Hearty Beef Stew with Carrots and Scallions

My Cozy Kitchen Stew

Let’s talk about an easy beef stew. This is my simple beef stew for busy days. You just need one big pot. I love that. It means less washing up later.

This is a no browning beef stew. You just cook the meat until it’s not pink. Some folks think you must brown it first. I don’t always have time for that. This way still makes a hearty beef stew full of flavor. What’s your favorite “shortcut” when you cook?

The Secret is in the Beef

For the best beef stew, you need good beef chuck stew meat. Chuck has nice fat running through it. That fat melts and makes the broth rich. It’s the key to a tender bite.

I learned this from my mother. She always said, “Cheap meat makes a cheap stew.” She was right. Using the right cut matters. It turns a simple recipe into something special. That’s a lesson for more than just cooking.

A Pot Full of Goodness

Now, we add the vegetables. Carrots, onions, celery, and parsnips go in. Doesn’t that smell amazing? The parsnip is my little secret. It adds a sweet, earthy note.

*Fun fact: Parsnips look like white carrots. They taste sweeter after a frost!* Then you stir in a little flour. This helps thicken everything later. It’s the start of that cozy gravy we all love.

The Magic Simmer

Here’s how to make beef stew magic happen. Add your broth and let it bubble softly. The balsamic vinegar is my trick. Just a tablespoon! It makes the flavor deep and bright.

You let it simmer for about an hour. The wait is the hardest part. I use that time to set the table. Or just sit and enjoy the smell. Do you prefer stews that cook all day or quick ones like this?

Finishing Touches

After an hour, add the potatoes. Let them cook until they’re soft. The beef will be so tender by then. Finally, a big handful of fresh parsley.

That green sprinkle makes it pretty. It adds a fresh taste too. This one pot beef stew is ready. It feeds a crowd or gives you lunches for days. Leftovers taste even better, I think. What will you serve with your stew? Crusty bread is my go-to.

Ingredients:

Instructions

Step 1: First, season your beef chuck stew meat with salt. Heat oil in your big pot. Add all the meat at once. Cook it until it’s not pink anymore. I love how the kitchen starts to smell like dinner. (Tip: Don’t crowd the pan, do it in batches if your pot is small.)

Step 2: Now, add your chopped celery, onion, carrots, and parsnips. Give them a good stir. Cook until they get a little soft. This is the base of your hearty beef stew. Sprinkle in the thyme and flour. What’s your favorite stew vegetable? Share below!

Step 3: Pour in the beef broth and water. Add the vinegar and Worcestershire sauce too. Bring it all to a gentle boil. Then, let it simmer with the lid partly on. This simple beef stew will bubble happily for about an hour.

Step 4: Time for the potatoes! Stir them into your one pot beef stew. Let everything cook together until tender. The beef will be so soft. Finally, taste it and add a sprinkle of fresh parsley. Doesn’t that look comforting?

Creative Twists

Serving & Pairing Ideas

This best beef stew is a meal by itself. I love it with a thick slice of crusty bread for dipping. A simple green salad on the side is nice for something fresh. You could also spoon it over a fluffy mound of mashed potatoes. That makes it extra cozy for a chilly night. Which would you choose tonight?

Making Your Stew Last

This easy beef stew makes a big, happy pot. You will have leftovers. Let the stew cool completely first. Then, pop it in the fridge. It will be good for five days. I love batch cooking this on a Sunday. It gives me cozy meals all week long.

You can also freeze it for later. Use a sturdy container. Leave some space at the top. The stew will expand as it freezes. I remember my first time freezing stew. I used a glass jar. It cracked in the freezer! Now I use plastic containers.

Reheating is simple. Warm it on the stove over low heat. Add a splash of broth if it’s too thick. This batch cooking matters. It saves you time and money on busy nights. A ready meal feels like a warm hug. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Stew Problems

Even the best beef stew recipe can have little issues. Do not worry. The fixes are easy. First, if your stew is too thin, let it simmer uncovered. The extra liquid will cook off. This improves the flavor by making it richer.

Second, if the meat is tough, it needs more time. Just keep cooking it on low. I once served stew too early. The beef was chewy! Patience makes the beef chuck stew meat tender. This matters for your confidence. You learn that you can fix things.

Third, if it tastes bland, season at the end. Add more salt and pepper slowly. Taste as you go. A splash of vinegar can also wake up the flavors. Which of these problems have you run into before?

Your Quick Questions, Answered

What is the best cut of beef for a hearty stew?

Beef chuck is the best choice. It comes from the shoulder. This cut has lots of marbling. That means it has fat running through it. The fat melts during long, slow cooking. This makes the meat incredibly tender and flavorful. It turns a simple beef stew into the best beef stew. Always choose chuck for your one pot beef stew.

How do you keep beef tender in a slow cooker stew?

The key is low and slow heat. Do not cook it on high. Use the low setting for 7-8 hours. This gentle heat breaks down the tough fibers. It makes the beef chuck stew meat fall-apart tender. Also, do not stir it too much. Let it do its thing. This is how to make beef stew that melts in your mouth.

Can you make beef stew without red wine?

Yes, you absolutely can. This easy beef stew recipe uses balsamic vinegar and Worcestershire sauce. They add a deep, rich flavor instead of wine. You could also use a bit more beef broth. The goal is that savory, “umami” taste. You do not need wine for a delicious, hearty beef stew. It is still a wonderful beef stew without browning worries too.

What vegetables go well with beef stew besides carrots?

This recipe uses parsnips and celery. They are great. Other good choices are mushrooms and peas. Add mushrooms with the other veggies. Stir in frozen peas at the very end. Turnips or sweet potatoes are nice for a change. They add different flavors and textures. A fun fact: parsnips look like white carrots but taste sweeter.

How do you thicken beef stew without flour?

Mash some of the cooked potatoes against the pot’s side. Stir them back in. This will thicken the broth nicely. You can also mix a tablespoon of cornstarch with cold water. Stir this slurry into the simmering stew. Let it cook for a few minutes. Both methods work well for a no browning beef stew or any other kind.

Can you freeze beef stew with potatoes and carrots?

You can, but the potatoes may become a bit grainy. They are still safe to eat. For best texture, you can slightly undercook the potatoes before freezing. Or, make your stew without potatoes. Add fresh cooked potatoes when you reheat it. The carrots freeze just fine. Which tip will you try first?

From My Kitchen to Yours

I hope you love this simple beef stew. It is a recipe for comfort. It fills your home with the best smell. Cooking should be joyful, not stressful. This one pot meal is made for sharing. I would love to hear about your cooking adventure.

Tell me how it turned out for you. Did your family ask for seconds? Have you tried this recipe? Please leave a comment below with your story. Your notes make my day. Thank you for cooking with me today.

Happy cooking!

—Elena Rutherford

Hearty Beef Stew with Carrots and Scallions

Author: Elena Rutherford Cooking Method:Stovetop Cuisine:American Courses:Main

Difficulty:BeginnerPrep time: 20 minutesCook time: 1 minuteRest time: Total time: 2 minutesServings:6 to 8 servingsCalories:518 kcal Best Season:Summer

Description

A classic and easy beef stew packed with tender beef, carrots, potatoes, and parsnips for a comforting and hearty meal.

Ingredients

• 3 pounds well-marbled beef chuck stew meat, cut into 1-inch pieces
• 1 tablespoon plus 1 teaspoon kosher salt, divided, plus more to taste
• 3 tablespoons olive oil
• 5 ribs celery, cut into 1-inch pieces (about 2 cups)
• 1 medium onion, chopped (about 1 cup)
• 4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups)
• 2 medium parsnips, peeled and cut into 1-inch pieces (about 1 cup)
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon finely chopped fresh thyme leaves
• 1 tablespoon all-purpose flour
• 4 cups beef broth
• 2 cups water
• 1 tablespoon balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces (about 3 cups)
• 1/4 cup chopped fresh parsley leaves

Instructions

1. Cook the beef: In a large bowl, season the beef pieces with 1 tablespoon of the salt. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over high heat. Add the beef all at once and cook, stirring occasionally, until the meat is no longer pink and some liquid has accumulated at the bottom of the pot, about 10 minutes.
2. Add the vegetables: Add the celery, onion, carrots, and parsnips. Reduce heat to medium-high. Season with remaining teaspoon of salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until most of the liquid has evaporated and vegetables are slightly softened, about 10 minutes more. Add the thyme and flour, stir, and cook until raw flour is no longer visible, about 30 seconds.
3. Add the broth and simmer: Add the beef broth, water, balsamic vinegar, and Worcestershire sauce. Bring mixture to a boil, then reduce heat to medium-low and cook, partially covered and stirring every 20 minutes or so, until stew has darkened and thickened slightly, about 1 hour.
4. Add the potatoes and finish: Add potatoes to the stew, stir well, and continue to simmer until the potatoes and beef are tender, about 30 minutes. Season to taste, transfer to serving bowls, sprinkle with parsley, and serve. Refrigerate leftovers, tightly covered, for up to 5 days.

Notes

For a thicker stew, you can mix an additional tablespoon of flour with a few tablespoons of the hot broth to create a slurry, then stir it back into the pot during the last 15 minutes of cooking.

Keywords:Beef Stew, Comfort Food, Easy Dinner, Hearty