Indulge in the warm, comforting flavors of a classic beef stew with tender carrots and potatoes. Perfect for chilly days, this hearty stew is packed with slow-cooked, melt-in-your-mouth beef, simmered with carrots and potatoes in a rich, savory broth. This easy recipe is ideal for family dinners and is sure to be a crowd-pleaser.

How to Make Beef Stew with Carrots & Potatoes

Creating this classic beef stew is easy, but taking a few extra steps can make a big difference in flavor and texture. Here’s a breakdown of each part of the process to ensure your stew turns out perfectly every time.

Step 1: Brown the Beef

Why It Matters: Browning the beef seals in the juices and enhances the flavor through caramelization. It adds depth to the final dish, so don’t skip this step!
How to Do It: Start by heating 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the cubed beef in a single layer, being careful not to overcrowd the pot (this will prevent proper browning). Sear the beef cubes for about 3-4 minutes on each side, or until they have a rich, brown crust. Remove the beef and set it aside on a plate.

Step 2: Sauté the Aromatics

Aromatics like onions and garlic form the base flavor of the stew, adding sweetness and complexity.

In the same pot, add another tablespoon of olive oil if needed, then add the diced onions. Sauté them for about 5 minutes, stirring occasionally until they become soft and translucent. Add the minced garlic and cook for another 1-2 minutes, just until fragrant (be careful not to burn the garlic, as it can become bitter).

Step 3: Build the Flavor

Adding tomato paste now gives the stew a rich, umami depth and a slight tang, which balances the overall flavor.

Stir in 2 tablespoons of tomato paste with the onions and garlic, allowing it to cook for about 1 minute. This deepens its flavor and removes any raw taste.

Step 4: Add Vegetables and Seasonings

Carrots and potatoes add natural sweetness, texture, and body to the stew, while seasonings enhance and round out the flavor.

Add the sliced carrots, cubed potatoes, dried thyme, salt, and black pepper to the pot, stirring everything together. Make sure each piece is coated with the flavors from the tomato paste and aromatics.

Step 5: Add the Beef and Broth

Beef broth provides the liquid base, and combining it with the browned beef brings back all the flavors.

Pour in 4 cups (950 ml) of beef broth and add the browned beef cubes back into the pot. Stir well, making sure everything is evenly distributed.

Step 6: Simmer Slowly

Slow cooking allows the beef to become tender and the flavors to meld together beautifully.

Bring the stew to a gentle boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours. Stir occasionally, and check the texture of the beef and vegetables. You’ll know it’s done when the beef is fork-tender and the potatoes and carrots are soft but not falling apart.

Step 7: Adjust Seasoning and Serve

Taste testing at the end lets you adjust the seasoning to your preference.

After simmering, taste the stew and add more salt or pepper if needed. Serve the stew hot in bowls, garnished with fresh parsley for color and flavor if desired. Pair with crusty bread or serve over rice for a complete, satisfying meal.