This hearty beef stew is the ultimate comfort food! With fork-tender chunks of beef, soft carrots, and buttery potatoes simmered in a rich, flavorful broth, it’s a timeless recipe perfect for cozy dinners or chilly nights.
Why You’ll Love This Recipe
- Comforting and Hearty: Perfect for warming up on cold days.
- Rich and Flavorful: Red wine and beef stock create a deep, savory broth.
- Easy One-Pot Meal: Minimal cleanup while delivering maximum flavor.
- Make-Ahead Friendly: Tastes even better the next day as the flavors meld.
- Customizable: Add your favorite vegetables or spices to make it your own.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Main Ingredients
- 3 lbs beef chuck, cut into 1.5-inch cubes
- 1/4 cup flour
- 1 tsp salt
- 1 tsp black pepper
- 4 tbsp olive oil
Vegetables
- 3 large carrots, peeled and chopped
- 1 stalk celery, chopped
- 1 lb yellow potatoes, peeled and diced
- 1 large white onion, chopped
- 1 green bell pepper, chopped
- 5 garlic cloves, minced
Seasoning and Liquids
- 1 tbsp Italian seasoning
- 1 tbsp paprika
- 2 bay leaves
- 3 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 cups red wine
- 2 cups beef stock
Directions
Step 1: Prepare the Beef
- In a large bowl, toss the beef cubes with flour, salt, and black pepper until evenly coated.
- Heat 2 tbsp of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
Step 2: Sauté the Vegetables
- In the same pot, add the remaining olive oil and sauté the onion, celery, and green bell pepper for 5 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
Step 3: Build the Flavor Base
- Stir in the tomato paste, Italian seasoning, paprika, and bay leaves. Cook for 1-2 minutes, stirring frequently, to toast the spices and deepen the flavor.
Step 4: Add Liquids and Simmer
- Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
- Add the beef stock, Worcestershire sauce, and seared beef back to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 2 hours, stirring occasionally.
Step 5: Add Carrots and Potatoes
- After 2 hours, add the carrots and potatoes to the pot. Continue to simmer for another 45-60 minutes, or until the vegetables and beef are tender.
Step 6: Serve
- Remove the bay leaves, adjust the seasoning if needed, and serve hot with crusty bread or over rice.
Servings and Timing
- Servings: 6
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
Variations
- Gluten-Free: Use cornstarch instead of flour to coat the beef.
- Low-Carb Option: Replace potatoes with turnips or cauliflower.
- Vegetable Add-Ins: Add parsnips, mushrooms, or green beans for extra veggies.
- Spicy Kick: Add a pinch of red pepper flakes or cayenne for heat.
- Herbaceous Flavor: Add fresh thyme or rosemary sprigs during simmering.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of beef stock or water if the stew has thickened.
- Freezing: Freeze the stew in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
1. Can I use a different cut of beef?
Yes, beef short ribs or brisket also work well in this recipe.
2. What can I substitute for red wine?
You can use additional beef stock or grape juice for a non-alcoholic option.
3. How can I thicken the stew if it’s too thin?
Mix a slurry of 1 tablespoon cornstarch and 2 tablespoons water, then stir it into the stew during the last 10 minutes of cooking.
4. Can I make this in a slow cooker?
Yes, brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 8 hours or high for 4-5 hours.
5. Can I skip the searing step?
Searing adds depth of flavor, but you can skip it to save time.
6. What’s the best way to reheat leftovers?
Reheat on the stovetop over low heat, stirring occasionally to avoid sticking.
7. Can I add frozen vegetables?
Yes, add frozen peas or corn during the last 10 minutes of cooking.
8. How do I prevent the beef from drying out?
Cooking the stew low and slow ensures tender, juicy beef. Avoid boiling the stew as it cooks.
9. What can I serve with this stew?
Crusty bread, mashed potatoes, or a side salad pair wonderfully with this dish.
10. Can I double this recipe?
Yes, just use a larger pot and adjust the cooking time as needed.
Conclusion
Classic Beef Stew with Carrots and Potatoes is the epitome of comfort food. Packed with rich flavors and tender ingredients, it’s a dish that brings warmth and satisfaction to the table. Whether you’re cooking for your family or meal prepping for the week, this timeless recipe is sure to become a favorite!
Print
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This hearty Classic Beef Stew with Carrots and Potatoes is the ultimate comfort food! Made with tender beef chuck, rich red wine, and a medley of vegetables, it’s a cozy, timeless dish perfect for chilly nights or family dinners.
Ingredients
Meat:
- 3 lbs beef chuck (cut into 1.5-inch cubes)
Produce:
- 3 large carrots (peeled and chopped)
- 1 lb yellow potatoes (cut into chunks)
- 1 large white onion (diced)
- 1 stalk celery (chopped)
- 1 green bell pepper (chopped)
- 5 garlic cloves (minced)
- 2 bay leaves
Canned Goods:
- 2 cups beef stock
- 3 tbsp tomato paste
Condiments:
- 1 tbsp Worcestershire sauce
Baking & Spices:
- 1/4 cup flour (for dredging)
- 1 tbsp Italian seasoning
- 1 tbsp paprika
- 1 tsp salt
- 1 tsp black pepper
Oils & Vinegars:
- 4 tbsp olive oil
Beer, Wine & Liquor:
- 2 cups red wine
Instructions
- Prepare the Beef:
- Pat the beef cubes dry with paper towels. Season with salt and pepper, then dredge lightly in flour.
- Brown the Beef:
- Heat 2 tbsp of olive oil in a large Dutch oven over medium-high heat.
- Sear the beef in batches until browned on all sides, about 4–5 minutes per batch. Remove and set aside.
- Sauté the Vegetables:
- Add the remaining 2 tbsp olive oil to the pot. Sauté onion, celery, and bell pepper until softened, about 5 minutes.
- Add garlic, tomato paste, Italian seasoning, paprika, and bay leaves. Cook for 1–2 minutes until fragrant.
- Deglaze the Pot:
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.
- Simmer the Stew:
- Return the beef to the pot. Add beef stock and Worcestershire sauce. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally.
- Add Vegetables:
- Stir in the carrots and potatoes. Continue simmering uncovered for 45–60 minutes, or until the beef and vegetables are tender, and the broth is rich and thickened.
- Serve:
- Remove bay leaves before serving. Garnish with fresh parsley if desired, and serve hot with crusty bread or over rice.
Notes
- For a gluten-free option, use gluten-free flour for dredging and a gluten-free beef stock.
- Substitute red wine with additional beef stock if preferred.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Simmering
- Cuisine: American