This Beef Potato and Carrot Stew is the ultimate comfort food for a cozy day! It's a classic for good reason...it's delicious with a rich flavor and a complete meal in one pot full of seasonal ingredients & nutrition. And as a bonus, it smells amazing while it simmers!
As a dietitian, I love creating healthy soups and stews from classics like chicken noodle soup to unique flavors like 3 bean pumpkin chili.
When I decided to make a slightly healthier traditional beef stew recipe, I was a little intimidated! But I am so happy with how it turned out and when I invited 2 of my best friends over to taste test it for me, they said it was the best stew they've ever had! 🥹❤️ We hope you enjoy it as much as we do!
This hearty beef stew is made with tender beef, root vegetables, and fresh herbs. It's a great recipe & delicious meal the whole family will love made in one large pot on the stove top. I make it with more veggies than a typical stew and the result is more nutrition and more flavor!
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Key Ingredient Notes and Substitutions
This beef, potato, and carrot stew is made using simple ingredients. Below are some notes. Check the recipe card at the bottom for measurements.
- Beef - When it comes to what cut of beef to use, I suggest beef chuck roast, specifically boneless beef chuck for this recipe. It has a high collagen content since it's from the shoulder of the cow which breaks down when cooked in liquid like in this classic beef stew recipe. The result is tender meat that almost melts in your mouth. You can also find meat labeled "beef stew meat" at the grocery store which is typically a combination of different cuts. Beef is a source of protein and also contains other important nutrients including iron and zinc. Trim some of the fat to cut down on saturated fats and calories.
- Carrots, Celery & Yukon Gold Potatoes - a classic trio of vegetables for beef stew! I suggest using whole large carrots and slicing them rather than using baby carrots. Baby carrots lack the natural sweetness of larger carrots. Celery adds a slightly earthy flavor. It also adds fiber, and vitamins C and K to this chicken soup. And yukon gold potatoes add a source of carbohydrate and make the soup creamy.
- Yellow Onion & Garlic - aromatics to add flavor.
- All Purpose Flour - just a small amount for the browned beef at the start of the recipe.
- Tomato Paste - adding tomato paste to stew provides some acidity to balance out the richness and also adds extra flavor and even a little sweetness.
- Beef Broth - or beef stock. Beef broth is a savory broth and I don't suggest substituting it with any other for this recipe. If you are watching your sodium or sensitive to salt, use a low sodium beef broth to better control the saltiness.
- Red Wine - dry red wine adds a deep flavor and is used to deglaze the pan. I use Cabernet Sauvignon. You don't need much red wine for this recipe so you can even use what's left in a bottle you've already opened.
- Worcestershire sauce - to add umami flavor to the meat.
- Extra-Virgin Olive Oil - this is used to brown the meat at the start of the recipe.
- Bay Leaves Rosemary & Thyme - fresh herbs that add tons of cozy flavor.
- Kosher Salt & Black Pepper - to season the beef.
- Frozen Peas (optional) - this is optional, but I like adding peas for plant protein & fiber.
How to Make Beef, Potato, and Carrot Stew
Below are the step-by-step instructions for how to make beef stew with visuals that I hope are helpful. Check the recipe card at the bottom for the full recipe.
- Step 1 - Trim some of the fat off the beef and cut it into 1-inch chunks and add it to a medium bowl with kosher salt, pepper, Worcestershire sauce, and flour. Toss until the meat is coated.
- Step 2 - Heat a large dutch oven or heavy soup pot over medium heat to medium-high heat. Add 2 tablespoon of the olive oil. In 2-3 batches, brown the beef, about 2-3 minutes each side. Remove from the pot and set it aside.
- Step 3 - Add the remaining tablespoon of the olive oil, onions, and celery to the pot. Cook about 4 minutes, stirring occasionally with a wooden spoon. Add the garlic and heat for about 30 seconds until fragrant. Add the tomato paste and stir it in to the mixture for about 1 minute. Add the red wine and scrape up the brown bits from the bottom of the pan with the liquid then add the beef broth. Bring it to a boil (it will only take a couple of minutes).
- Step 4 - Add the beef back into the pot. Add the bay leaves, thyme, and rosemary. Lower heat to low heat and cover. Simmer 45 minutes.
Step 5 - Add the carrots and potatoes. Remove the rosemary. Cover and cook another 45 minutes until the meat is tender and potatoes are fork tender.
Step 6 (optional) - Add the frozen peas and simmer another 5 minutes.
Hint: Be careful when you're browning the beef not to burn yourself from the hot oil.
Dietitian Tip
Trim some of the extra fat from the meat before browning it!
Variations
The best part about this beef stew is you can customize it to your taste! Below are some ideas:
- Spicy - add cayenne pepper or red pepper flakes for a spicy flavor.
- Smoky - add smoked paprika or chipotle peppers to add a smoky flavor.
- Deluxe - add mushrooms for even more umami flavor.
Equipment
You will need a Dutch oven or heavy bottomed pan for this recipe. Here's the one I have!
Storage for Beef, Potato, and Carrot Stew
- Refrigerator - let the soup cool before storing. Store leftover soup in an airtight container in the fridge for up to 3-4 days.
- Freezer - if you don't want to eat it the next day or two, store leftovers in freezer-safe containers or freezer-safe bags in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- Reheat on the stovetop over medium heat or in the microwave. You may need to add a bit more broth before reheating.
Expert Tips
- Chop the vegetables into relatively evenly sized pieces.
- Be sure to brown your meat in a single layer and don't overcrowd it. You may need to do 2-3 batches.
- It's normal for browning to occur on the bottom of your pan! That's ok and it will add to the flavor of the dish. Scrape up the brown bits after adding the wine to the pan to make the most of the flavor.
- Use a sturdy potato like a yukon gold or baby red potatoes! Russet potatoes won't work because they will get mushy.
- I suggest using a yellow onion for the best flavor.
- Use a dry red wine like a cabernet sauvignon.
FAQ
While healthy means something different to everyone, this is a nutrient-rich recipe. The beef provides protein and other important nutrients like iron, zinc, and B vitamins. The vegetables provide additional nutrients like fiber, potassium vitamin C, and antioxidants.
I strongly recommend using yukon gold potatoes. Whatever you do, don't use russet potatoes. They will get mushy!
Add 1-2 tablespoon of balsamic vinegar as a replacement for the red wine. It will add the tanginess and help tenderize the meat.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Beef, Potato, and Carrot Stew:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Homemade Beef Stew with Potatoes and Carrots, One Pot
Equipment
- 1 dutch oven or heavy bottomed pot
Ingredients
- 1.5 lb beef chuck roast, trimmed (or beef stew meat)
- 1.5 teaspoon coarse kosher salt
- 1 teaspoon black pepper
- 2 tablespoon Worcestershire sauce
- 2 tablespoon flour
- 3 tablespoon extra virgin olive oil
- 4 cloves garlic, minced
- 1 small yellow onion, diced
- 4 cups beef broth
- 1 cup red wine (I use Cabernet Sauvignon)
- 1 lb yukon gold potatoes
- 4 large carrots
- 4 celery ribs
- 2 tablespoon tomato paste
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- ¾ cup frozen peas (optional)
Instructions
- Trim some of the fat off the beef and cut it into 1-inch chunks. Add it to a medium bowl with kosher salt, pepper, Worcestershire sauce, and flour. Toss until the meat is coated.
- Heat a large dutch oven or heavy soup pot over medium heat to medium-high heat. Add 2 tablespoon of the olive oil. In 2-3 batches, brown the beef, about 2-3 minutes each side. Remove from the pot and set it aside.
- Add the remaining tablespoon of the olive oil, onions, and celery to the pot. Cook about 4 minutes, stirring occasionally with a wooden spoon. Add the garlic and heat for about 30 seconds until fragrant. Add the tomato paste and stir it in to the mixture for about 1 minute. Add the red wine and scrape up the brown bits from the bottom of the pan with the liquid then add the beef broth. Bring it to a boil.
- Add the beef back into the pot. Add the bay leaves, thyme, and rosemary. Lower heat to low heat and cover. Simmer 45 minutes.
- Add the carrots and potatoes. Remove the rosemary. Cover and cook another 45 minutes until the meat is tender and potatoes are fork tender.
- Add the frozen peas and simmer another 5 minutes. Remove from heat and remove the bay leaves before serving.
- Hint: Be careful when you're browning the beef not to burn yourself from the hot oil.
Notes
- Chop the vegetables into relatively evenly sized pieces.
- Be sure to brown your meat in a single layer and don't overcrowd it. You may need to do 2-3 batches.
- It's normal for browning to occur on the bottom of your pan! That's ok and it will add to the flavor of the dish.
- Scrape up the brown bits after adding the wine to the pan to make the most of the flavor.
- Use a sturdy potato like a yukon gold or baby red potatoes! Russet potatoes won't work because they will get mushy.
- I suggest using a yellow onion for the best flavor.
- Use a dry red wine like a cabernet savignon.
- Refrigerator - let the soup cool before storing. Store leftover soup in an airtight container in the fridge for up to 3-4 days.
- Freezer - if you don't want to eat it the next day or two, store leftovers in freezer-safe containers or freezer-safe bags in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- Reheat on the stovetop over medium heat or in the microwave. You may need to add a bit more broth before reheating.
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