This Beef and Carrot Stew is the ultimate comfort food, with tender beef and sweet carrots in a rich, savory gravy. It’s a forgiving one-pot meal that fills your kitchen with an incredible aroma. Perfect for chilly evenings, this stew is a hug in a bowl.
Love Beef and Carrot Stew? So do we! If you're into Stew or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Beef and Carrot Stew
- Forgiving & flexible: Hard to mess up and adaptable to what you have on hand.
- Deep, impressive flavor: Slow simmering builds a rich, complex gravy.
- Amazing aroma: Fills your home with a savory, welcoming scent.
- Complete one-pot meal: Hearty and balanced with protein and vegetables.
Ingredients & Tools
- 1.5 kg beef chuck roast, cut into 4-cm cubes
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 250 ml dry red wine (like a Cabernet Sauvignon or Merlot)
- 1.5 litres beef stock
- 2 bay leaves
- 1 tsp dried thyme
- 700 g carrots, peeled and cut into 2-cm thick rounds
- 3 tbsp all-purpose flour
- 2 tbsp Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley, for garnish
Tools: A large, heavy-bottomed pot or Dutch oven (this is essential for even heat distribution), wooden spoon, sharp knife, and measuring spoons/cups.
Notes: The quality of your beef stock and the cut of beef you use are the real stars here. A good, gelatinous stock will give your stew a luxurious body, while a well-marbled cut like chuck will become incredibly tender during the long cook.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 42 g |
| Fat: | 22 g |
| Carbs: | 20 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 55 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip browning the beef. This is the single most important step for building flavor. That dark, crusty fond on the bottom of the pot is pure gold. It’s where all the deep, meaty, complex notes come from, so take your time and do it in batches to avoid steaming the meat.
- Why use chuck roast? Chuck is a cut from the shoulder, which means it has a good amount of connective tissue and marbling. During the long, slow cooking process, this collagen breaks down into gelatin, resulting in meat that is fall-apart tender and a sauce that is naturally silky.
- What if I don’t drink alcohol? No problem! You can absolutely substitute the red wine with an equal amount of additional beef stock. For a bit of acidity to balance the richness, you could also add a tablespoon of red wine vinegar or balsamic vinegar along with the stock.
- Cut your vegetables uniformly. Try to cut your carrots into similarly sized pieces. This ensures they all cook at the same rate and become perfectly tender—not some mushy and others still crunchy—by the time the stew is finished.
How to Make Beef and Carrot Stew
Step 1: Pat the beef cubes completely dry with paper towels—this is crucial for getting a good sear. Season them generously on all sides with salt and pepper. Heat one tablespoon of the olive oil in your large pot over medium-high heat until it shimmers. Working in batches to avoid crowding, add the beef in a single layer and sear until a deep brown crust forms on all sides, about 3-4 minutes per side. Transfer the browned beef to a plate and set aside.
Step 2: Reduce the heat to medium and add the remaining tablespoon of oil to the pot. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. You’ll notice the onions picking up all those browned bits from the bottom of the pot—that’s flavor! Add the minced garlic and cook for another minute until fragrant.
Step 3: Push the onions and garlic to the side and add the tomato paste to the center of the pot. Let it cook for about a minute, stirring, until it darkens slightly and smells sweet. This quick cook removes any raw, tinny taste and deepens its flavor. Sprinkle the flour over the onion mixture and stir constantly for another minute to cook out the raw flour taste.
Step 4: Now, pour in the red wine to deglaze the pot. Use your wooden spoon to scrape up all the delicious browned bits from the bottom—this is where the magic happens. Let the wine bubble and reduce by about half, which will take 2-3 minutes. The liquid should look a bit thicker and glossy.
Step 5: Return the seared beef and any accumulated juices back to the pot. Pour in the beef stock and add the Worcestershire sauce, bay leaves, and dried thyme. Give everything a good stir. Bring the stew to a gentle boil, then immediately reduce the heat to low until it’s at a very gentle simmer. Cover the pot with a lid, leaving it slightly ajar.
Step 6: Let the stew simmer gently for about 1 hour and 15 minutes. You’re looking for the occasional lazy bubble breaking the surface. After this time, the beef should be starting to tenderize. Now, stir in the carrot rounds. Continue to simmer, covered with the lid ajar, for another 45 minutes to 1 hour, or until both the beef and carrots are fork-tender.
Step 7: Once everything is tender, it’s time to check the seasoning. Remove and discard the bay leaves. Taste the stew and add more salt and pepper as needed. If the gravy is a little too thin for your liking, you can let it simmer uncovered for another 10-15 minutes to reduce and thicken further. For serving, ladle the stew into deep bowls and garnish with a sprinkle of fresh parsley.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in sealed containers for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently on the stove, adding a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Crusty, buttered bread — It’s non-negotiable for sopping up every last drop of that rich, savory gravy. A baguette or a rustic sourdough works perfectly.
- Creamy mashed potatoes — The ultimate comfort food pairing. The fluffy, buttery potatoes create a wonderful base for the stew, making each bite a perfect balance of textures.
- Buttered egg noodles or polenta — For a change from potatoes, these provide a soft, neutral canvas that lets the deep flavors of the stew truly shine.
Drinks
- A glass of the red wine you cooked with — It’s a classic pairing for a reason. The fruity, tannic structure of a Cabernet or Syrah stands up beautifully to the rich, meaty flavors.
- A dark ale or stout — The malty, roasted notes in the beer mirror the caramelized flavors in the stew, creating a really harmonious match.
- Sparkling water with lemon — For a non-alcoholic option, the crisp bubbles and slight acidity help cut through the richness and cleanse the palate.
Something Sweet
- A simple apple crumble — The warm, spiced fruit and crunchy oat topping feel like a natural, cozy follow-up to the hearty stew without being too heavy.
- Dark chocolate pots de crème — A little pot of rich, silky chocolate custard provides a luxurious, elegant finish that contrasts beautifully with the rustic main course.
- Vanilla bean ice cream — Sometimes, simple is best. The cool, creamy sweetness is a perfect, refreshing end to a deeply savory meal.
Top Mistakes to Avoid
- Mistake: Crowding the pot when browning the beef. If you add too much beef at once, the temperature drops and the meat steams instead of sears. You’ll end up with grey, boiled-tasting beef and miss out on all that flavorful fond. I’ve messed this up before too, thinking I could save time—it’s not worth it!
- Mistake: Boiling the stew instead of simmering it. A rolling boil will make the beef tough and chewy, as the high heat causes the muscle fibers to contract violently. You want a gentle, lazy bubble—the kind that just barely breaks the surface—to slowly and gently break down the connective tissue.
- Mistake: Adding the carrots at the beginning. Carrots take less time to become tender than the beef. If you put them in at the start, they’ll turn to complete mush by the time the meat is ready. Adding them halfway through ensures they keep their shape and a bit of bite.
- Mistake: Underseasoning. Stews need a surprising amount of salt to make all the flavors pop. Don’t be shy! Season your beef well before searing, and always, always taste and adjust the seasoning at the end before serving.
Expert Tips
- Tip: Make it a day ahead. Stews almost always taste better the next day. The flavors have more time to meld and deepen in the fridge. Just cool it completely, store it covered, and gently reheat it on the stove the next day. You’ll be amazed at the difference.
- Tip: Use a splash of vinegar at the end. If you feel like the stew’s flavor is a little flat or one-dimensional, add a tiny splash (about a teaspoon) of red wine vinegar or balsamic vinegar right before serving. The acidity will brighten everything up and make the other flavors sing.
- Tip: Skim the fat for a cleaner sauce. After the stew has finished cooking, you can let it sit off the heat for 10 minutes. The fat will rise to the top, making it easy to skim off with a spoon. This results in a richer-tasting, less greasy gravy.
- Tip: Get creative with herbs. While thyme and bay are classic, don’t be afraid to experiment. A sprig of fresh rosemary added with the stock, or a tablespoon of chopped fresh dill stirred in at the very end, can add a wonderful new dimension.
FAQs
Can I make this stew in a slow cooker?
Absolutely! This recipe adapts beautifully to a slow cooker. Just follow the steps for browning the beef and sautéing the onions and garlic in a skillet on the stove—this step is still important for flavor. Then, transfer everything (including the deglazing liquid) to your slow cooker, add the carrots, and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The beef will be incredibly tender.
How can I thicken my stew if it’s too thin?
The easiest way is to let it simmer uncovered for an extra 15-20 minutes, which will allow some of the liquid to evaporate and naturally thicken the sauce. If you’re still not happy, you can make a “slurry”: mix one tablespoon of cornstarch with two tablespoons of cold water until smooth, then stir it into the simmering stew. Let it cook for another 2-3 minutes until thickened.
How long will leftovers keep?
Leftover stew is a fantastic asset! Once cooled, store it in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even more delicious for lunch the next day. You can also freeze it for up to 3 months. Just thaw overnight in the fridge before reheating gently on the stove.
What other vegetables can I add?
This stew is a great canvas for other root vegetables. You can add diced potatoes (waxy varieties like Yukon Gold hold their shape well), parsnips, or turnips along with the carrots. If you like peas, stir in a cup of frozen peas during the last 5 minutes of cooking for a pop of color and sweetness.
My stew tastes a bit bland. What happened?
This almost always comes down to underseasoning. Stews need generous seasoning at multiple stages. Make sure you salted the beef well before browning, and don’t forget to do a final taste test and seasoning adjustment at the very end. Also, double-check that you cooked the tomato paste and flour long enough—this builds a foundational layer of flavor that is essential.
Beef And Carrot Stew
Make the ultimate Beef and Carrot Stew with tender meat and sweet carrots in a rich gravy. This easy one-pot meal is perfect comfort food. Get the recipe now!
Ingredients
For the Ingredients
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1.5 kg beef chuck roast (cut into 4-cm cubes)
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2 tbsp olive oil
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1 large yellow onion (diced)
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4 cloves garlic (minced)
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3 tbsp tomato paste
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250 ml dry red wine (like a Cabernet Sauvignon or Merlot)
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1.5 litres beef stock
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2 bay leaves
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1 tsp dried thyme
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700 g carrots (peeled and cut into 2-cm thick rounds)
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3 tbsp all-purpose flour
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2 tbsp Worcestershire sauce
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Salt and freshly ground black pepper (to taste)
-
2 tbsp chopped fresh parsley (for garnish)
Instructions
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Pat the beef cubes completely dry with paper towels—this is crucial for getting a good sear. Season them generously on all sides with salt and pepper. Heat one tablespoon of the olive oil in your large pot over medium-high heat until it shimmers. Working in batches to avoid crowding, add the beef in a single layer and sear until a deep brown crust forms on all sides, about 3-4 minutes per side. Transfer the browned beef to a plate and set aside.01
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Reduce the heat to medium and add the remaining tablespoon of oil to the pot. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. You’ll notice the onions picking up all those browned bits from the bottom of the pot—that’s flavor! Add the minced garlic and cook for another minute until fragrant.02
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Push the onions and garlic to the side and add the tomato paste to the center of the pot. Let it cook for about a minute, stirring, until it darkens slightly and smells sweet. This quick cook removes any raw, tinny taste and deepens its flavor. Sprinkle the flour over the onion mixture and stir constantly for another minute to cook out the raw flour taste.03
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Now, pour in the red wine to deglaze the pot. Use your wooden spoon to scrape up all the delicious browned bits from the bottom—this is where the magic happens. Let the wine bubble and reduce by about half, which will take 2-3 minutes. The liquid should look a bit thicker and glossy.04
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Return the seared beef and any accumulated juices back to the pot. Pour in the beef stock and add the Worcestershire sauce, bay leaves, and dried thyme. Give everything a good stir. Bring the stew to a gentle boil, then immediately reduce the heat to low until it’s at a very gentle simmer. Cover the pot with a lid, leaving it slightly ajar.05
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Let the stew simmer gently for about 1 hour and 15 minutes. You’re looking for the occasional lazy bubble breaking the surface. After this time, the beef should be starting to tenderize. Now, stir in the carrot rounds. Continue to simmer, covered with the lid ajar, for another 45 minutes to 1 hour, or until both the beef and carrots are fork-tender.06
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Once everything is tender, it’s time to check the seasoning. Remove and discard the bay leaves. Taste the stew and add more salt and pepper as needed. If the gravy is a little too thin for your liking, you can let it simmer uncovered for another 10-15 minutes to reduce and thicken further. For serving, ladle the stew into deep bowls and garnish with a sprinkle of fresh parsley.07
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