Hearty Beef Stew with Potatoes, Carrots, and Bell Peppers

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Hearty Beef Stew with Potatoes, Carrots, and Bell Peppers

This comforting beef stew is a hearty, flavor-packed classic. Tender beef, soft potatoes, sweet carrots, and vibrant bell peppers simmer together in a rich, savory broth infused with herbs. It’s a one-pot wonder that fills your home with cozy aromas and your belly with satisfaction.

Ingredients

For the Beef Stew:

  • 2 lbs beef chuck, cut into 1–2 inch cubes
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 tbsp tomato paste
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • 2 bay leaves
  • 4 medium potatoes, peeled and cubed
  • 3 medium carrots, sliced
  • 1 green bell pepper, chopped
  • 2–3 red chili peppers, sliced (optional, for a spicy kick)
  • 1 tbsp cornstarch (optional, for thickening)

For Garnish (Optional):

  • Fresh parsley or cilantro, chopped

Instructions

1. Brown the Beef

In a large pot or Dutch oven, heat olive oil over medium-high heat.
Season the beef cubes generously with salt and pepper.
Brown the beef in batches to ensure a good sear on all sides. Remove and set aside.

2. Sauté the Aromatics

In the same pot, add a touch more oil if needed.
Sauté the chopped onion and garlic until soft and fragrant, about 3–4 minutes.
Stir in the tomato paste and cook for 1–2 minutes to enhance the flavor.

3. Build the Stew Base

Return the browned beef to the pot.
Pour in the beef broth and add the thyme, rosemary, and bay leaves.
Bring to a simmer, cover, and cook for 1 to 1½ hours, or until the beef is tender.

4. Add the Vegetables

Add the cubed potatoes, sliced carrots, and chopped bell pepper.
Stir, cover again, and simmer for another 30–40 minutes until the vegetables are soft.

5. Add Spice and Thicken (Optional)

For a hint of heat, stir in the sliced red chili peppers.
To thicken the stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir into the stew and cook for 5–10 more minutes until slightly thickened.

6. Serve

Remove bay leaves before serving.
Ladle the stew into bowls and garnish with chopped parsley or cilantro, if desired.
Serve hot with crusty bread, dinner rolls, or even over mashed potatoes or rice for a hearty meal.

Recipe Notes

  • No wine needed! This version uses only beef broth for a rich, clean flavor profile.
  • Make it ahead: The flavors deepen beautifully overnight.
  • Storage: Keeps well in the fridge for up to 4 days and freezes great for later meals.

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