Old-Fashioned Beef Stew With Carrots and Potatoes

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Prep: 10 mins
Cook: 90 mins
Total: 100 mins
Servings: 10 servings
Nutrition Facts (per serving)
305 Calories
14g Fat
16g Carbs
29g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 10
Amount per serving
Calories 305
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 21%
Cholesterol 81mg 27%
Sodium 423mg 18%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 8%
Protein 29g
Calcium 55mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

On chilly fall and winter nights, nothing tastes better than a beef stew with vegetables. There are many variations for beef stew; for this recipe, cubed stewing beef is cooked with vegetables and seasonings to make a tasty old-fashioned version.

For this recipe, use lean beef chuck or flank steak. Condensed beef broth adds a rich, beefy flavor. Or you can make the stew with about 3 1/2 cups of good quality beef stock and omit the canned condensed broth and the 2 cups of water.

Serve this comforting dish with warm French bread or biscuits and a dry red wine like cabernet sauvignon, pinot noir, Malbec, or a dry red blend. 


  • 2 pounds beef chuck (lean, stewing beef)
  • 2 tablespoons vegetable oil
  • 4 medium carrots
  • 4 medium onions
  • 4 medium potatoes
  • 1 (10 1/2-ounce) can condensed beef broth
  • 2 cups water
  • 3/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt, or to taste
  • Dash pepper
  • 4 whole cloves
  • 3 tablespoons flour
  • 3 tablespoons cold water

Steps to Make It

  1. Pat the beef with paper towels to dry and then cut it into bite-size cubes.

  2. Heat the vegetable oil in a Dutch oven or stockpot over medium-high heat.

  3. Add the beef cubes to the pan and cook until browned, stirring and turning frequently.

  4. Slice the carrots into 1-inch rounds. Cut the onions into chunks, and cut the potatoes into 1-inch cubes.

  5. Add the prepared vegetables to the beef along with the beef broth, water, Worcestershire sauce, salt, and pepper.

  6. Tie the cloves in a small cheesecloth bag and add to the stew. If you don't have cheesecloth, a tea infuser will work.

  7. Cover the pan and simmer the stew for 1 1/2 hours. Drain off the liquid into a saucepan.

  8. In a small bowl, mix the flour with the cold water until smooth and then blend into the hot liquid in the saucepan.

  9. Cook, stirring constantly until thickened.

  10. Add the thickened broth to the meat and vegetable mixture. Remove the cloves.