Beef Stew with Potatoes and Carrots

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Beef broth is fine, but beef stock (made from bones) gives you that deep, umami richness. For a modern twist, add a splash of soy sauce or Worcestershire—they’re packed with glutamates that amp up savory notes.

Wine lovers: A cup of red wine like a Côtes du Rhône or a simple Merlot adds acidity and complexity. Let it simmer for a few minutes to cook off the alcohol, leaving only the fruit and tannins.

Fun fact: The word “stew” comes from the Old French estuver, meaning “to heat in a closed vessel.” Your pot’s lid is doing serious work—keep it on for most of the cooking, then crack it open at the end to concentrate flavors.

Hearty Beef Stew with Carrots & Potatoes Recipe

What to Serve With It (And When to Cheat)

Crusty bread is non-negotiable. It’s for sopping up every last drop of that velvety broth. Try a sourdough or a rustic baguette—something with a crackling crust and a soft interior.

If you’re in a rush, instant pot or slow cooker versions work like a charm. Just brown the meat first (yes, even in a slow cooker) and reduce the liquid by half—machines don’t evaporate moisture like a stovetop does.

Refrigerator hack: Stew tastes better the next day. The flavors marry overnight, and the textures soften into pure bliss. Make a double batch and freeze half for a rainy Tuesday.