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Beef and Carrot Stew

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3h

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6 servings

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This comforting and hearty beef and carrot stew is perfect for chilly days or whenever you crave a warm, satisfying meal. Tender chunks of beef are simmered with sweet carrots, potatoes, and aromatic herbs in a rich, flavorful broth. Serve this stew with crusty bread or over a bed of rice for a complete and nourishing dinner that the whole family will love.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
4 g
Allergen Content

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Ingredients

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Steps

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1
Prepare the beef

Cut the beef chuck into 1-inch cubes, trimming away any excess fat.

2
Prepare the vegetables

Peel and cut the carrots into 1-inch pieces. Peel and cut the potatoes into 1-inch cubes. Finely chop the onion. Mince the garlic cloves.

3
Brown the beef

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.

4
Sauté the vegetables

In the same pot, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.

5
Add the remaining ingredients

Return the browned beef to the pot. Add the carrots, potatoes, beef broth, tomato paste, thyme sprigs, bay leaves, salt, and black pepper. Stir to combine.

6
Simmer the stew

Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-2 1/2 hours, or until the beef and vegetables are tender.

7
Remove the herbs

Remove the thyme sprigs and bay leaves from the stew.

8
Serve

Ladle the Beef and Carrot Stew into bowls and serve hot with crusty bread or over rice.

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