Here’s a low-and-slow beef stew with melt-in-your-mouth potatoes and tender carrots — rich, thick, and comforting 🥩🥕🍲
🥩 Classic Low & Slow Beef Stew
Ingredients (6 servings)
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2½ lbs beef chuck, cut into 1½-inch cubes
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2–3 tbsp flour
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Salt & black pepper
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2 tbsp olive oil
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1 large onion, chopped
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3 cloves garlic, minced
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3 cups beef broth
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1 cup water (or more as needed)
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2 tbsp tomato paste
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1 tsp dried thyme
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1 bay leaf
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4 medium Yukon gold potatoes, peeled & chunked
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4 carrots, thick-sliced
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2 celery stalks, chopped (optional)
Instructions
1️⃣ Season & Brown
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Pat beef dry. Toss with flour, salt, and pepper.
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Heat oil in a heavy pot or Dutch oven over medium-high.
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Brown beef in batches (don’t crowd). Remove and set aside.
2️⃣ Build Flavor
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Lower heat to medium.
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Add onion and celery; cook 4–5 minutes.
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Stir in garlic and tomato paste; cook 1 minute.
3️⃣ Slow Simmer
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Return beef to pot.
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Add broth, water, thyme, and bay leaf.
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Bring just to a gentle simmer.
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Cover and cook on low heat 1½–2 hours, stirring occasionally.
4️⃣ Add Vegetables
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Add potatoes and carrots.
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Continue simmering uncovered or partially covered for 45–60 minutes until vegetables are soft and beef is fork-tender.
5️⃣ Finish
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Remove bay leaf.
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Adjust salt and pepper.
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If thicker stew is desired, simmer uncovered 10–15 more minutes.
💡 Tips for Soft Potatoes & Carrots
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Cut vegetables into larger chunks so they soften slowly without falling apart.
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Keep heat low — just a gentle bubble.
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Yukon gold potatoes hold texture but still get creamy inside.
Slow Cooker Option
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Brown beef first.
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Add everything except potatoes and carrots.
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Cook Low 8 hours or High 4–5 hours.
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Add vegetables in the last 2–3 hours so they stay tender but not mushy.
If you’d like, I can also give you a thicker gravy-style version, a red wine upgrade, or an old-fashioned country-style recipe.