Print

Cozy Poor Mans Beef Stew with Potatoes and Carrots

poor mans beef stew - featured image
Print Recipe

A budget-friendly, hearty beef stew made with tender chuck, potatoes, and carrots in a rich, savory broth. This comforting one-pot meal stretches a pound of beef to feed a family, delivering deep flavor without expensive ingredients.

Ingredients

Scale
  • 1 pound beef chuck or stew meat, cut into 1-inch cubes
  • 2 medium yellow onions, diced
  • 4 cloves garlic, minced
  • 4 medium carrots, peeled and sliced into 1/2-inch rounds
  • 3 medium russet potatoes, peeled and cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 4 cups beef broth (low-sodium recommended)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil (canola, avocado, or grapeseed)
  • 2 tablespoons unsalted butter
  • 1 cup frozen peas (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prep all ingredients: cut beef into 1-inch cubes, dice onions, mince garlic, peel and slice carrots, peel and cube potatoes.
  2. Place beef cubes in a large bowl. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 1/4 cup flour and toss until beef is lightly coated. Shake off excess flour.
  3. Heat 1 tablespoon vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add half the beef in a single layer; cook undisturbed 3-4 minutes until deep golden brown. Flip and brown other side 2-3 minutes. Transfer to a plate. Repeat with remaining oil and beef. Do not clean pot.
  4. Reduce heat to medium. Add 2 tablespoons butter to pot. Once melted, add diced onions. Cook 5-6 minutes, stirring occasionally, until soft and translucent, scraping up browned bits. Add minced garlic and cook 1 minute until fragrant.
  5. Stir in 2 tablespoons tomato paste and cook 2 minutes. Add dried thyme and stir.
  6. Pour in about 1/2 cup beef broth and scrape up all browned bits from bottom of pot. Let bubble 1-2 minutes until slightly reduced.
  7. Return browned beef and any accumulated juices to pot. Add remaining 3 1/2 cups beef broth, Worcestershire sauce, and bay leaves. Stir gently.
  8. Increase heat to high and bring to a gentle boil. Reduce heat to low so liquid is barely simmering (small bubbles breaking surface). Cover pot with lid slightly ajar.
  9. Simmer for 45 minutes, stirring occasionally.
  10. After 45 minutes, add sliced carrots and cubed potatoes. Stir gently. Replace lid slightly ajar and continue simmering 30-40 minutes until vegetables are fork-tender and beef is melt-in-your-mouth tender.
  11. If using frozen peas, stir them in during the last 5 minutes of cooking.
  12. Remove bay leaves and discard. Taste and adjust salt and pepper as needed. If stew is too thick, stir in a splash of broth or water. If too thin, simmer uncovered 5-10 minutes to reduce.
  13. Turn off heat and let stew rest 10 minutes before serving. Ladle into bowls and garnish with fresh chopped parsley.

Notes

Do not skip browning the beef—it builds deep flavor. Pat beef dry before seasoning for better browning. Use low-sodium broth to control salt. Cut vegetables into uniform sizes for even cooking. Stir only every 15-20 minutes to avoid breaking up ingredients. Stew tastes even better the next day; if making ahead, add potatoes just before serving to prevent mushiness. To thicken naturally, mash a few cooked potato cubes against the pot and stir in.

Nutrition

Keywords: poor man's beef stew, beef stew with potatoes and carrots, budget beef stew, easy beef stew, hearty stew, comfort food, one-pot meal

Find it online: https://spoonmira.com/cozy-poor-mans-beef-stew-with-potatoes-and-carrots/