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Classic Beef Stew with Potatoes and Carrots
A 115-minute American dinner for 4 — 520 calories per serving.
per serving, estimated
A deeply savory, slow-simmered beef stew loaded with tender chuck, waxy potatoes, and sweet carrots in a rich, herb-scented broth.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 2 pounds beef chuck (cut into 1½-inch cubes, patted dry)
- 3 tablespoons All-purpose flour (for dredging)
- 1½ teaspoons Kosher salt
- ¾ teaspoon Black pepper (freshly ground)
- 2 tablespoons vegetable oil
- 1 yellow onion (medium, diced)
- 2 celery stalks (sliced ¼-inch thick)
- 3 garlic cloves (minced)
- 2 tablespoons tomato paste
- ½ cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 3 cups beef broth (low-sodium)
- 1 tablespoon worcestershire sauce
- 2 bay leaves
- 4 fresh thyme sprigs
- 1¼ pounds yukon gold potatoes (cut into 1-inch chunks)
- 3 carrots (peeled, cut into 1-inch pieces)
- ½ cup frozen peas (stirred in at the end) — optional
- 2 tablespoons fresh flat-leaf parsley (roughly chopped, for garnish)
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Combine 3 tablespoons all-purpose flour, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper in a large bowl, then add the 2 pounds beef chuck cubes and toss until evenly coated. 5 min
- Dice the medium yellow onion, slice 2 celery stalks into ¼-inch pieces, mince 3 garlic cloves, cut 1¼ pounds Yukon Gold potatoes into 1-inch chunks, and peel and cut 3 carrots into 1-inch pieces. 12 min
- Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat until shimmering. 2 min
- Timing-sensitive step. Working in two batches, sear the floured beef cubes 3–4 minutes per side until deeply browned on all sides, then transfer to a plate; do not crowd the pot. 12 min
- Timing-sensitive step. Reduce heat to medium, add the onion and celery to the pot, and sauté 4 minutes until softened, scraping up any browned bits from the bottom. 4 min
- Timing-sensitive step. Add the minced garlic and 2 tablespoons tomato paste and cook, stirring constantly, for 1 minute until the paste darkens slightly.
- Pour in ½ cup dry red wine and scrape the bottom of the pot clean, then simmer 2 minutes until the wine reduces by half. 3 min
- Return the seared beef to the pot, pour in 3 cups low-sodium beef broth and 1 tablespoon Worcestershire sauce, then nestle in 2 bay leaves and 4 fresh thyme sprigs. 2 min
- Bring the stew to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the beef is beginning to turn tender. 45 min
- Add the potato chunks and carrot pieces to the pot, stir to submerge, cover, and continue simmering 25 minutes until the vegetables are fork-tender and the beef is fully yielding. 25 min
- Discard the bay leaves and thyme sprigs, stir in ½ cup frozen peas (optional), and taste for seasoning, adding up to ½ teaspoon kosher salt and ¼ teaspoon black pepper as needed. 2 min
- Ladle the stew into deep bowls and garnish each with roughly chopped fresh flat-leaf parsley. 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.