Hearty Beef Stew with Potatoes & Carrots

A bowl of healthy beef stew with a spoon.

Hearty Beef Stew with Potatoes & Carrots

This delicious hearty beef stew recipe is full of veggies and flavorful ingredients. It's the coziest bowl of stew with Yukon gold potatoes, carrots, onions, and tomatoes.

5 from 5 votes

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Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: servings

Author: Emily Wilson

Ingredients

2 tablespoons olive oil
2 pounds beef stew meat
2 tablespoons whole wheat flour
1 large yellow onion diced
3 celery stalks diced
3 garlic cloves minced
2 cups baby carrots sliced into ¼-inch rounds
3 large Yukon gold potatoes cut into ½-inch pieces
15 ounce can diced tomatoes
1 tablespoon tomato paste
3 cups beef broth
2 teaspoons sea salt
2 bay leaves
1 teaspoon dried thyme
1 teaspoon ground black pepper
½ teaspoon dried rosemary

Instructions

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Once hot, add the beef chunks and flour. Toss to coat the beef in the flour. Allow the beef to cook till browned on all sides, stirring occasionally, for about 5 minutes.
Remove the beef pieces from the pot and set them aside for later.
Place the pot back on the stovetop and add the remaining tablespoon of olive oil.
Once hot, add the diced yellow onion and celery and sauté for 3 to 4 minutes or until the onion is translucent. Then add the garlic and carrots and let sauté for 30 seconds, stirring continuously. Add the potatoes and stir to combine, let sauté for an additional 3 minutes.
Add the can of diced tomatoes, tomato paste, and beef broth. Stir till the tomato paste has dissolved. Scrape up any bits from the bottom of the pot.
Add the sea salt, bay leaves, dried thyme, black pepper, and rosemary. Stir to combine.
Add the beef chunks back into the pot and cover. Increase heat and bring the stew to a low boil. Reduce the heat and allow to simmer, covered, for 30 minutes. Stir occasionally to make sure nothing is sticking to the bottom of the pot.
Uncover the pot and allow stew to simmer for an additional 10 minutes.
Serve immediately or save for up to 4 days in the refrigerator.

Video

Notes

Refrigerate - leftover soup will keep for up to 4 days when stored in an airtight container in the refrigerator.

Freeze - save in a freezer-safe bag or other container for up to 6 months.

Reheat - warm in the microwave in 1 to 2-minute increments till the desired temperature is reached or on the stovetop over medium heat.

Cooking Tips - This recipe calls for a full 40 minutes of simmering time. This will ensure tender meat and fully cooked potatoes. If you'd like an even thicker stew, you can simmer it for an additional 10 to 20 minutes on low heat. Stir occasionally to make sure there aren't pieces of vegetables or beef sticking to the pot.

Specialty Ingredients - Feel free to use whatever cut of beef you'd like. Beef chuck is often used as it has a good amount of marbling and breaks down well when cooked for a longer period of time.

Adding Additional Vegetables - if you'd like to add more vegetables to this stew, I suggest adding ½ cup to 1 cup of frozen peas.

Sauces - if you'd like to add more depth of flavor, feel free to add 1 tablespoon of Worcestershire sauce, balsamic vinegar, or liquid aminos.

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