Savory Beef Chuck Stew with Carrots and Potatoes Recipe is the kind of cozy, stick-to-your-ribs meal I love making when the weather cools down or when I crave something comforting that fills the house with a warm, inviting aroma. This stew is loaded with tender chunks of beef, sweet carrots, and soft potatoes all bathing in a rich, deeply flavored sauce. Whether you're cooking for a family dinner or meal prepping for the week, this dish delivers those classic, satisfying flavors we all cherish.
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Why This Recipe Works
This stew strikes a perfect balance between tender, slow-cooked beef and fresh vegetables in a silky sauce that clings beautifully to every bite. It's approachable, straightforward, and designed for success, even if you're new to braising or stews.
- Consistent Texture: Searing the beef first locks in juices and creates golden edges that hold up through simmering.
- Deep, Balanced Flavor: Using beef broth, tomato paste, Worcestershire sauce, and spices layers umami and warmth without overpowering.
- Simple Ingredients: Pantry staples and fresh basics make this stew accessible 365 days a year.
- Fast Prep, Big Payoff: Minimal chopping and one-pot cooking save hands-on time while delivering slow-cooked richness.
Ingredient Game Plan
For this Savory Beef Chuck Stew with Carrots and Potatoes Recipe, choosing fresh, quality ingredients is key. I like using well-marbled beef chuck to get tender, flavorful bites, and fresh carrots and potatoes that will hold their shape but become juicy and soft.
- Beef chuck: Look for chunks with good marbling; it breaks down beautifully over the cooking time, adding richness.
- Carrots: Choose firm, bright carrots without soft spots for the best texture after simmering.
- Potatoes: Yukon Gold or red potatoes work best-they hold together instead of turning mushy.
- Beef broth: Use low sodium if possible to control saltiness and let your seasoning shine.
- Fresh parsley: Just a sprinkle at the end brightens the whole dish and adds a pop of color.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Savory Beef Chuck Stew with Carrots and Potatoes Recipe
Step 1 - Prep & Season
Begin by cutting your beef chuck into roughly even chunks, about 1 to 1.5 inches. Give them a good pat dry with paper towels - this step is crucial for achieving that beautiful browning. Season the beef lightly with salt and pepper. Once your pot is hot over medium-high heat, add olive oil and carefully add the beef pieces, making sure not to overcrowd the pan. You'll notice a satisfying sizzle as the meat hits the oil. Brown the chunks evenly on all sides until you see deep golden crusts form; this usually takes around 6-8 minutes. Remove the beef and set it aside while you prepare the aromatics.
Step 2 - Build Flavor
In the same pot, add the finely chopped onion and sauté for about 4 minutes until soft and translucent. Toss in the minced garlic and cook for another 30 seconds-you should get a toasty aroma without the garlic burning. Stir in the tomato paste next; this adds a lovely, slightly sweet depth. Cook that for about 2 minutes to coax out its full flavor. Pour in the beef broth along with Worcestershire sauce and sprinkle in your paprika, thyme, salt, pepper, and a couple of bay leaves. Return the seared beef back to the pot, mix everything gently, and bring it to a boil. Once bubbling, reduce the heat to low, cover, and let everything simmer for 1 to 1 ¼ hours, or until the beef is fork-tender. This slow simmer melds layers of flavor and softens the beef perfectly.
Step 3 - Finish for Best Texture
When the beef is tender, stir in your sliced carrots and optional potatoes. They'll cook for about 20-25 minutes until tender but still firm enough to hold their shape. For a thicker sauce, mix a tablespoon of cornstarch with water to create a slurry and slowly incorporate it into the pot, stirring until you see the sauce thicken to a silky consistency. Remember to remove the bay leaves before serving, and taste to adjust seasoning - sometimes a pinch more salt or pepper brings the whole dish together.
Pro Moves I Swear By
Over time, I've found that the best stews are all about patience and layering flavors. Take your time browning the beef well-it really changes the game. Also, don't skip simmering low and slow. And here are a few tips that make all the difference for this Savory Beef Chuck Stew with Carrots and Potatoes Recipe.
- Doneness Cue: The beef should be fork-tender but not falling apart like mush; it should still hold shape when stirred gently.
- Temperature Trick: Keep a steady low simmer rather than a rolling boil to prevent the beef from toughening.
- Make-Ahead Move: This stew tastes even better the next day-cook it a day ahead and refrigerate overnight.
- Skip This Pitfall: Avoid overcrowding the pan during searing to ensure that beautifully caramelized crust on the beef.
Serve It Up
Finishing Touches
A sprinkle of fresh parsley over the top adds just the right hint of brightness against the richness of the stew. I also like to add a squeeze of lemon juice sometimes-it lifts everything in a subtle way. You can also serve this Savory Beef Chuck Stew with Carrots and Potatoes Recipe right from the pot, warm and inviting, perfect for scooping up with some crusty bread or over creamy mashed potatoes.
Great Pairings
This hearty stew pairs wonderfully with simple green veggies like steamed green beans or roasted Brussels sprouts to add a crisp contrast. A side of buttered egg noodles or fluffy white rice makes it feel like a complete, well-rounded meal. If you want to keep things cozy, a slice of toasted sourdough soaked in that savory sauce can't be beat.
Easy Plating Wins
For a casual weeknight, ladle the stew straight into deep bowls and garnish with parsley. If you're entertaining, serve the stew over a mound of creamy mashed potatoes or buttered noodles on large plates, then add a sprig of parsley or thyme on top for a pretty finish. The vibrant orange from the carrots and fresh green herbs always make the dish feel festive and inviting.
Make-Ahead & Storage
Storing Leftovers
Store leftover Savory Beef Chuck Stew with Carrots and Potatoes Recipe in airtight containers-glass or BPA-free plastic works well. It'll keep wonderfully in the fridge for up to 4 days. You'll notice the flavors deepen even more as it rests, and the texture of the beef might firm up slightly but will remain tender after reheating.
Freezer Notes
This stew freezes exceptionally well. Let it cool completely before portioning into freezer-safe containers or bags. It keeps good quality for about 3 months. To thaw, move it to the fridge overnight and reheat gently on the stove. Freezing might soften the potatoes a bit more, but the flavors hold up beautifully.
Reheating Savory Beef Chuck Stew with Carrots and Potatoes Recipe Without Drying Out
Reheat leftovers gently on the stovetop over low heat, stirring occasionally and adding a splash of beef broth or water if the sauce seems thick. In the microwave, heat in short bursts, stirring in between to promote even warming and prevent drying. Oven reheating at 325°F (160°C) in a covered dish helps keep moisture in, taking about 15-20 minutes. Avoid high heat to keep the beef tender and sauce luscious.
Frequently Asked Questions
Absolutely! While beef chuck is ideal for its marbling and tenderness when slow-cooked, you can also use brisket or short ribs. Just be mindful that leaner cuts may become tougher if cooked too long.
No, potatoes are optional and add nice creaminess and body. If you prefer, you can just use extra carrots or other root vegetables like parsnips or turnips for a different twist.
You can mash a few of the cooked potatoes or carrots directly into the sauce, which naturally thickens it. Alternatively, a flour roux or reducing the liquid by simmering uncovered also works.
Yes! After searing the beef and sautéing the onions and garlic, transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender. Add carrots and potatoes halfway through cooking.
Final Thoughts
This Savory Beef Chuck Stew with Carrots and Potatoes Recipe is one of those meals I come back to season after season because it comforts like no other dish, yet it's straightforward enough to make on any evening. Remember, the key to success with this stew is taking your time to brown the beef well and letting the flavors meld during a gentle simmer. I hope you enjoy how this hearty, flavorful stew fills your kitchen and heart as much as it does mine.
PrintComplete Recipe
Savory Beef Chuck Stew with Carrots and Potatoes Recipe
Savory Beef Chunks is a hearty and flavorful dish featuring tender seared beef simmered in a rich sauce made with beef broth, tomato paste, and aromatic spices. Perfect for a comforting meal served over rice, potatoes, or pasta.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Beef and Vegetables
- 2 pounds beef chuck cut into chunks
- 1 cup onion finely chopped
- 3 cloves garlic minced
- 2 medium carrots sliced
- 2 medium potatoes peeled and chopped (optional)
- 2 tablespoons fresh parsley for garnish
Liquids and Seasonings
- 2 tablespoons olive oil
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
Optional Thickening
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Sear beef: Heat olive oil in a large pot over medium-high heat. Add the beef chunks in batches and sear until browned on all sides, about 5-7 minutes per batch. Remove beef and set aside.
- Add aromatics: In the same pot, add the chopped onion and minced garlic. Cook for about 3-4 minutes until softened and fragrant.
- Season & simmer: Stir in tomato paste and cook for 1-2 minutes. Add the beef broth, Worcestershire sauce, salt, black pepper, paprika, thyme, oregano, and bay leaves. Return the seared beef chunks to the pot and stir well. Bring the mixture to a boil.
- Cook: Reduce heat to low and cover the pot. Let it simmer gently for 1 hour to 1 hour 15 minutes, or until the beef is fork-tender. Add the sliced carrots and optional potatoes at the halfway point if using.
- Optional thickening: If a thicker sauce is desired, mix cornstarch with water to form a slurry. Gradually stir the slurry into the pot and cook for a few more minutes until the sauce has thickened.
- Finish: Remove the bay leaves, taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
- Serve: Serve the savory beef chunks hot over rice, potatoes, or pasta for a complete meal.
Notes
- For richer flavor, brown the beef in batches without overcrowding the pot.
- Adding potatoes is optional but helps make the dish more filling.
- The sauce can be thickened with cornstarch or reduced by simmering uncovered for longer.
- Fresh herbs like thyme or parsley can be substituted for dried if preferred.
- Leftovers taste great the next day and can be reheated gently on the stovetop.
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