Beef Stew with Carrots and Potatoes
This is a very large, detailed beef stew recipe designed to create a rich, hearty, deeply flavored meal with tender beef, soft potatoes, and sweet carrots. The slow cooking process allows all the ingredients to blend together into a comforting and satisfying stew.
Ingredients
2.5 kilograms beef chuck or stewing beef, cut into large cubes
4 tablespoons vegetable oil
3 large onions, finely chopped
8 cloves garlic, minced
4 tablespoons tomato paste
1/4 cup all-purpose flour
2 liters beef stock
2 cups water
4 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 teaspoons salt, or to taste
1 teaspoon black pepper
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 kilogram potatoes, peeled and cut into large chunks
800 grams carrots, peeled and sliced into thick pieces
3 celery stalks, chopped
250 grams mushrooms, sliced (optional)
1 cup frozen peas (optional)
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
Directions
Begin by preparing all ingredients before cooking. Wash, peel, and chop the vegetables. Cut the beef into evenly sized cubes so that it cooks uniformly. Pat the beef dry with paper towels because dry meat browns much better than wet meat. Proper browning creates a deeper flavor in the final stew.
Place a large heavy pot or Dutch oven over medium-high heat. Add the vegetable oil and allow it to become hot. Add a portion of the beef cubes without overcrowding the pot. Brown the meat on all sides until a deep golden-brown crust develops. This process may take 6 to 8 minutes for each batch. Remove the browned beef and place it on a plate. Continue until all beef is browned. Do not rush this step because the browned bits left on the bottom of the pot contribute significant flavor to the stew.
Reduce the heat to medium. Add the chopped onions to the same pot. Cook them slowly for about 8 to 10 minutes, stirring occasionally, until they become soft, translucent, and lightly golden. Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly and develop a richer flavor.
Sprinkle the flour over the onion mixture and stir continuously for about 2 minutes. The flour will help thicken the stew as it cooks. Slowly pour in a small amount of the beef stock while stirring to prevent lumps from forming. Continue adding the remaining stock and water gradually until a smooth liquid base is formed.
Return the browned beef and any accumulated juices back to the pot. Add the Worcestershire sauce, soy sauce, salt, black pepper, paprika, thyme, rosemary, and bay leaves. Stir everything thoroughly.
Bring the mixture to a gentle boil. Once it begins boiling, reduce the heat to low. Cover the pot with a lid and allow the stew to simmer gently for about 1 hour and 30 minutes. Stir occasionally to prevent sticking and to ensure even cooking.
After the initial cooking period, add the carrots, celery, and potatoes. Stir well so the vegetables are submerged in the liquid. Cover again and continue cooking for another 1 hour to 1 hour and 30 minutes, or until the beef is fork-tender and the vegetables are soft.
If using mushrooms, add them during the last 45 minutes of cooking. If using peas, add them during the final 10 minutes. Taste the stew and adjust the seasoning as needed. Add additional salt and pepper if desired.
As the stew cooks, the liquid should gradually thicken. If it becomes too thick, add a little more stock or water. If it is too thin, uncover the pot during the last 20 to 30 minutes of cooking so some liquid can evaporate naturally.
Once the beef becomes extremely tender and easily breaks apart with a fork, remove the bay leaves. Stir in the fresh parsley and fresh thyme. Allow the stew to rest for 10 minutes before serving. Resting helps the flavors settle and blend together.
Serve the beef stew hot in deep bowls. Each serving should contain generous portions of beef, carrots, potatoes, and rich broth. The stew pairs well with crusty bread, dinner rolls, buttered rice, mashed potatoes, or fresh salad.
For even better flavor, prepare the stew one day in advance. After cooling, refrigerate overnight. The next day, gently reheat over low heat. Many cooks find that beef stew tastes richer and more developed after resting overnight because the flavors continue to blend together.
Storage Instructions
Allow the stew to cool completely before storing. Transfer it to airtight containers and refrigerate for up to 4 days. For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat slowly on the stovetop, adding a little water or stock if needed.
Yield
Approximately 10 to 12 large servings.
Preparation Time
45 minutes.
Cooking Time
3 to 4 hours.
Total Time
Approximately 4 to 5 hours.
The result is a deeply flavorful beef stew with melt-in-your-mouth beef, tender potatoes, sweet carrots, and a rich savory broth that becomes thicker and more delicious as it slowly cooks.
