Hearty Beef Stew with Carrots & Baby Potatoes

This Hearty Beef Stew with Carrots & Baby Potatoes is the ultimate cozy comfort meal, featuring tender chunks of beef simmered in a deeply savory gravy with sweet carrots and buttery baby potatoes. The beef slowly cooks until fork-tender, while the vegetables absorb the rich flavors of the broth, herbs, and browned meat. Every spoonful is warm, hearty, and incredibly satisfying.

The secret to this comforting stew is building layers of flavor before the slow simmer. The beef is browned until deeply caramelized, then cooked with onions, garlic, tomato paste, beef broth, and herbs until the gravy becomes rich and silky. Baby potatoes and carrots are added toward the end so they become tender without falling apart. It’s perfect for a chilly evening, Sunday dinner, or any time you want a homemade meal that fills the kitchen with an irresistible aroma.

Why You’ll Love This Beef Stew

Fork-tender beef: Slow cooking breaks down the tougher beef and creates incredibly tender pieces.
Rich homemade gravy: Beef broth, browned bits, tomato paste, and herbs create a deeply savory sauce.
Perfect vegetables: Baby potatoes and carrots become tender while retaining their shape and texture.
One-pot comfort food: Everything cooks together for maximum flavor and easier cleanup.
Perfect for leftovers: The flavors become even richer after resting overnight.

Ingredients

For the Beef:

2½ lb beef chuck roast, cut into 1½-inch cubes
2 tbsp olive oil
1½ tsp kosher salt
1 tsp freshly ground black pepper
½ tsp smoked paprika
¼ cup all-purpose flour

For the Stew Base:

1 medium yellow onion, diced
4 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine, optional
4 cups beef broth
1 tbsp Worcestershire sauce
2 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
½ tsp smoked paprika
½ tsp black pepper

For the Vegetables:

1½ lb baby potatoes, halved if large
5 large carrots, peeled and cut into 1½-inch pieces
2 celery stalks, cut into chunks
1 cup frozen peas, optional
2 tbsp chopped fresh parsley
Salt and black pepper, to taste

For Thickening:

2 tbsp cornstarch
3 tbsp cold water

Instructions

Prepare the beef: Pat the beef cubes thoroughly dry with paper towels. Season with salt, black pepper, and smoked paprika, then lightly toss with flour until evenly coated.
Brown the beef: Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef for about 2–3 minutes per side, until deeply browned. Avoid overcrowding the pot. Transfer the browned beef to a plate.
Cook the aromatics: Reduce the heat to medium. Add the diced onion and celery to the same pot and cook for 4–5 minutes, stirring occasionally, until softened. Add the garlic and cook for another 30–60 seconds.
Add the tomato paste: Stir in the tomato paste and cook for 1–2 minutes. This helps caramelize the paste and gives the stew a deeper, richer flavor.
Deglaze the pot: Pour in the red wine, if using, and scrape the browned bits from the bottom of the Dutch oven. Simmer for 2–3 minutes. If not using wine, add a small amount of beef broth and scrape the bottom thoroughly.
Build the stew: Return the browned beef and accumulated juices to the pot. Add the beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, smoked paprika, and black pepper. Stir well.
Slow simmer: Bring the mixture to a gentle simmer. Cover the Dutch oven and reduce the heat to low. Cook for approximately 1½ hours, stirring occasionally.
Add the carrots and potatoes: Add the baby potatoes and carrots to the pot. Continue simmering uncovered or partially covered for another 35–45 minutes, until the beef is fork-tender and the vegetables can easily be pierced with a fork.
Check the consistency: Remove the bay leaves. If the gravy is thinner than desired, combine the cornstarch and cold water in a small bowl to make a slurry.
Thicken the gravy: Slowly stir the cornstarch slurry into the simmering stew. Cook for 2–4 minutes, stirring gently, until the gravy becomes glossy and thick enough to coat the beef and vegetables.
Add the peas: If using frozen peas, stir them in during the final 3–4 minutes of cooking. They only need enough time to heat through while retaining their bright color.
Adjust the seasoning: Taste the stew and add additional salt and black pepper if needed. Remove from the heat and allow it to rest for 5–10 minutes before serving.
Garnish and serve: Sprinkle the stew with fresh chopped parsley. Ladle generous portions of tender beef, carrots, potatoes, and rich gravy into bowls and serve hot with crusty bread or warm dinner rolls.

Tips for the Best Beef Stew

Use beef chuck: Chuck roast contains enough connective tissue and fat to become exceptionally tender during slow cooking.
Dry the beef first: Removing surface moisture helps the beef develop a deep brown crust instead of steaming.
Brown in batches: Overcrowding the pot lowers the temperature and prevents proper caramelization.
Don’t rush the simmer: Gentle, slow cooking is essential for tender beef and a flavorful gravy.
Add vegetables later: Adding potatoes and carrots too early can make them overly soft or cause them to break apart.
Cut vegetables evenly: Similar-sized pieces cook at approximately the same rate.
Use a slurry carefully: Add the cornstarch mixture gradually so you can control the thickness of the gravy.
Let it rest: A short resting period allows the flavors and gravy to settle before serving.

Nutrition (per serving, serves 6)