Classic Beef Stew with Carrots – Fork-Tender Comfort

There is something deeply comforting about a pot of beef stew bubbling away on the stove, filling the kitchen with the smell of browned meat, sweet onions, and herbs. This recipe keeps things classic: chunks of chuck roast seared until deeply golden, then slowly braised with carrots until the beef practically falls apart under a fork.

The secret is patience at two key moments. First, a hard sear at high heat builds a crusty fond that becomes the backbone of the gravy. Then a gentle simmer at 300°F (150°C) in the oven lets the collagen in the chuck melt into gelatin, which is what makes the meat silky and the sauce glossy instead of watery.

You do not need any fancy equipment, just a heavy Dutch oven and about two hours. The carrots go in partway through so they stay sweet and intact rather than dissolving into mush, and a splash of Worcestershire and tomato paste deepens the flavor without any complicated steps.

About the Ingredients

3 lb (1.4 kg) boneless beef chuck roast, cut into 1 1/2-inch chunks

Chuck is ideal because its marbling melts into the gravy; if unavailable, use beef shin or bottom round and add 20 minutes of braising time. Pat the chunks very dry before searing for the best crust.

2 1/2 tsp kosher salt, divided

Kosher salt seasons more evenly than table salt; if using fine table salt, reduce to 1 3/4 tsp. Season the beef in two stages, before searing and at the end.

1 tsp freshly ground black pepper

Fresh-cracked pepper blooms in the hot oil; pre-ground works but add it with the onions instead of the beef. A coffee grinder reserved for spices makes quick work of peppercorns.

3 tbsp olive oil, divided

Use a high-smoke-point oil like light olive or avocado; regular extra-virgin can smoke at searing heat. Avocado oil is a great neutral swap.

1 large yellow onion, diced (about 1 1/2 cups)

Yellow onions give the deepest sweetness; white onions are sharper, so add an extra pinch of sugar. Frozen diced onion works in a pinch, no need to thaw.

3 tbsp tomato paste

Tomato paste adds body and umami; sun-dried tomato paste is a richer substitute. Fry it until it darkens to brick red to remove the raw tinny taste.

3 tbsp all-purpose flour

Flour thickens the gravy around the beef; for gluten-free, swap in 1 1/2 tbsp cornstarch whisked into cold broth at the end. Sprinkle over the vegetables, not the meat, to avoid clumping.

4 cups (960 ml) low-sodium beef broth

Low-sodium lets you control the salt; if using regular broth, skip the final salt until tasting. Better Than Bouillon beef base mixed with water is an easy stand-in.

1 tbsp Worcestershire sauce

Adds a tangy depth; soy sauce or a splash of balsamic vinegar are good substitutes. Use anchovy-free Worcestershire if cooking for vegetarians who eat beef.

1 1/2 lb (680 g) carrots, peeled and cut into 2-inch pieces

Thick carrot coins or batons hold their shape; baby carrots can be used whole but cook 5 minutes faster. Look for carrots with tight, bright skin for the sweetest flavor.

2 dried bay leaves and 1 tsp dried thyme

Bay and thyme are the classic braise duo; 2 sprigs fresh thyme can replace the dried. Tie herbs in cheesecloth for easy fishing out later.

1 tbsp cornstarch mixed with 2 tbsp cold water (optional slurry)

Use only if the gravy looks thin after braising; a slurry thickens without dulling flavor. Arrowroot or potato starch works the same way.

Tips & Tricks

Do not crowd the pot when searing

Brown the beef in two or three batches so the pieces get a crust instead of steaming. A crowded pot traps moisture and turns the meat gray.

Keep the simmer gentle

If the liquid boils hard, the beef fibers tighten and turn stringy. Maintain a lazy bubble at 300°F (150°C) in the oven and check that the liquid covers about two-thirds of the meat.

Add carrots at the right time

Carrots go in after the first hour so they finish tender but not mushy. If you like very soft carrots, add them 15 minutes earlier.

Step-by-Step Instructions

1. Pat Beef Dry

Pat the beef chunks thoroughly dry with paper towels and season with 2 tsp salt and the pepper. Dry meat is the single biggest factor in getting a golden-brown crust rather than a steamed gray surface.

2. Sear in Batches

Heat 2 tbsp oil in a Dutch oven over medium-high heat until it shimmers, about 350°F (175°C). Sear the beef in 3 batches, 3 to 4 minutes per side, until deeply golden brown, then transfer to a plate. Add the remaining oil between batches as needed.

3. Soften Onions

Lower the heat to medium and add the onion with a pinch of salt. Cook 5 to 6 minutes, stirring, until translucent and the edges turn golden, then stir in the tomato paste and cook 1 minute until brick red.

4. Build the Gravy

Sprinkle the flour over the onions and stir constantly for 1 minute to cook out the raw taste. Pour in the broth and Worcestershire, scraping the bottom of the pot with a wooden spoon until the liquid bubbles at the edges and looks smooth.

5. Braise the Beef

Return the beef and any juices to the pot, add the bay leaves and thyme, and bring to a simmer. Cover and transfer to a 300°F (150°C) oven for 1 hour.

6. Add Carrots

Stir in the carrots, cover, and return to the oven for 45 to 55 minutes more, until the beef shreds easily with a fork and the carrots pierce with no resistance. The liquid should be gently bubbling at the edges when you lift the lid.

7. Thicken if Needed

If the gravy is thinner than you like, stir the cornstarch slurry into the bubbling stew on the stovetop over medium heat and simmer 2 minutes until glossy. Taste and add the last 1/2 tsp salt if needed.

8. Rest and Serve

Discard the bay leaves and let the stew rest 10 minutes off heat before ladling into bowls. Serve with crusty bread or mashed potatoes to soak up the gravy.

Delicious Variations

Red Wine Beef Stew

Replace 1 cup of broth with dry red wine, simmering it with the onions for 2 minutes to mellow the alcohol before adding the beef.

Slow Cooker Version

Sear the beef and onions on the stove, then transfer everything except the carrots to a slow cooker on low for 6 hours, adding carrots in the last 2 hours.

Mushroom and Herb Stew

Add 8 oz cremini mushrooms with the onions and swap thyme for rosemary for an earthier, deeper flavor.

How to Store Classic Beef Stew with Carrots

Frequently Asked Questions

Make this classic beef stew with carrots this weekend and let the smell fill your kitchen. If you try it, leave a rating and comment below telling me how your family liked it, and snap a photo to share.

Classic Beef Stew with Carrots

This classic beef stew recipe delivers fork-tender beef stewed with sweet carrots in a rich, savory gravy that warms you from the inside out on cold nights.

★★★★½ 4.8 (214 ratings)

25 minPrep time115 minCook time6Servings512 kcalCalories

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🧂 Ingredients

• 3 lb (1.4 kg) boneless beef chuck roast, cut into 1 1/2-inch chunks
• 2 1/2 tsp kosher salt, divided
• 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 tbsp Worcestershire sauce
• 1 1/2 lb (680 g) carrots, peeled and cut into 2-inch pieces
• 2 dried bay leaves and 1 tsp dried thyme
• 1 tbsp cornstarch mixed with 2 tbsp cold water (optional slurry)

📋 Instructions

1. 1Pat Beef Dry — Pat the beef chunks thoroughly dry with paper towels and season with 2 tsp salt and the pepper. Dry meat is the single biggest factor in getting a golden-brown crust rather than a steamed gray surface.
2. 2Sear in Batches — Heat 2 tbsp oil in a Dutch oven over medium-high heat until it shimmers, about 350°F (175°C). Sear the beef in 3 batches, 3 to 4 minutes per side, until deeply golden brown, then transfer to a plate. Add the remaining oil between batches as needed.
3. 3Soften Onions — Lower the heat to medium and add the onion with a pinch of salt. Cook 5 to 6 minutes, stirring, until translucent and the edges turn golden, then stir in the tomato paste and cook 1 minute until brick red.
4. 4Build the Gravy — Sprinkle the flour over the onions and stir constantly for 1 minute to cook out the raw taste. Pour in the broth and Worcestershire, scraping the bottom of the pot with a wooden spoon until the liquid bubbles at the edges and looks smooth.
5. 5Braise the Beef — Return the beef and any juices to the pot, add the bay leaves and thyme, and bring to a simmer. Cover and transfer to a 300°F (150°C) oven for 1 hour.
6. 6Add Carrots — Stir in the carrots, cover, and return to the oven for 45 to 55 minutes more, until the beef shreds easily with a fork and the carrots pierce with no resistance. The liquid should be gently bubbling at the edges when you lift the lid.
7. 7Thicken if Needed — If the gravy is thinner than you like, stir the cornstarch slurry into the bubbling stew on the stovetop over medium heat and simmer 2 minutes until glossy. Taste and add the last 1/2 tsp salt if needed.
8. 8Rest and Serve — Discard the bay leaves and let the stew rest 10 minutes off heat before ladling into bowls. Serve with crusty bread or mashed potatoes to soak up the gravy.

👨‍🍳 Chef's Note: For the deepest flavor, make this stew a day ahead and reheat it gently; the gravy thickens and the beef becomes even more tender overnight.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 512 kcal · 42g protein · 19g carbs · 29g fat