Slow-Cooked Beef and Carrot Stew with Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 40 minutes

Quick Ingredients

• 2 1/2 lb (1.13 kg) beef chuck, cut into 1 1/2-inch pieces
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 1/3 cup (43 g) all-purpose flour
• 2 tbsp neutral oil (avocado, canola, or grapeseed)
• 2 tbsp unsalted butter
• 2 large yellow onions, chopped (about 3 cups / 450 g)
• 2 lb (907 g) carrots, peeled and cut into 1-inch pieces, divided
• 6 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup (240 ml) dry red wine (or extra broth)
• 4 cups (960 ml) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 6 fresh thyme sprigs (or 2 tsp dried thyme)
• 1 fresh rosemary sprig (or 1/2 tsp dried rosemary)
• 1 tsp balsamic vinegar (optional, for balance)

Do This

• 1) Heat oven to 325°F (163°C). Pat beef dry; toss with salt, pepper, and flour.
• 2) Brown beef in oil in a Dutch oven; transfer out.
• 3) Sauté onions and half the carrots in butter; add garlic and tomato paste.
• 4) Deglaze with wine; simmer 2 minutes. Add broth, Worcestershire, herbs, and beef.
• 5) Cover and bake 2 hours, stirring once.
• 6) Add remaining carrots; bake 45–60 minutes more until beef is fork-tender.
• 7) Remove herbs; adjust salt/pepper, add balsamic (optional), and serve hot.

---

Why You’ll Love This Recipe

• Deep, cozy flavor without extra sugar: carrots and onions turn naturally sweet as they braise.
• Fork-tender beef: slow oven braising melts tough chuck into rich, succulent bites.
• Simple ingredients, big payoff: classic pantry staples build a stew that tastes like it cooked all day (because it did).
• Even better the next day: the flavors settle and deepen overnight.

Grocery List

• Produce: yellow onions (2), carrots (2 lb), garlic (1 head), fresh thyme (optional), fresh rosemary (optional)
• Dairy: unsalted butter
• Pantry: beef chuck, all-purpose flour, neutral oil, tomato paste, dry red wine (optional), low-sodium beef broth, Worcestershire sauce, bay leaves, kosher salt, black pepper, balsamic vinegar (optional)

Full Ingredients

Beef and seasoning

• 2 1/2 lb (1.13 kg) beef chuck roast, cut into 1 1/2-inch (4 cm) pieces
• 2 tsp kosher salt (plus more to taste)
• 1 tsp freshly ground black pepper
• 1/3 cup (43 g) all-purpose flour

Stew base

• 2 tbsp neutral oil (avocado, canola, or grapeseed)
• 2 tbsp unsalted butter
• 2 large yellow onions, chopped (about 3 cups / 450 g)
• 2 lb (907 g) carrots, peeled and cut into 1-inch (2.5 cm) pieces, divided (1 lb early, 1 lb later)
• 6 garlic cloves, minced
• 2 tbsp tomato paste

Liquids and aromatics

• 1 cup (240 ml) dry red wine (or substitute 1 cup broth)
• 4 cups (960 ml) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 6 fresh thyme sprigs (or 2 tsp dried thyme)
• 1 fresh rosemary sprig (or 1/2 tsp dried rosemary)

To finish

• 1 tsp balsamic vinegar (optional, helps brighten the stew)
• Extra kosher salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Preheat the oven and prep the beef

Set a rack in the lower middle of the oven and preheat to 325°F (163°C).

Pat the beef very dry with paper towels (this helps it brown instead of steaming). In a large bowl, toss the beef with 2 tsp kosher salt, 1 tsp black pepper, and 1/3 cup flour until lightly coated. Shake off any heavy clumps of flour.

Step 2: Brown the beef for a richer stew

Heat a large Dutch oven (5 1/2 to 7 quarts) over medium-high heat for 2 minutes. Add 2 tbsp neutral oil.

Working in 2 to 3 batches (don’t crowd the pot), sear the beef for 3–4 minutes per side, until well browned. Transfer browned beef to a plate. Keep any browned bits in the pot; they’re flavor.

Step 3: Soften onions and build natural sweetness with carrots

Reduce heat to medium. Add 2 tbsp butter. Once melted, add the chopped onions and 1 lb (about half) of the carrots. Cook, stirring and scraping up browned bits, for 8–10 minutes, until the onions are softened and starting to turn golden at the edges.

Add the minced garlic and cook for 30 seconds, just until fragrant.

Step 4: Toast the tomato paste and deglaze

Stir in 2 tbsp tomato paste and cook for 1–2 minutes, stirring constantly, until it darkens slightly (this takes away raw tomato flavor and adds depth).

Pour in 1 cup dry red wine (or broth). Bring to a simmer and cook for 2 minutes, scraping the bottom of the pot to dissolve any browned bits into the liquid.

Step 5: Add broth, herbs, and start the slow braise

Add 4 cups beef broth, 1 tbsp Worcestershire sauce, 2 bay leaves, thyme, and rosemary. Stir well.

Return the browned beef (and any juices on the plate) to the pot. Bring the stew to a gentle simmer on the stovetop, then cover with a tight-fitting lid.

Transfer to the oven and bake, covered, for 2 hours. About halfway through, carefully stir once to keep everything cooking evenly.

Step 6: Add the rest of the carrots and finish braising until tender

After 2 hours, carefully remove the pot from the oven. Stir in the remaining 1 lb carrots. (Adding some carrots later helps them stay pleasantly chunky, while the earlier carrots melt into the broth for sweetness.)

Cover and return to the oven for 45–60 minutes, until the beef is fork-tender (a fork should slide in easily, and a piece should shred with gentle pressure).

Step 7: Skim, season, and serve

Remove the pot from the oven. Use tongs to pull out the bay leaves, thyme stems, and rosemary stem.

If the surface looks oily, use a spoon to skim off some fat (optional, but it can make the stew taste cleaner). Taste and adjust with more salt and pepper as needed.

Stir in 1 tsp balsamic vinegar (optional) to brighten and balance the rich broth. Ladle into bowls and serve hot.

Pro Tips

• Dry the beef well before browning: moisture is the enemy of searing. Dry beef = better crust = deeper flavor.
• Don’t rush the oven time: beef chuck gets tender when collagen slowly melts. If it’s still chewy, it simply needs more time (add 15–30 minutes).
• Layer the carrots: cooking half early makes the stew naturally sweet; adding half later keeps visible, hearty carrot pieces.
• Keep it at a gentle simmer: high heat can tighten meat fibers. The covered 325°F (163°C) braise keeps things mellow and tender.
• Prefer a thicker stew: after baking, simmer uncovered on the stovetop for 10–15 minutes to reduce.

Variations

• Stout and onion version: replace the wine with 12 oz (355 ml) stout and reduce broth to 3 cups (720 ml).
• Extra-herby: add 1 tbsp chopped fresh parsley at the end and an extra 1 tsp dried thyme for a more aromatic finish.
• Slow cooker option: complete Steps 1–4 on the stovetop, then transfer everything to a slow cooker. Cook on LOW for 8 hours. Add the second half of carrots for the last 2 hours.

Storage & Make-Ahead

Cool stew to room temperature for no more than 2 hours, then refrigerate in airtight containers for up to 4 days. Reheat gently on the stovetop over medium-low heat until simmering, or microwave in intervals, stirring often.

To make ahead, cook the stew fully, cool, and refrigerate overnight. The next day, skim off any solidified fat on top, then reheat; the flavor will be even better.

To freeze, cool completely and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approximate, based on 6 servings: 460 calories, 38 g protein, 22 g fat, 26 g carbohydrates, 6 g fiber, 10 g sugar, 780 mg sodium.