Classic Homemade Beef Stew with Potatoes & Carrots

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Ingredients

Main Ingredients

• 900 g (2 lb) beef chuck, cut into large cubes

• 2 tablespoons olive oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 3 carrots, peeled and cut into chunks

• 3 medium potatoes, peeled and cubed

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For the Stew Base

• 2 tablespoons all-purpose flour

• 3 cups beef broth (low sodium preferred)

• 2 tablespoons tomato paste

• 1 tablespoon Worcestershire sauce

• 1 teaspoon paprika

• 1 teaspoon dried thyme

• 1 bay leaf

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Seasoning

• 1½ teaspoons salt (adjust to taste)

• 1 teaspoon black pepper

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Optional Add-ins

• ½ cup red wine (adds depth, optional)

• Fresh thyme or parsley for garnish

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Instructions

Step 1: Brown the Beef

Pat the beef dry with paper towels and season with salt and pepper.
Heat olive oil in a large heavy pot or Dutch oven over medium-high heat.
Brown the beef in batches (do not overcrowd), searing all sides until deeply browned.
Remove beef and set aside.

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Step 2: Build the Flavor Base

In the same pot, add the chopped onion and cook for 3–4 minutes until soft.
Add garlic and cook for 30 seconds until fragrant.
Stir in tomato paste and cook for 1 minute to deepen the flavor.

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Step 3: Deglaze & Thicken

Sprinkle flour over the onion mixture and stir well.
Cook for 1 minute to remove raw flour taste.
Slowly pour in beef broth (and red wine if using), scraping up browned bits from the bottom.

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Step 4: Simmer the Stew

Return browned beef to the pot.
Add Worcestershire sauce, paprika, thyme, and bay leaf.
Bring to a gentle boil, then reduce heat to low.
Cover and simmer for 1 hour, stirring occasionally.

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Step 5: Add Vegetables

Add potatoes and carrots to the pot.
Cover and continue simmering for 35–45 minutes, until:

• Beef is fork-tender

• Vegetables are soft

• Sauce is thick and rich

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Step 6: Finish & Serve

Remove bay leaf.
Taste and adjust seasoning with salt and pepper.
Garnish with fresh thyme or parsley if desired.

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Serving Suggestions

• Serve hot with crusty bread

• Pair with rice or mashed potatoes

• Even better the next day as flavors deepen

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Tips for Best Results

• Use chuck beef for tenderness after slow cooking

• Brown the meat well for deep flavor

• Keep simmer gentle, not boiling

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Final Result

A rich, comforting beef stew with tender chunks of beef, soft potatoes, sweet carrots, and a deeply savory sauce—perfect for cold days or hearty family meals.