There’s something incredibly comforting about a big pot of Hearty Beef Stew with Carrots and Potatoes Recipe simmering away on the stove, and I bet you’ll feel the same once you dive into this one. It’s the kind of meal that warms you from the inside out, perfect for chilly evenings when you want something substantial but also soothing. Plus, the combo of tender beef with sweet carrots and hearty potatoes is a classic, for good reason — it’s just plain delicious.

I love making this stew whenever I want to impress but keep things simple, and it’s also brilliant for meal prep because the flavors only get better the next day. If you’re looking for a go-to recipe that’s failsafe, easy to follow, and totally worth the simmering time, you’re in the right place with this Hearty Beef Stew with Carrots and Potatoes Recipe.

Ingredients You’ll Need

The magic behind this stew happens because of the thoughtful layering of ingredients — each one playing a part to build those rich, savory flavors. Here’s what you’ll want to grab on your next grocery run, along with some tips I’ve picked up over time.

Chuck beef: This cut is perfect because it becomes meltingly tender after slow cooking. Look for about 2.5 pounds, cut into chunks.
Flour: Helps create a nice crust on the beef and thickens your stew.
Salt and pepper: Essential for seasoning and bringing out the beef’s natural flavor.
Garlic powder and onion powder: These give a little extra punch without overpowering the fresh aromatics.
Yellow onion: Adds sweetness and depth when sautéed.
Celery sticks: Don’t skip these—they add subtle earthiness.
Garlic cloves: Fresh garlic is a must; it brightens the stew beautifully.
Tomato paste: A tiny bit of acidity and richness that rounds out the broth.
Beef base: This concentrates the beefy flavor — a little goes a long way.
Red wine (Merlot): Adds complexity and depth; if you don’t drink wine, a bit more broth works, too.
Beef broth: The main liquid — choose a good-quality one for best results.
Worcestershire sauce: Gives that umami boost and a subtle tang.
Bay leaves: For a lovely herbal aroma.
Fresh thyme sprigs: Thyme is classic for beef stews and really compliments the other herbs.
Potatoes: Use starchy or all-purpose potatoes chopped into chunks for perfect softness.
Carrots: Medium-sized carrots add the right balance of sweetness and texture.
Fresh parsley: A sprinkle at the end adds vibrant color and freshness.
Baguette: Because you’ll want something to soak up all that stew goodness.

Variations

I’ve played around with this Hearty Beef Stew with Carrots and Potatoes Recipe quite a bit, and it’s fun to make it your own. Don’t hesitate to swap ingredients or tweak the seasoning to suit your taste or dietary needs.

Variation: Sometimes I toss in parsnips or turnips in place of potatoes for a slightly different earthy flavor. It adds a nice twist that feels just as comforting.
Variation: For a gluten-free version, skip the flour or replace it with cornstarch or arrowroot powder to thicken your stew.
Variation: If you like a bit more heat, adding a pinch of crushed red pepper flakes or cayenne pepper really livens things up without overpowering the stew.
Variation: For a richer stew, swap the red wine for stout beer—I’ve tried this once and loved the deeper malty undertones it brought.

How to Make Hearty Beef Stew with Carrots and Potatoes Recipe

Step 1: Brown the Beef Perfectly

Start by patting your beef chunks dry — this makes a huge difference in getting a good sear. Toss the meat with flour, salt, pepper, garlic powder, and onion powder to coat evenly. Heat your pot over medium-high heat with a splash of oil, then brown the beef in batches. This step is key because those brown bits on the bottom add so much flavor to your stew later. Don’t rush; let the pieces really get a golden crust before you flip them.

Step 2: Build Flavor with Aromatics

Once the beef is browned, remove it and sauté diced onion and celery in the same pot until softened—about 5 minutes. Toss in garlic cloves toward the end and let them get fragrant but not burnt. Then mix in tomato paste and cook for another minute to deepen the flavors. This base is what makes your stew taste rich and satisfying.

Step 3: Deglaze and Simmer

Pour in the red wine to deglaze the pan, scraping up all those caramelized bits stuck to the bottom. Let it reduce slightly—this is where the magic thick layers of flavor start building. Then stir in beef broth, Worcestershire sauce, beef base, bay leaves, and thyme sprigs. Return the beef to the pot, bring everything to a boil, then reduce to low and cover. Let it simmer gently for about 1.5 to 2 hours, stirring occasionally, until the meat is tender and the flavors have melded beautifully.

Step 4: Add Your Carrots and Potatoes

About 30-40 minutes before the stew is done, add your chopped potatoes and carrots. This timing ensures they cook through but don’t turn mushy. Check the seasoning and adjust salt and pepper if needed. The veggies soak up the stew’s rich broth and become tender with a gentle bite, making each spoonful so satisfying.

How to Serve Hearty Beef Stew with Carrots and Potatoes Recipe

The image shows a rich beef stew in a dark round pot with red handles, filled with large chunks of brown cooked beef and bright yellow potato pieces scattered throughout. There are thick orange carrot slices and translucent, soft-cooked onion layers mixed evenly in the stew. The reddish-brown sauce looks thick and shiny, coating all the ingredients, with small green herb leaves sprinkled on top for garnish. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle freshly chopped parsley on top right before serving—it brightens the whole dish and looks so inviting. Sometimes, a little cracked black pepper or a dash of smoked paprika can add a subtle flare, too.

Side Dishes

This stew is pretty hearty on its own, but I love serving it with a crusty baguette or some warm buttery rolls to soak up every last bit of that rich broth. A simple green salad or steamed green beans work well if you want to balance the meal with something fresh.

Creative Ways to Present

For special occasions, I like serving this stew in individual rustic ramekins or mini cast iron pots—it makes the meal feel extra cozy and special. Adding a dollop of sour cream or a sprinkle of grated sharp cheddar cheese on top can also be a fun twist that guests love.

Make Ahead and Storage

Storing Leftovers

Leftover stew? Yes, please! I store mine in airtight containers and keep them in the fridge for up to 4 days. The flavors deepen overnight, so leftovers often taste even better than fresh.

Freezing

This Hearty Beef Stew with Carrots and Potatoes Recipe freezes beautifully. I like to cool the stew completely, then portion it into freezer-safe bags or containers. It keeps well for up to 3 months — just label the date so you remember.

Reheating

When reheating, slow and low is the way to go. I usually warm it gently on the stove, stirring occasionally to keep it from sticking or drying out. If it looks too thick, splash in a little extra broth or water to loosen the consistency—this keeps it tasting fresh and comforting.

FAQs

Can I use a different cut of beef for the stew?

Absolutely! While chuck beef is ideal for its tenderness and fat content, you can also use brisket or short ribs. Just keep in mind that tougher cuts might require longer cooking to become tender.
Do I have to use wine in the recipe?

Nope. The wine adds depth and complexity, but you can substitute it with extra beef broth or a splash of balsamic vinegar for a slightly different flavor profile.
How do I prevent the vegetables from getting mushy?

Add your carrots and potatoes later in the cooking process, about 30-40 minutes before the stew finishes simmering. This way, they become tender but keep their shape.
Can I make this stew in a slow cooker or Instant Pot?

Yes! For a slow cooker, brown the beef first, then combine all ingredients and cook on low for 7-8 hours. For Instant Pot, use the sauté function for browning, then pressure cook for about 35 minutes followed by a natural release.
What’s the best way to thicken the stew if it’s too thin?

If your stew isn’t thick enough, mix a tablespoon of flour or cornstarch with cold water to make a slurry and stir it into the hot stew. Simmer for a few minutes until it thickens up nicely.

Final Thoughts

This Hearty Beef Stew with Carrots and Potatoes Recipe has become a staple in my kitchen because it feels like a warm hug after a long day. I hope you find it just as comforting and straightforward to make — it’s a recipe that brings people together around the table. Give it a try, and don’t be afraid to make it your own. Once you experience the rich flavors and tender beef, you’ll see why it’s worth every simmering minute.