Beef Stew with Carrots Recipe

 Warm, rich, and incredibly satisfying, Beef Stew with Carrots is the ultimate comfort food that brings family and friends together around the table. With tender chunks of slow-cooked beef, sweet carrots, aromatic herbs, and a savory broth, this classic one-pot meal is perfect for chilly evenings, Sunday dinners, or easy meal prep. Simmered to perfection, this dish offers deep flavors and a melt-in-your-mouth texture that never fails to impress.

Ingredients

Cooking Steps

Step 1: Prepare and Sear the Beef

1. Pat the beef stew meat very dry with paper towels. In a shallow dish, toss the beef cubes with ¼ cup all-purpose flour, ½ teaspoon salt, and ¼ teaspoon black pepper, ensuring they are lightly and evenly coated.
2. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
3. Add the floured beef to the hot pot in a single layer, without overcrowding. Sear in batches if necessary, cooking for 3-5 minutes per side until deeply browned. Browning is crucial for flavor development. Remove the browned beef and set aside.

Step 2: Sauté Aromatics and Carrots

1. Reduce the heat to medium. Add a little more olive oil if needed to the pot.
2. Add the chopped onions to the pot and sauté for 5-7 minutes until softened and translucent.
3. Add the minced garlic and the 1-inch carrot chunks. Sauté for 5-7 minutes to begin softening them and allow them to take on some color.
4. Stir in the tomato paste. Cook for another 1-2 minutes, stirring constantly, until fragrant and the tomato paste darkens slightly.

Step 3: Build the Stew Base

1. Pour in 1 cup of beef broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits (this deglazes the pan and adds immense flavor to the sauce).
2. Return the seared beef to the pot. Add the remaining 3 cups of beef broth, dried thyme, bay leaves, and Worcestershire sauce (if using).
3. If adding optional potatoes, add them now.
4. Bring the stew to a gentle simmer.

Step 4: Slow Cook the Stew

1. Once simmering, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 1.5 to 2.5 hours, or until the beef is incredibly tender and easily pierced with a fork.

• The longer you simmer, the more tender the beef and the deeper the flavors. Stir occasionally to prevent sticking.

Step 5: Finish and Serve

1. Remove the bay leaves from the stew.
2. Taste the stew and adjust seasoning with salt and black pepper as needed. The sauce should be rich and slightly thickened from the flour and vegetable starches. If it's too thick, add a splash more hot broth or water. If too thin, you can simmer uncovered for 10-15 minutes to reduce slightly.
3. Ladle the hot Hearty Beef and Carrot Stew into bowls. Garnish generously with fresh chopped parsley before serving.

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Extra Tips for Your Beef and Carrot Stew

• Beef Cut: Chuck roast is highly recommended for its ability to become fall-apart tender when slow-cooked.
• Browning is Key: Do not skip or rush the initial searing of the beef. This step creates a crucial depth of flavor in the finished stew.
• Vegetable Size: Cut carrots into consistent, larger chunks so they cook evenly and don't become mushy during the long simmer.
• Make Ahead & Leftovers: Like many stews, this dish often tastes even better the next day as the flavors have more time to meld. It stores well in an airtight container in the refrigerator for 3-4 days and freezes beautifully for up to 3 months.
• Serving Suggestions: This stew is a complete meal on its own, but it's also excellent with crusty bread for soaking up the broth, or over a bed of mashed potatoes, rice, or polenta.

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Benefits