Homemade Beef Stew with Potatoes and Carrots

A Hearty, Flavorful Classic Perfect for Cozy Gatherings and Family Meals

Few dishes evoke the comforting feeling of home quite like a rich, slow-simmered Beef Stew with Potatoes and Carrots. This timeless classic has been a staple in kitchens across cultures and generations, prized for its deep, savory flavors, tender meat, and wholesome vegetables that come together to create a meal that nourishes both body and soul.

SAVE IT!

At its heart, beef stew is the perfect example of how simple ingredients can transform through patience and care into something truly extraordinary. The process of browning succulent chunks of beef, deglazing the pan to capture every bit of flavor, and then simmering the stew low and slow with hearty potatoes, sweet carrots, and fragrant herbs results in a dish that’s both satisfying and deeply aromatic. Each spoonful delivers layers of flavor — the caramelized beef, the earthy root vegetables, the warmth of herbs like thyme and bay leaves, and the subtle richness of a perfectly thickened broth.

Whether you’re looking for a robust weeknight dinner, a meal to warm up a chilly day, or a dish to bring to a potluck or family gathering, homemade beef stew checks every box. It’s flexible, too — you can tailor it to your taste with different herbs and vegetables, add a splash of wine for complexity, or thicken the sauce to your preferred consistency.

In this comprehensive guide, we’ll explore everything you need to know to master the art of beef stew. From selecting the best cuts of meat to understanding the importance of layering flavors and controlling texture, this recipe will walk you through each step with detailed instructions and expert tips. Along the way, you’ll discover variations, side dish pairings, storage advice, and troubleshooting solutions to ensure your stew turns out perfectly every time.

Prepare your kitchen and your appetite — a pot of comforting, hearty homemade beef stew awaits.

Part I: Detailed Instructions – How to Make Homemade Beef Stew with Potatoes and Carrots

Step 1: Gather and Prepare Your Ingredients

Preparation is key to any great stew. Organize your ingredients before you begin to ensure a smooth cooking process.

Ingredients Checklist:

• 2 pounds (900g) beef chuck or stew meat, cut into 1½-inch cubes

• Salt and freshly ground black pepper

• 3 tablespoons all-purpose flour (for dredging)

• 3 tablespoons vegetable oil or olive oil

• 1 large onion, diced

• 3 cloves garlic, minced

• 4 cups beef broth (preferably low sodium)

• 4 medium carrots, peeled and cut into 1-inch pieces

• 4 medium Yukon Gold or Russet potatoes, peeled and cut into 1½-inch chunks

• 2 stalks celery, sliced (optional but adds flavor)

• 2 teaspoons tomato paste (for depth)

• 2 bay leaves

• 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme

• 1 teaspoon smoked paprika (optional for subtle smoky flavor)

• 1 tablespoon Worcestershire sauce (optional)

• Fresh parsley, chopped (for garnish)

Step 2: Prepare the Beef

Getting the beef ready properly sets the foundation for your stew’s flavor and texture.

Instructions:

1. Pat the beef cubes dry with paper towels. Removing surface moisture helps the meat brown better.

2. Season the beef generously with salt and pepper.

3. Place the flour on a large plate or shallow bowl. Dredge the beef pieces lightly in the flour, shaking off excess.

Why this matters: The flour coating aids in browning and also thickens the stew sauce during cooking.

Step 3: Brown the Beef

Browning the beef develops deep, complex flavors through the Maillard reaction.

Instructions:

1. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat.

2. Add 2 tablespoons of oil and swirl to coat the bottom.

3. Add the beef cubes in batches (avoid crowding) and brown them on all sides, about 3–4 minutes per batch.

4. Remove browned beef to a plate and repeat until all meat is browned.

5. If the pot gets dry, add more oil as needed.

Tip: Don’t stir too often—let the meat develop a crust for better flavor.

Step 4: Sauté Aromatics

The flavor base of the stew builds here.

Instructions:

1. Lower heat to medium.

2. Add the remaining 1 tablespoon oil if the pot is dry.

3. Add the diced onion and celery (if using). Cook, stirring occasionally, until softened and translucent, about 5 minutes.

4. Add the minced garlic and cook for another 30 seconds until fragrant.

5. Stir in the tomato paste and cook for 1–2 minutes to mellow the acidity and deepen flavor.

Step 5: Deglaze the Pot

Deglazing lifts the flavorful browned bits off the bottom of the pot.

Instructions:

1. Using a wooden spoon or spatula, scrape the bottom of the pot to release all browned bits.

2. Let the liquid reduce slightly, about 3–5 minutes.

Step 6: Add Broth and Seasonings

This step starts the slow cooking process that will tenderize the beef and marry the flavors.

Instructions:

1. Return the browned beef to the pot.

2. Pour in the beef broth to cover the meat by about an inch. If needed, add more broth or water.

3. Add the bay leaves, thyme, smoked paprika, and Worcestershire sauce.

4. Bring the stew to a gentle simmer.

5. Cover the pot partially with a lid, reduce heat to low, and let simmer gently for 1½ to 2 hours, stirring occasionally.

Tip: Cooking low and slow ensures tender beef without drying out.

Step 7: Prepare and Add Vegetables

Potatoes and carrots add texture and sweetness to the stew.

Instructions:

1. After the beef has simmered and begun to tenderize, add the carrots and potatoes.

2. Continue to simmer, partially covered, for another 45 minutes to 1 hour, or until vegetables are tender and the beef is fork-tender.

3. If the stew looks too thin, you can thicken it by mixing 1–2 tablespoons of flour or cornstarch with cold water to create a slurry, then stirring it into the stew. Simmer for a few minutes until thickened.

Step 8: Final Seasoning and Finishing Touches

Adjust flavors and textures before serving.

Instructions:

1. Remove the bay leaves.

2. Taste the stew and adjust seasoning with salt and pepper as needed.

3. Stir in freshly chopped parsley for brightness.

4. Optionally, add a splash of red wine vinegar or lemon juice to brighten the flavors before serving.

Step 9: Serve and Enjoy

Serve the stew piping hot with crusty bread, over mashed potatoes, or with buttered noodles.

Additional Tips for Success

• Choosing beef: Chuck is ideal for stew because of its marbling and connective tissue, which breaks down into rich gelatin.

• Browning: Never skip this step—it’s critical for depth.

• Don’t rush: Low and slow cooking is what makes the beef melt-in-your-mouth tender.

• Vegetable timing: Add root vegetables later to avoid them overcooking.