, hearty meal that’s perfect for chilly nights.
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with paper towels; this is important for browning. Season them generously with salt and pepper. This step will elevate the flavor of your stew!
2. Brown the Beef:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pan. Brown each batch on all sides for about 5-7 minutes. Once browned, remove the beef and set it aside to rest.
3. Sauté the Vegetables:
In the same pot, add the chopped onion and sauté until softened, which should take about 5 minutes. Then, add the minced garlic and cook for another minute until it’s fragrant.
4. Add Tomato Paste:
Stir in the tomato paste, making sure to cook it for about 2 minutes. This step adds rich flavor to your stew!
5. Deglaze the Pot:
Return the browned beef to the pot. Pour in the red wine (if you’re using it) and deglaze the pan, scraping up any delicious browned bits stuck to the bottom of the pot.
6. Add Liquids and Spices:
Next, add the beef broth, Worcestershire sauce, dried thyme, and bay leaves. Bring everything to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 hours until the beef starts to become tender.
7. Add Carrots and Potatoes:
Toss the carrots and potatoes into the stew. Continue to simmer, uncovered, for an additional 30-45 minutes until the vegetables are fork-tender and the beef is deliciously tender.
8. Thicken the Stew (Optional):
If you prefer a thicker stew, mix the flour with a few tablespoons of cold water to create a slurry. Stir this mixture into the stew and cook for an additional 5-10 minutes until it thickens up nicely.
9. Final Adjustments:
Taste your stew and adjust the seasoning with more salt and pepper if needed. Don’t forget to remove the bay leaves when you’re done!
10. Serve and Enjoy:
Ladle the hearty stew into bowls, garnish with chopped fresh parsley, and serve warm with some crusty bread on the side. Enjoy your comforting, rich beef stew with tender carrots and potatoes!
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but it’s best to thaw it completely before cooking. You can thaw in the fridge overnight or use the cold water method by sealing it in a plastic bag and submerging it in cold water for a few hours. Pat it dry before browning to avoid steaming.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, you can substitute it with more beef broth for the liquid. Alternatively, adding a tablespoon of balsamic vinegar or a splash of red wine vinegar will help add a bit of acidity and depth to the flavor.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, stirring occasionally for even heating. If the stew thickens too much after refrigeration, just add a little broth or water to loosen it up.
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours, adding the carrots and potatoes halfway through the cooking time for the best texture.