There is a reason this beef stew with carrots and potatoes never leaves our rotation: it is the kind of dinner that makes a gray Tuesday feel like a Sunday supper. Chunks of chuck roast sear until deeply browned, then simmer low and slow in a thyme-scented broth until they shred under a fork, while the carrots and potatoes soak up every bit of that savory gravy.
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The secret is layering flavor before the liquid ever goes in. We brown the beef in batches, then cook the tomato paste and flour directly in those browned bits so the stew gets a glossy body instead of a thin, watery broth. Russet potatoes break down slightly to thicken things further, and a splash of red wine adds the depth that makes people ask what you did differently.
Serve it in a black bowl on a gray tablecloth, as we do, and the whole thing looks as good as it tastes: rust-orange carrots, golden potatoes, and dark, rich beef against the matte black. It is a Sunday project that only takes about 20 minutes of actual work, and it reheats better than almost anything else in my kitchen.
Why You'll Love This Recipe
About the Ingredients
2 1/2 lb (1.15 kg) boneless beef chuck roast, cut into 1 1/2-inch cubes
Chuck is the ideal cut because its marbling melts into the gravy. If chuck is unavailable, use beef short ribs (bone removed) or blade steak, both of which braise beautifully.
2 tsp kosher salt, plus more to taste
Kosher salt dissolves and seasons more evenly than table salt. If using fine table salt, start with 1 1/4 tsp since it is much denser.
1 tsp freshly ground black pepper
Freshly ground pepper blooms in the hot pan; pre-ground works but tastes flatter. A coffee grinder reserved for spices gives you the freshest result.
3 tbsp olive oil, divided
Any neutral high-smoke-point oil works here. Substitute avocado oil or canola if you prefer a cleaner flavor for searing.
1 large yellow onion, diced (about 1 1/2 cups)
Yellow onions give the sweetest, deepest base. Sweet onions or shallots are fine substitutes, though shallots will cook faster.
3 tbsp tomato paste
Tomato paste adds body and a subtle sweetness. If you only have tomato sauce, use 1/3 cup and reduce the beef broth by the same amount.
3 tbsp all-purpose flour
Flour thickens the gravy as it cooks. For a gluten-free version, use 2 tbsp cornstarch whisked into 1/4 cup cold water at the very end instead.
4 cups (960 ml) low-sodium beef broth
Low-sodium broth lets you control the seasoning. Better Than Bouillon beef base mixed with water is a great pantry substitute.
1/2 cup (120 ml) dry red wine, such as Cabernet or Merlot
The wine adds acidity and depth. Substitute 1/2 cup extra beef broth plus 1 tbsp red wine vinegar if you prefer to skip alcohol.
1 lb (450 g) Yukon Gold or Russet potatoes, peeled and cut into 1 1/2-inch chunks
Yukon Golds hold their shape while turning creamy; Russets thicken the stew more but can fall apart. Use either, but avoid waxy red potatoes, which stay firm.
4 medium carrots, peeled and cut into 1-inch rounds
Look for carrots with no bend when you snap them. Baby carrots work in a pinch but cook faster, so add them 10 minutes later.
3 sprigs fresh thyme and 1 bay leaf
Fresh thyme is worth it here; if using dried, use 1 tsp. Tie the herbs in cheesecloth for easy retrieval, or just fish them out at the end.
Tips & Tricks
- Pat the beef completely dry before searing: moisture is the enemy of browning, and wet meat steams instead of developing the crust that flavors the whole pot.
- Brown in batches and do not crowd the pan: if the cubes touch, they release steam and turn gray. Two or three batches in a wide Dutch oven is the sweet spot.
- Add potatoes and carrots only in the last 35 minutes: if they simmer the whole time they turn to mush and cloud the gravy.
- Let the stew rest off the heat for 10 minutes before serving so the gravy re-thickens and the meat reabsorbs juices.
Pro Tips
Step-by-Step Instructions
1. Season and dry the beef
Pat the beef cubes thoroughly dry with paper towels, then toss with 2 tsp kosher salt and 1 tsp black pepper. Let them sit at room temperature for 15 minutes while you chop the vegetables. Dry, seasoned meat browns faster and more evenly.
2. Sear in batches
Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat (375°F / 190°C) until it shimmers. Add half the beef in a single layer and sear undisturbed for 4 minutes per side, about 8 minutes total, until deeply golden brown on at least two sides. Transfer to a plate and repeat with the remaining beef and 1 tbsp oil.
3. Soften the onions
Reduce the heat to medium (300°F / 150°C) and add the diced onion to the same pot. Cook for 5 minutes, stirring occasionally, until translucent and softened, scraping up the browned bits as they loosen.
4. Bloom the tomato paste
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens to a brick red and smells sweet rather than sharp. This step caramelizes the paste and removes its raw tinny edge.
5. Build the gravy
Sprinkle the flour over the onions and paste and stir for 1 minute until no dry flour remains. Pour in the red wine and simmer for 2 minutes, scraping the bottom, until it reduces by half and the alcohol smell cooks off.
6. Simmer the beef
Return the beef and any juices to the pot, add the beef broth, thyme sprigs, and bay leaf, and bring to a gentle boil over medium-high heat (375°F / 190°C). Reduce the heat to low (200°F / 95°C), cover, and simmer for 60 minutes, until the beef is tender but still slightly resistant when pierced with a fork.
7. Add the vegetables
Stir in the potatoes and carrots, cover, and simmer for 30 to 35 minutes more, until the potatoes are fork-tender and the carrots yield easily to a knife. The gravy should be bubbling gently at the edges and coat the back of a spoon.
8. Finish and rest
Remove the thyme stems and bay leaf, taste, and add salt and pepper as needed. If the gravy is too thin, simmer uncovered for 5 minutes; if too thick, splash in broth. Rest off the heat for 10 minutes, then ladle into bowls and scatter with fresh parsley.
Delicious Variations
Slow Cooker Version
Sear the beef and onions on the stove, then transfer everything except the potatoes and carrots to a slow cooker with the broth and cook on low for 6 hours, adding the vegetables in the last 2 hours.
Mushroom and Red Wine Stew
Swap 8 oz of the beef for 8 oz cremini mushrooms, halved, and add them with the onions for an earthier, lighter stew.
Smoky Paprika Stew
Stir 2 tsp smoked paprika into the tomato paste step and finish with a squeeze of lemon for a Spanish-inspired twist.
How to Store Beef Stew with Carrots and Potatoes
Refrigerator
Store in an airtight container for up to 4 days; the flavor actually improves by day two.
Freezer
Freeze in portions for up to 3 months. Potatoes soften slightly on thaw, so stir gently when reheating.
Reheating
Reheat gently on the stovetop over medium-low heat (250°F / 120°C) for 8 to 10 minutes, adding a splash of broth if the gravy has thickened too much.
Frequently Asked Questions
Q: What is the best cut of beef for beef stew?
Chuck roast is the best cut for beef stew because its heavy marbling breaks down into a tender, rich result during a long simmer. Avoid lean cuts like sirloin or round, which turn dry and chewy after 90 minutes of cooking.
Q: Why is my beef stew tough?
Beef stew turns out tough when it has not simmered long enough at a low temperature, so the connective tissue has not had time to break down. Keep the heat at a gentle simmer (around 200°F / 95°C) and cook until a fork slides in with little resistance, which often takes 90 to 120 minutes total.
Q: Can I make beef stew in a slow cooker?
Yes, beef stew works beautifully in a slow cooker, but sear the beef and onions on the stove first for real depth of flavor. Cook on low for 6 to 7 hours, adding the potatoes and carrots during the last 2 hours so they do not turn to mush.
Q: How do I thicken beef stew?
Thicken beef stew by simmering it uncovered for 5 to 10 minutes so the liquid reduces, or whisk 1 tbsp cornstarch with 2 tbsp cold water and stir it in at the end. The flour in this recipe already gives the gravy body, so only add more if it still looks thin.
Q: Do you have to brown the beef for stew?
You do not have to brown the beef, but skipping it costs you the deep roasted flavor that defines a great stew. Searing creates the browned bits on the pot bottom that dissolve into the gravy, so it is worth the extra 15 minutes.
Make this beef stew with carrots and potatoes this weekend, ladle it into your favorite black bowl, and watch the table go quiet in the best way. If you try it, leave a rating and a comment below, and tag your photos so I can see your version.
Beef Stew with Carrots and Potatoes
This beef stew with carrots and potatoes is a rich, fork-tender one-pot dinner with a glossy red wine gravy that needs just 20 minutes of hands-on work.
🧂 Ingredients
- 2 1/2 lb (1.15 kg) boneless beef chuck roast, cut into 1 1/2-inch cubes
- 2 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
- 3 tbsp olive oil, divided
- 1 large yellow onion, diced (about 1 1/2 cups)
- 3 tbsp tomato paste
- 3 tbsp all-purpose flour
- 4 cups (960 ml) low-sodium beef broth
- 1/2 cup (120 ml) dry red wine, such as Cabernet or Merlot
- 1 lb (450 g) Yukon Gold or Russet potatoes, peeled and cut into 1 1/2-inch chunks
- 4 medium carrots, peeled and cut into 1-inch rounds
- 3 sprigs fresh thyme and 1 bay leaf
📋 Instructions
- 1Season and dry the beef — Pat the beef cubes thoroughly dry with paper towels, then toss with 2 tsp kosher salt and 1 tsp black pepper. Let them sit at room temperature for 15 minutes while you chop the vegetables. Dry, seasoned meat browns faster and more evenly.
- 2Sear in batches — Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat (375°F / 190°C) until it shimmers. Add half the beef in a single layer and sear undisturbed for 4 minutes per side, about 8 minutes total, until deeply golden brown on at least two sides. Transfer to a plate and repeat with the remaining beef and 1 tbsp oil.
- 3Soften the onions — Reduce the heat to medium (300°F / 150°C) and add the diced onion to the same pot. Cook for 5 minutes, stirring occasionally, until translucent and softened, scraping up the browned bits as they loosen.
- 4Bloom the tomato paste — Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens to a brick red and smells sweet rather than sharp. This step caramelizes the paste and removes its raw tinny edge.
- 5Build the gravy — Sprinkle the flour over the onions and paste and stir for 1 minute until no dry flour remains. Pour in the red wine and simmer for 2 minutes, scraping the bottom, until it reduces by half and the alcohol smell cooks off.
- 6Simmer the beef — Return the beef and any juices to the pot, add the beef broth, thyme sprigs, and bay leaf, and bring to a gentle boil over medium-high heat (375°F / 190°C). Reduce the heat to low (200°F / 95°C), cover, and simmer for 60 minutes, until the beef is tender but still slightly resistant when pierced with a fork.
- 7Add the vegetables — Stir in the potatoes and carrots, cover, and simmer for 30 to 35 minutes more, until the potatoes are fork-tender and the carrots yield easily to a knife. The gravy should be bubbling gently at the edges and coat the back of a spoon.
- 8Finish and rest — Remove the thyme stems and bay leaf, taste, and add salt and pepper as needed. If the gravy is too thin, simmer uncovered for 5 minutes; if too thick, splash in broth. Rest off the heat for 10 minutes, then ladle into bowls and scatter with fresh parsley.
