This cozy beef stew is full of tender meat, hearty carrots, and fluffy potatoes. It’s like a warm hug on a chilly day, bringing comfort in every bite!
I love how simple it is to throw everything into one pot and let it simmer. Perfect for busy days when you just want to enjoy a hearty meal at the end. Plus, the leftovers are so tasty! 🥘
Key Ingredients & Substitutions
Beef Chuck: This cut is great for stews as it becomes tender when cooked slowly. If you’re looking for alternatives, you could use brisket or round cuts. Both will work well but may vary in flavor and tenderness.
Vegetable Oil: I use vegetable oil for browning the beef, but you can swap it for olive oil or canola oil. These oils work just as well and can provide a slightly different taste.
Red Wine: Though it’s optional, red wine adds depth to the stew. If you’d prefer not to use it, you can simply add more beef broth or a splash of balsamic vinegar for acidity.
Tomato Paste: This gives the stew a rich flavor. If you’re short on tomato paste, crushed tomatoes can be a good substitute. Just adjust the liquid slightly as needed.
Baby Potatoes and Carrots: I love baby potatoes for their creamy texture, and baby carrots for their sweetness. You can use regular potatoes, diced, and regular carrots, sliced thick, as a substitute without a problem.
How Do I Ensure My Beef is Tender?
Getting tender beef in your stew is all about cooking it low and slow. This method breaks down the tough connective tissues in the meat. Here’s how to do it right:
- Start by browning the beef in batches. This caramelizes the surface and develops flavor.
- After browning, let the stew simmer gently. Too high heat can toughen the meat.
- Check for doneness after about 1.5 hours, and give it time to become fork-tender.
By treating the beef gently and patiently, you’ll have soft pieces that melt in your mouth!
How to Make Beef Stew with Carrots & Potatoes
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional or substitute with more beef broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 1 lb baby potatoes, halved
- 1 lb baby carrots
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This delicious beef stew takes about 20 minutes of prep time and 2-2.5 hours of cooking time. You’ll start by browning the beef and then let everything simmer for a couple of hours, creating tender meat and flavorful veggies. Perfect for when you want a hearty meal without too much fuss!
Step-by-Step Instructions:
1. Preparing the Beef:
Start by patting the beef cubes dry with paper towels. This helps them brown nicely! Season the cubes generously with salt and pepper to enhance the flavor.
2. Browning the Beef:
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, ensuring they have enough space to brown properly. Sear the beef on all sides until they are well browned, about 4-5 minutes per batch. Once done, remove the beef from the pot and set it aside.
3. Cooking the Aromatics:
In the same pot, toss in the chopped onions and cook them until they soften and become translucent, about 4 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
4. Adding Tomato Paste:
Stir in the tomato paste and let it cook for about 2 minutes. This helps deepen the flavor of the stew, giving it a rich base.
5. Deglazing the Pot:
If you’re using red wine, pour it into the pot now. Scrape up all the delicious browned bits from the bottom of the pot, which are packed with flavor. Let the wine reduce slightly for about 3 minutes.
6. Combining Ingredients:
Return the browned beef to the pot. Add in the beef broth, dried thyme, and bay leaves. Stir everything to combine well.
7. Simmering the Stew:
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it gently simmer for about 1.5 to 2 hours, stirring occasionally, until the beef is tender.
8. Adding Vegetables:
After the beef is tender, add the halved baby potatoes and baby carrots to the pot. Cover and continue to simmer for an additional 30-40 minutes until the vegetables are nice and tender.
9. Thickening the Stew (Optional):
If you like a thicker stew, mix the all-purpose flour with a small amount of cold water to create a slurry. Stir this into the stew and let it simmer for another 5-10 minutes until thickened to your liking.
10. Final Touches:
Remove the bay leaves and adjust the seasoning with salt and pepper to taste. Your stew is almost ready!
11. Serving the Stew:
Serve the beef stew hot, garnished with freshly chopped parsley. It pairs beautifully with crusty bread for dipping.
Enjoy your comforting bowl of beef stew with tender carrots and potatoes! This dish warms your heart and fills your stomach with joy. 🍲
Can I Substitute the Beef Chuck with Another Cut of Meat?
Yes! You can use brisket or round cuts as alternatives to beef chuck. Just keep in mind that different cuts may affect the texture and flavor slightly, but they will still work well in the stew.
What If I Don’t Have Red Wine?
No problem! You can completely omit the red wine and instead add an extra cup of beef broth. If you want a bit of acidity, a splash of balsamic vinegar can help achieve a similar depth of flavor.
How Can I Thicken the Stew If I Don’t Have Flour?
If you don’t want to use flour, you can thicken the stew by pureeing a portion of the cooked potatoes and carrots and stirring it back into the stew. This will give it a creamy texture without adding any grains.
How Should I Store Leftover Beef Stew?
Store leftover beef stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a saucepan over low heat or in the microwave, stirring occasionally for even heating.