Tender chunks of beef simmered slowly in a rich, savory broth with sweet carrots, garlic, and herbs, then served over a bed of fluffy couscous. This hearty and deeply comforting dish is perfect for cozy evenings, Sunday dinners, or any time you crave a warming, home-cooked meal.

Why You’ll Love This Recipe

Slow-Cooked Beef Stew with Carrots over Fluffy Couscous is the ultimate comfort food with a Mediterranean twist. The beef becomes fall-apart tender after hours of simmering, absorbing all the depth from the wine, herbs, and tomato paste. Paired with light, fluffy couscous instead of traditional mashed potatoes or rice, it offers a lighter yet equally satisfying base. This dish is perfect for meal prep, crowd-pleasing dinners, or relaxing weekend cooking.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 lbs beef chuck, cut into large chunks
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
3 large carrots, sliced
2 tbsp tomato paste
1 tbsp flour
3 cups beef broth
1 cup red wine (optional, or replace with more broth)
1 tsp dried thyme
1 bay leaf
Salt and black pepper, to taste
1 1/2 cups couscous
2 cups water or broth (for couscous)
Fresh thyme, for garnish

Directions

Heat olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Brown the beef chunks in batches, ensuring all sides are seared. Remove and set aside.
In the same pot, reduce heat to medium and add chopped onion and garlic. Sauté for 2–3 minutes until fragrant and translucent.
Stir in the tomato paste and flour. Cook for 1 minute to remove the raw taste and create a base for thickening.
Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom.
Return the beef to the pot along with sliced carrots, beef broth, dried thyme, bay leaf, salt, and black pepper.
Bring to a gentle simmer, then reduce heat to low. Cover and cook for 2.5 to 3 hours, stirring occasionally, until the beef is tender and the sauce is rich.
About 10 minutes before serving, prepare the couscous: Bring 2 cups of water or broth to a boil. Add couscous, stir, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
Serve the beef stew hot over couscous, and garnish with fresh thyme.

Servings and timing

This recipe serves 6 people generously.
Prep time: 20 minutes
Cook time: 3 hours
Total time: 3 hours 20 minutes

Variations

Root vegetables: Add parsnips or potatoes along with the carrots for more variety.
Spiced version: Add a pinch of cinnamon or cumin to give the stew a North African flair.
Grain alternatives: Substitute couscous with quinoa, rice, or mashed potatoes.
Wine-free version: Omit the red wine entirely and replace with more broth for a non-alcoholic option.
Tomato-rich: Add a can of diced tomatoes for a stew with more tomato body.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce if needed.
Couscous can be stored separately and reheated in the microwave or with a small amount of water on the stove.
To freeze, allow the stew to cool completely and store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

Can I make this in a slow cooker?

Yes. Brown the meat and aromatics first, then transfer everything to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours.

What cut of beef is best for stew?

Beef chuck is ideal due to its marbling, which breaks down into tenderness during long cooking. Brisket or round cuts can also work.

Can I use chicken instead of beef?

You can, but cooking time will be reduced significantly. Use bone-in chicken thighs and simmer for about 1 hour instead of 3.

How do I make this gluten-free?

Omit the flour or use a gluten-free flour blend, and substitute couscous with rice or polenta.

Can I make it ahead of time?

Yes, stew tastes even better the next day after the flavors have had time to develop. Store in the refrigerator and reheat gently before serving.

Does couscous need to be rinsed?

No, couscous does not require rinsing. Simply add to boiling water or broth, cover, and let it steam.

What can I use instead of red wine?

You can use additional beef broth, pomegranate juice, or a splash of balsamic vinegar diluted with water.

How thick should the sauce be?

The sauce should be rich and slightly thickened, enough to coat the back of a spoon. Simmer uncovered at the end if needed to reduce further.

Can I add peas or greens?

Yes, add frozen peas or chopped spinach in the last 5–10 minutes of cooking for added color and nutrition.

What wine pairs well with this dish?

A dry red wine such as Cabernet Sauvignon, Syrah, or Merlot pairs beautifully with the deep, savory flavors of the stew.

Conclusion

Slow-Cooked Beef Stew with Carrots over Fluffy Couscous is the kind of dish that brings warmth and comfort to the table with minimal fuss. With deeply developed flavors and a soft couscous base to soak up the savory sauce, it’s a satisfying meal that tastes even better as leftovers. Whether you’re cooking for family or guests, this rustic and refined stew is a timeless classic worth making again and again.