1-First Step: Prep the ingredientsStart by gathering all ingredients before heat goes on. Cube the beef chuck if needed, then slice the carrots, dice the potatoes, chop the onion, and mince the garlic cloves. This step saves time and keeps cooking smooth. If you want a quick guide for knife work and prep flow, check our simple knife skills guide.

2-Second Step: Heat the Dutch OvenPlace the Dutch Oven on the stove over medium-high heat. Add the beef chuck in batches if needed so the pan does not get crowded. Browning the beef helps create a deeper taste and gives the stew more color. Stir only when needed so the pieces can sear well.

3-Third Step: Build the flavor baseAfter the beef browns, add the chopped onion and minced garlic. Cook for a few minutes until the onion softens and the garlic smells fragrant. This part matters because it creates the first layer of flavor in the pot. The bottom of the Dutch Oven may also pick up browned bits, which add extra taste once the broth goes in.

4-Fourth Step: Add vegetables and brothAdd the sliced carrots, diced potatoes, and 4 cups of beef broth. Stir gently so everything is mixed. The broth should cover most of the ingredients. If needed, add a little water, but keep the stew rich and not too thin. For beef quality and nutrition details, you can also read this beef article from Healthline.

5-Fifth Step: Simmer slowlyBring the pot to a light boil, then lower the heat to a gentle simmer. Cover the Dutch Oven with its lid. Cook until the beef is tender and the potatoes and carrots are soft. Stir now and then so nothing sticks to the bottom. A slow simmer works best for a stew like this because it keeps the meat from drying out.

6-Final Step: Taste and serveWhen the beef is tender, taste the broth and adjust seasoning if needed. If the stew looks too thin, let it simmer uncovered for a few more minutes. If it is too thick, add a splash of broth or water. Serve hot in bowls with bread, rice, or a side salad. For more vegetable ideas, see our carrots in cooking tips.