Recipe details
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Beef and Carrot Stew
3h
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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Prepare the beef
Cut the beef chuck into 1-inch cubes, trimming away any excess fat.
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.
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.
Sauté the vegetables
In the same pot, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
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.
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.
Remove the herbs
Remove the thyme sprigs and bay leaves from the stew.
Serve
Ladle the Beef and Carrot Stew into bowls and serve hot with crusty bread or over rice.
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