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Hearty Beef Stew with Potatoes, Carrots, and Herbs Recipe

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3.9 from 7 reviews

A hearty and comforting beef stew featuring tender beef cubes simmered with potatoes, carrots, celery, and aromatic herbs in a rich broth. Perfect for a satisfying family meal, this classic recipe uses simple ingredients and slow simmering to develop deep, savory flavors.

Ingredients

Beef and Seasoning

  • 2 pounds beef stew meat (cut into 1-inch cubes)
  • 3 tablespoons all-purpose flour
  • 1 ½ teaspoons salt (divided)
  • 1 teaspoon black pepper

Vegetables and Aromatics

  • 1 onion (chopped)
  • 3 garlic cloves (minced)
  • 1 ½ pound Yukon potatoes (cut into 1-inch cubes)
  • 6 carrots (chopped)
  • 3 celery sticks (chopped)

Additional Ingredients

  • ¼ cup tomato paste
  • 2 tablespoons olive oil (divided)
  • 2 teaspoons dried thyme
  • 1 teaspoon dried basil
  • 2 bay leaves
  • 4 cups vegetable or beef broth
  • Fresh parsley for serving

Instructions

  1. Season the Beef: Place the beef cubes in a large bowl. Add the flour, 1 teaspoon of salt, and black pepper. Toss well to coat all the beef pieces evenly.
  2. Brown the Beef: Heat 1 tablespoon of olive oil in a large Dutch oven or deep pot over medium heat. Add half of the beef in a single layer and cook undisturbed for 5 minutes until browned. Flip the pieces and cook for another 5 minutes on the other side. Remove and set aside. Repeat the process with the remaining oil and beef, then return all the browned beef back into the pot.
  3. Sauté Aromatics: Add the chopped onions and minced garlic to the pot with the beef. Cook, stirring occasionally, until the onions are translucent and garlic is fragrant, about 5 minutes.
  4. Add Tomato Paste: Stir in the tomato paste and cook together with the onions and garlic for 1 to 2 minutes to deepen the flavor.
  5. Add Vegetables and Seasonings: Add the cubed potatoes, chopped carrots, celery, dried thyme, dried basil, bay leaves, and the remaining ½ teaspoon salt. Pour in the broth, stirring to combine and scraping up any browned bits from the bottom of the pot.
  6. Simmer the Stew: Reduce heat to low. Cover the pot and simmer gently for 1.5 to 2 hours, or until the beef is very tender and the vegetables are cooked through.
  7. Finish and Serve: Remove the bay leaves. Taste and adjust seasoning if needed. Garnish with fresh parsley and serve the stew warm for a comforting meal.

Notes

  • For deeper flavor, brown the beef in batches to avoid overcrowding the pan.
  • You can substitute the beef broth with vegetable broth for a lighter taste.
  • Adding a splash of red wine during the sauté step enhances the richness of the stew.
  • If you prefer thicker stew, mix a little flour or cornstarch in cold water and stir it in near the end, cooking until thickened.
  • The stew tastes even better the next day as flavors meld, so consider making it ahead.

Find it online: https://cozyplatter.com/hearty-beef-stew-with-potatoes-carrots-and-herbs-recipe/