Homemade Beef Stew with Potatoes and Carrots, One Pot
A comforting, soul-warming classic that transforms humble ingredients into a restaurant-quality meal. This rustic one-pot stew features tender, fork-tender beef chuck simmered alongside earthy carrots and potatoes in a savory, herb-infused broth. Perfect for chilly evenings, this recipe minimizes cleanup while maximizing deep, layered flavors, making it an ideal choice for family dinners and busy weeknights alike.
- Prep Time: 20
- Cook Time: 130
- Total Time: 150
- Yield: 6 servings
- Category: Dinner
- Method: Braising
- Cuisine: American
- Diet: Halal
Ingredients
2 lbs beef chuck, cut into 1.5-inch cubes
2 tbsp vegetable oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth (halal certified)
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
1 lb potatoes, peeled and cut into chunks
4 large carrots, peeled and sliced into rounds
2 tbsp all-purpose flour
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Pat the beef dry with paper towels and season generously with salt and pepper.
Heat oil in a large Dutch oven over medium-high heat and sear the beef in batches until browned on all sides; remove and set aside.
In the same pot, add onions and cook until softened, then stir in garlic and tomato paste, cooking for another minute.
Sprinkle flour over the aromatics and stir for 1 minute to cook off the raw flour taste.
Slowly pour in the beef broth while scraping up the browned bits from the bottom of the pot.
Return the beef to the pot, add thyme and rosemary, and bring to a simmer.
Reduce heat to low, cover, and braise for 90 minutes.
Add the potatoes and carrots, cover, and continue simmering for an additional 30-40 minutes until vegetables and meat are fork-tender.
Adjust seasoning if needed and garnish with fresh parsley before serving.
Notes
Ensure all beef broth used is alcohol-free and halal certified. For a thicker stew, you can mash a few of the cooked potato chunks against the side of the pot to release starch into the broth. Store leftovers in an airtight container in the refrigerator for up to 3 days.