Beef Stew With Baby Potatoes and Carrots

Name: Beef Stew With Baby Potatoes and Carrots
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Ingredients: 2 lbs beef chuck, cut into 1-inch cubes; 4 cups beef broth; 1 cup baby potatoes, halved; 2 cups carrots, sliced; 1 onion, chopped; 3 cloves garlic, minced; 2 tablespoons tomato paste; 2 teaspoons dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons vegetable oil

Highlighted under: Comfort Food

Indulge in this hearty Beef Stew with Baby Potatoes and Carrots, perfect for a comforting family meal.

Created by

Emily

Last updated on 2025-12-19T17:00:59.358Z

This Beef Stew with Baby Potatoes and Carrots is a classic comfort dish that warms the heart and soul. Slow-cooked to perfection, it features tender chunks of beef, colorful carrots, and baby potatoes, all simmered in a rich broth.

        Why You'll Love This Recipe
        Rich and savory flavors that bring the whole family together
Tender meat that falls apart with a fork
Perfect balance of vegetables for a wholesome meal

      

A Hearty Meal for Any Occasion

This Beef Stew with Baby Potatoes and Carrots is the epitome of comfort food. It's not just a meal; it's an experience that brings warmth to your kitchen and joy to your family. Ideal for chilly evenings or family gatherings, this stew is sure to satisfy even the heartiest appetites. The rich aroma that fills your home as it cooks is simply irresistible, setting the stage for a memorable dinner.

Whether you're planning a cozy family dinner or a festive holiday feast, this stew fits seamlessly into any occasion. Its robust flavors and tender ingredients make it a favorite among both young and old. Plus, it's a great way to use up those fresh vegetables in your fridge, ensuring nothing goes to waste while providing a nutritious meal.

Cooking Tips for the Perfect Stew

To achieve the best flavor in your beef stew, consider using bone-in beef chuck. The bones add depth and richness to the broth, enhancing the overall taste. Don't rush the browning step; taking the time to sear the beef develops a beautiful crust that locks in juices and flavors, making for a more succulent stew.

Another tip is to let your stew simmer low and slow. This method allows the beef to become incredibly tender while the flavors meld together beautifully. If you have time, consider making the stew a day ahead. Reheating it the next day often results in even better flavor, as the ingredients have more time to infuse.

Storing and Reheating Leftovers

If you find yourself with leftovers, you're in for a treat! Beef stew stores well in the refrigerator for up to three days and can be easily reheated on the stove or in the microwave. Just add a splash of beef broth or water when reheating to prevent it from drying out. This makes it a perfect meal prep option for busy weeks ahead.

For longer storage, consider freezing your beef stew. Portion it into airtight containers and it will keep for up to three months in the freezer. When you're ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat it. The flavors will still be delicious, and you'll have a comforting meal ready at your fingertips.

Ingredients

For the Stew

2 lbs beef chuck, cut into 1-inch cubes
4 cups beef broth
1 cup baby potatoes, halved
2 cups carrots, sliced
1 onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil

Gather all the ingredients before you start cooking for a smoother experience.

Instructions

Brown the Beef

In a large pot, heat the vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set aside.

Sauté the Vegetables

In the same pot, add chopped onions and sauté until translucent. Add minced garlic and cook for another minute.

Combine Ingredients

Return the beef to the pot, and stir in the tomato paste, thyme, salt, and pepper. Pour in the beef broth, and bring to a boil.

Add Vegetables

Once boiling, reduce the heat to low and add in the baby potatoes and carrots. Cover and simmer for 1.5 hours, or until the beef is tender.

Serve

Once done, serve hot, garnished with fresh herbs if desired.

Enjoy your delicious beef stew with a side of crusty bread or over rice.

Pairing Suggestions

This hearty beef stew pairs wonderfully with a variety of side dishes. A crusty loaf of bread is perfect for soaking up the rich broth, while a simple side salad can offer a refreshing contrast to the robust flavors of the stew. Consider a light vinaigrette to brighten up your meal.

If you're looking for a beverage to complement your stew, a full-bodied red wine such as a Cabernet Sauvignon or a Merlot will enhance the savory notes of the dish. Alternatively, a cold glass of iced tea or lemonade can provide a refreshing balance to the rich, hearty stew.

Variations to Try

Feel free to experiment with different vegetables in your beef stew. Adding peas, green beans, or even mushrooms can introduce new textures and flavors. You can also incorporate herbs like rosemary or bay leaves for an additional aromatic touch that elevates the dish even further.

For a slightly different twist, consider adding a splash of red wine or a tablespoon of Worcestershire sauce to deepen the flavor profile. If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water and stir it in during the last few minutes of cooking.

Questions About Recipes

→ Can I use other types of meat for this stew?

Yes, you can use lamb or pork as alternatives, but adjust the cooking time as needed.

→ How can I thicken the stew?

You can add a slurry of cornstarch and water towards the end of cooking to thicken the stew.

→ Can I make this stew in a slow cooker?

Absolutely! Brown the meat and sauté the vegetables, then transfer everything to a slow cooker and cook on low for 6-8 hours.

→ Is this stew freezable?

Yes, beef stew freezes well. Just make sure to cool it completely before transferring it to an airtight container.