Stew Beef w/ Carrots & Potatoes

Okay, so you've seen my 'Worth It' post, and trust me, this Stew Beef with Carrots & Potatoes truly is! If you're looking for an incredibly comforting and satisfying meal, you absolutely have to try making it. It's one of those dishes that just warms your soul, especially on a chilly evening. I promise, once you get a whiff of it simmering, you'll be saying 'Yum Yum!!! Get You Some!' Making delicious beef stew with potatoes and carrots doesn't have to be complicated, and I've found a way that makes it super easy for a weeknight dinner, but tastes like you slaved over it all day. Here’s how I do it when I'm craving that ultimate comfort food: What you'll need: 1.5-2 lbs stew beef (or beef tips, they work great too!) 2-3 tablespoons olive oil 1 large onion, chopped 2-3 cloves garlic, minced 4 large carrots, peeled and cut into 1-inch chunks 4-5 medium potatoes (like Yukon Gold or red potatoes), peeled and chopped into 1-inch cubes 1 (14.5 oz) can diced tomatoes, undrained 4 cups beef broth (low sodium is my preference) 1/2 cup dry red wine (optional, but adds amazing depth!) 2 tablespoons tomato paste 1 teaspoon dried thyme 1 bay leaf Salt and freshly ground black pepper to taste Fresh parsley, chopped, for garnish Let's get cooking! Sear the beef: Pat your stew beef (or beef tips) dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides. Don't overcrowd the pot – searing creates a wonderful crust and locks in flavor! Remove the seared beef and set aside. Sauté aromatics: Reduce heat to medium. Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Build the flavor: Stir in the tomato paste and cook for 1-2 minutes, stirring constantly. If using, pour in the red wine and scrape up any browned bits from the bottom of the pot – this is called deglazing and adds so much richness! Let it simmer for a couple of minutes until slightly reduced. Combine and simmer: Return the seared beef to the pot. Add the beef broth, diced tomatoes, dried thyme, and bay leaf. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 1.5 to 2 hours, or until the beef is fork-tender. The longer it simmers, the more melt-in-your-mouth the beef will be! Add veggies: After the beef is tender, stir in the carrots and potatoes. Bring back to a simmer, cover, and continue to cook for another 20-30 minutes, or until the vegetables are tender. I like my potatoes soft but not mushy! Season and serve: Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley for a pop of color and freshness. What pairs well with beef stew? This hearty beef stew with carrots and potatoes is definitely a meal in itself, but it's absolutely fantastic with a crusty loaf of bread or some warm rolls to sop up all that delicious, rich gravy. A simple green salad with a light vinaigrette dressing also provides a nice balance to the richness of the stew. For drinks, a robust red wine (like the one you might have used in the stew!) or even a dark ale would be a perfect complement. Pro Tip: If you want to experiment, try adding some sliced mushrooms along with the carrots and potatoes, or even other root vegetables like parsnips or celery root for an extra layer of flavor and texture. This recipe using stew meat is incredibly versatile! This Stew Beef W/Carrots & Potatoes recipe is truly a winner in my book. Give it a whirl and let me know what you think! Enjoy your delicious, homemade comfort food!