This beef stew is full of flavor, comforting, and perfect when cooking for a crowd. You can also freeze any leftovers!

Beef stew with tender beef chunks, carrots, and potatoes served over creamy mashed potatoes, topped with rich brown gravy and garnished with chopped parsley.

If you’re looking for one of those meals that feel like a hug, beef stew over mashed potatoes is definitely one of our top picks!

I love to serve this beef stew over mashed potatoes, but you can also serve over rice, pasta, or even enjoy it on it’s own.

Beef Stew Ingredients

Meat – Preferred meat is chuck roast, but you can also use beef stew meat precut is great in a pinch, brisket, short ribs, top round, or even bottom round. We’ve also make it with London broil. Keep in mind that leaner cuts of meat may turn out a bit drier and won’t fall apart as much as a well-marbled piece of meat
Flour – Using flour on the meat adds flavor and helps create a nice crust. It will also help thicken the liquid as it cooks turning it into a delicious rich gravy. We’ll also thicken it with more flour.
Seasonings – Flavor, flavor, flavor. We add Kosher salt, black pepper, granulated garlic, granulated onion, thyme and bay leaf to build flavor.
Veggies – The usual onions, potatoes, and carrots work well in a stew. You can even add other veggies like celery, parsnips, sweet potatoes, or peas.
Liquid – You’ll need broth or water with bouillon, balsamic vinegar or red wine and this will help make a great stew gravy.
Tomato – To add more flavor we use ketchup or tomato paste, you can use either or.

Rustic beef stew showcasing beef, carrots, and potatoes in rich brown gravy over mashed potatoes, garnished with fresh green parsley on a white plate.

Recipe tips and notes:

You can swap out the chuck roast for things like brisket, bottom round, top round, or even London Broil.
This recipe is freezer friendly, but we do not recommend freezing the potatoes. You can omit the potatoes and double the carrots prepping ahead for freezing.
Add frozen peas towards the end to keep them bright green and vibrant, about 5-10 minutes frozen peas need.
To save time you can find precut stew meat, baby carrots, baby potatoes, and chopped onions, this will make prep even easier.

Beef Stew with Potatoes and Carrots

Author: Courtney

This beef stew is full of flavor, comforting, and perfect when cooking for a crowd. You can also freeze any leftovers!

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Course: Main Course

Cuisine: American

Keyword: beef stew, beef stew recipe

Prep Time: 20

Cook Time: 2

Total Time: 2 20

Servings: servings

Calories: 383kcal

Ingredients

2 1/2 pounds beef chuck roast cut into 1 1/2 inch cubes
3/4 cup all-purpose flour divided
2 teaspoons Kosher salt
1 teaspoon black pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
3 tablespoons avocado oil or more if needed
1 large yellow onion cut into chunks
4 cloves garlic minced
1/3 cup balsamic vinegar or red wine
3 tablespoons ketchup or use tomato paste for less sugar if desired – 1 1/2 tablespoons
3 cups beef broth
1 cup water
1 bay leaf
½ teaspoon dried thyme
4 carrots cut into chunks
1 large potato or new potatoes (baby potatoes)
parsley or thyme for garnish

Instructions

In a shallow dish, combine 1/2 cup all-purpose flour, salt, pepper, granulated garlic, and granulated onion.
3/4 cup all-purpose flour, 2 teaspoons Kosher salt, 1 teaspoon black pepper, 1 teaspoon granulated garlic, 1 teaspoon granulated onion
Pat the beef dry with paper towels and cut into 1 1/2 inch cubes. Dredge the meat in the flour mixture to coat evenly.
2 1/2 pounds beef chuck roast
Heat a Dutch oven over medium-high heat and add one tablespoon of olive oil. Once hot, add the meat in batches to avoid overcrowding, browning for 2-3 minutes per side. Transfer the browned meat to a dish and repeat with the remaining batches, adding more olive oil as needed.
3 tablespoons avocado oil
In the same Dutch oven, add the chopped onion and cook for 2-3 minutes until slightly softened. Add the minced garlic and cook for an additional minute.
1 large yellow, 4 cloves garlic
Deglaze the pan with balsamic vinegar or red wine, ensuring to scrape up any browned bits from the bottom of the pan.
1/3 cup balsamic vinegar
Sprinkle in the remaining 1/4 cup flour and stir until well combined and the flour is fully absorbed.
Stir in the ketchup (or tomato paste) followed by the beef broth, water, bay leaf, dried thyme, carrots, and baby yellow potatoes. Mix well to combine all the ingredients.
3 tablespoons ketchup, 3 cups beef broth, 1 cup water, 1 bay leaf, ½ teaspoon dried thyme, 4 carrots, 1 large potato
Bring the stew to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 2 hours, or until the vegetables are fully cooked and the meat is tender.
Remove and discard the bay leaf before serving.
Garnish with fresh chopped parsley or thyme to add a pop of color.
parsley or thyme for garnish

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Notes

Ensure all ingredients are prepped before beginning to cook for a smoother cooking process.
Adjust the thickness of the stew by adding more water or broth if needed, depending on your preference.
Serve hot, ideal with crusty bread or over a bed of rice.

Nutrition

The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.

nutrition disclaimer

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