beef stew with carrot

How to Make Hearty Beef and Carrot Stew

Beef and carrot stew is a comforting, one-pot dish perfect for chilly days. Here’s a simple yet delicious recipe to guide you.

Ingredients: 500g beef chuck (cut into 1.5-inch cubes), 4 large carrots (sliced), 1 onion (diced), 3 garlic cloves (minced), 2 tbsp tomato paste, 6 cups beef broth, 2 bay leaves, 1 tsp dried thyme, salt, and pepper to taste. For richness, add 1 tbsp olive oil or butter.

Steps:

1. Sear the Beef: Heat oil in a large pot over medium-high heat. Pat beef dry, season with salt and pepper, and sear until browned on all sides. Remove and set aside.

2. Sauté Aromatics: In the same pot, sauté onion and garlic until soft (3-4 minutes). Stir in tomato paste and cook for 1 minute.

3. Simmer: Return beef to the pot. Add broth, bay leaves, and thyme. Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours (until beef is tender).

4. Add Carrots: Stir in carrots and simmer uncovered for 30–40 minutes, until carrots are soft and the stew thickens.

5. Season and Serve: Discard bay leaves. Adjust salt and pepper. Garnish with fresh parsley and serve hot with crusty bread or rice.

Tips: For extra flavor, marinate beef overnight in red wine or Worcestershire sauce. Slow-cooker users can sear beef first, then cook on low for 6–8 hours. Enjoy this nutritious, flavorful stew that warms both body and soul!