Beef Stew with Baby Potatoes and Carrots – Hearty, Rustic, and Slow-Simmered
A hearty, one-pot beef stew packed with fork-tender beef, baby potatoes, and sweet carrots simmered in a savory broth.
Ingredients
-
2 lbs beef chuck roast, cut into 1½-inch cubes
-
1 tbsp all-purpose flour (optional)
-
2 tbsp oil
-
1 large yellow onion, chopped
-
3 garlic cloves, minced
-
2 tbsp tomato paste
-
4 cups beef broth (low sodium)
-
1 tbsp Worcestershire sauce
-
1½ lbs baby potatoes, halved
-
4 large carrots, peeled and chopped
-
2 bay leaves
-
4–5 sprigs fresh thyme (or 1 tsp dried)
-
Salt and pepper, to taste
Instructions
-
Season beef with salt and pepper; toss with flour if using.
-
Heat oil in Dutch oven. Brown beef in batches, then remove.
-
In same pot, sauté onions until soft. Add garlic, then tomato paste.
-
Deglaze with a splash of broth, scraping up bits.
-
Return beef to pot with remaining broth, Worcestershire, bay leaves, and thyme.
-
Simmer covered for 1½ hours.
-
Add potatoes and carrots; simmer another 45–60 minutes.
-
Remove herbs, adjust seasoning, and serve hot.
Notes
-
Use red wine instead of some broth for deeper flavor.
-
Store leftovers up to 4 days or freeze up to 3 months.
-
Optional: Add peas in final 5 minutes for color and sweetness.