Last updated on December 2nd, 2024
An ultra simple, easy to make beef stew with carrots and potatoes that the whole family will love. With a very basic ingredient list, this beef stew is still full of flavor and will have you going back for seconds. Use beef chuck for best results. Watch the video to learn more.
This easy beef stew (with carrots and potatoes – we can’t forget the carrots and potatoes you guys!) is on my regular rotation of family-friendly meals at home because everyone eats it! In a family of 5 people, it is rare to have everyone eat or like the same dish! But here we have that dish that everyone loves and goes back to for seconds! It is a miracle! I even made a video of this recipe you guys, that is how much love there is for this recipe!
I love eating this with some fresh ciabatta or sourdough, smeared with a layer of butter and then just dunking it into the juicy sauce. Ooooh Yum!
Ingredients to make Easy Beef Stew
Butters and Oils: We use both butter and cooking oil together so that we can sear the meat at a high temperature but we still have the delicious flavour of the butter.
Meat: We use Beef Chuck which is best for stewing as it breaks down easily into tender flavourful meat.
Vegetables: We use onions, carrots and potatoes as they are easily available, inexpensive and provide wonderful wholesome flavours and textures to the stew.
Thickener: flour (or alternatively you can use cornstarch but a third of the amount ie. 1 tablespoon)
Herbs and Spices: Thyme, garlic, tomato paste and salt.
Liquid: Beef stock – use the best quality beef stock you can find as it always makes the difference!
How to Make Easy Beef Stew with Carrots and Potatoes:
Prepare the beef – cut into cubes and dust with the flour.
Brown the beef – use half the oil and butter to brown the meat in batches. This is intended to be a quick searing of the meat to brown it. The meat is then set aside and will be added back later.
Cook the Stew Base: Cook the onions, add the herbs and spices, add the stock and the carrots and potatoes.
Add the Beef Back: Add the meat back to the pot.
Simmer: Allow the stew to simmer on low heat for approximately 2 hours or until the meat is falling apart and the liquid has thickened.
Serve with: You can easily eat this stew without another starch as it already contains potatoes but if you prefer to serve with a side then rice, pasta or mash potatoes are popular options.
Why you will LOVE this easy beef stew for a family dinner:
- The ingredient list is simple so it’s a fuss-free mid-week meal
- The flavours are delicious without too many extra ingredients that fussy eaters will pick out
- It’s nutritious and contains all the food groups!
What type of beef is best for stew?
Beef Chuck is my go-to beef for stews because there is a lot of connective tissue which then helps the meat fall apart into tender mouthfuls of flavorsome beef.
How do you make beef stew tender?
Secret number one is to choose the correct meat – see point above. Secret number 2 is to use long cooking times (2-3 hours) with low temperatures ie. just a simmer. This helps to break down the meat into juicy, tender pieces.
Should you brown the beef before adding it to the stew?
Yes, yes and yes! Browning the beef adds a rich, caramelized flavor that enhances the overall taste of the stew.
Should you add salt and pepper at the beginning or at the end?
I won’t ever add salt right in the beginning when I am browning the meat or the onions as it tends to draw liquid into the pan and this prevents it from caramelizing nicely. Add salt and pepper once the browning has been done.
Can you cook beef stew in a pressure cooker?
Yes! You can cook this stew in a pressure cooker or Instant Pot with a reduced cook time. You would be looking at 35–40 minutes cook time.
Can you make beef stew ahead of time?
Yes, beef stew often tastes even better the next day! It can be refrigerated for 3–4 days or frozen for up to 3 months. The leftovers of beef stew also make delightful bases for soups!
If you love stews and casseroles as much as I do, then you will love these recipes too:
Slow Cooker Beef Ragu
Tomato Beef Casserole
Delicious Beef Ragout
Easy Beef Stew with Sweet Potato
Best Ever Hungarian Goulash with Sour Cream
And for the vegetarians / vegans, you may enjoy these stews:
Curried Bean and Potato Vegan Stew
Gratitude Stew – Best Vegetarian Stew Ever!
Easy Beef Stew with Carrots and Potatoes [Video]
Prep Time: 20 minutes- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
Yield: 6 servings 1x
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Pin RecipeDescription
An ultra simple, easy to make beef stew with carrots and potatoes that the whole family will love. With a very basic ingredient list, this beef stew is still full of flavor and will have you going back for seconds. Use beef chuck for best results.
Ingredients
- 2 tablespoons butter, divided
- 2 tablespoons cooking oil, divided
- 700–800g beef chuck, cubed
- 3 tablespoons flour
- 2 medium onions, chopped
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 2 large garlic cloves, crushed
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 2 1/2 cups beef stock
- 4 medium potatoes (or 3 large), peeled and chopped into quarters
- 3 medium carrots (or 2 large), peeled and chopped into rounds discs.
Instructions
- Start by sprinkling the flour over the cubes of beef, making sure all the pieces are dusted with flour.
- In a large, heavy-bottomed pot, over medium heat, add 1 tablespoon butter and 1 tablespoon oil. Once the oil/butter is hot, add the meat in 2-3 batches and brown on all sides. Once all meat has been browned, remove from the pot and set aside.
- Add the remaining tablespoon of oil and butter to the pot. Add the onions and fry until soft.
- Add the thyme and garlic and cook for another 2 minutes
- Add the tomato paste and salt and cook for another 2 minutes before adding the 2 1/2 cups of beef stock. Mix through.
- Add the potatoes and carrots and stir to combine.
- Allow the stew to simmer on low heat for approximately 2 hours or until the liquid has thickened and the meat is tender.
Hi Louise it says 2.5 cups of beef stock on ingredient list but 2.5L in description. Which is it?
Thanks
Hi Rita, sorry my mom actually pointed out my error yesterday – it is 2 1/2 cups stock! I will update now on the recipe Xx