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Beef Stew with Baby Potatoes and Carrots – Hearty, Slow-Simmered Comfort

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Tender chunks of beef simmered with baby potatoes, carrots, and herbs in a rich, savory broth — a classic one-pot meal that’s comforting and satisfying.

Ingredients

Scale

  • 2 lbs beef chuck, cut into 1.5-inch cubes

  • 2 tbsp flour (optional)

  • 1 tbsp oil

  • 1 onion, chopped

  • 3 garlic cloves, minced

  • 2 tbsp tomato paste

  • ½ cup red wine (optional)

  • 4 cups beef broth

  • 1 tbsp Worcestershire sauce

  • 1 bay leaf

  • 3–4 sprigs fresh thyme

  • 1 tsp rosemary (fresh or dried)

  • 1 lb baby potatoes, halved

  • 4 carrots, sliced

  • Salt and black pepper to taste

  • Optional: 1 tbsp cornstarch + 2 tbsp water (to thicken)

Instructions

  • Pat beef dry, toss with flour, salt, and pepper. Brown in oil in batches. Set aside.

  • Sauté onion and garlic until golden. Stir in tomato paste. Deglaze with wine or broth.

  • Return beef to pot. Add broth, Worcestershire, bay leaf, thyme, rosemary. Simmer 60 minutes.

  • Add potatoes and carrots. Simmer 30–45 minutes more, uncovered.

  • Optional: Stir in cornstarch slurry to thicken.

  • Season to taste, remove herbs, and let rest before serving.

Notes

For deeper flavor, cook a day ahead and reheat.
Store in fridge up to 4 days or freeze up to 3 months.
Great with crusty bread or over mashed potatoes.

Find it online: https://savoryproteinstudio.com/beef-stew-with-baby-potatoes-and-carrots-hearty-slow-simmered-comfort/