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When the chill of winter sets in or when you’re simply craving a taste of home, nothing beats a steaming bowl of hearty beef stew. This classic dish is not just a meal; it’s a comforting embrace on a cold day, a reminder of family gatherings, and a staple in many households. With its rich, savory flavor and tender chunks of meat, potatoes, and carrots, beef stew brings warmth to the table and nourishes both the body and soul.

Beef Stew with Tender Potatoes & Carrots

Warm up with a bowl of hearty beef stew, featuring tender potatoes and carrots that create a comforting meal on chilly days. This classic recipe combines high-quality beef, fresh vegetables, and aromatic herbs for a rich flavor that nourishes both body and soul. Perfect for family gatherings or cozy evenings, this stew is sure to become a staple in your kitchen. Discover the joy of homemade comfort food today! #BeefStew #ComfortFood #HomeCooking #HeartyMeals #Foodie
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Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

4 medium potatoes, peeled and diced

3 large carrots, sliced into rounds

1 large onion, diced

4 cloves garlic, minced

4 cups beef broth

1 cup red wine (optional, substitute with additional beef broth if preferred)

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt and pepper to taste

3 tablespoons olive oil

2 tablespoons all-purpose flour (optional, for thickening)

Fresh parsley for garnish

Instructions
 

Sear the Beef: In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Season the beef cubes with salt and pepper. Brown the beef in batches, making sure not to overcrowd the pot, for about 5-7 minutes per batch. Remove the browned beef and set aside.

    Sauté the Aromatics: In the same pot, add the remaining tablespoon of olive oil. Add the diced onion and cook until translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.

      Deglaze the Pot: Stir in the tomato paste and cook for 2 minutes. Pour in the red wine (if using), scraping the bottom of the pot to release any browned bits. Let it simmer for about 2-3 minutes until slightly reduced.

        Combine Ingredients: Return the browned beef to the pot. Add the beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, and season with additional salt and pepper. Stir to combine.

          Add Vegetables: Bring the mixture to a boil, then reduce the heat to low. Add the diced potatoes and sliced carrots. Cover and let the stew simmer for about 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.

            Thicken the Stew (Optional): If you prefer a thicker stew, mix the flour with a few tablespoons of water to make a slurry and stir it into the stew during the last 30 minutes of cooking.

              Finish and Serve: Once the stew is cooked, remove the bay leaves. Taste and adjust seasoning if necessary. Ladle the stew into bowls and garnish with fresh chopped parsley before serving.

                Prep Time, Total Time, Servings: 20 minutes | 2 hours 15 minutes | 6 servings