Hearty Chicken and Roast Beef Stew

Hearty Chicken and Roast Beef Stew
Chef Brainy
What Started it all:
Chicken thigh, roast beef, carrots, potatoes

This hearty and comforting stew combines tender chicken thighs, savory roast beef, and robust root vegetables like carrots and potatoes. Perfect for a cozy dinner with family or friends, this stew is sure to warm you up and satisfy your taste buds.


  • 4 chicken thighs (bone-in, skin-on)
  • 1 lb roast beef, cubed
  • 4 large carrots, sliced
  • 4 medium potatoes, diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups beef broth
  • 1 cup red wine (optional)
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  1. Prepare the Ingredients: Season the chicken thighs with salt and pepper. Cube the roast beef and season with salt and pepper. Slice the carrots, dice the potatoes, chop the onion, and mince the garlic.
  2. Brown the Meats: Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and brown for about 5 minutes on each side until golden. Remove and set aside. In the same pot, add another 1 tbsp of olive oil and brown the roast beef cubes on all sides. Remove and set aside.
  3. Sauté the Vegetables: In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
  4. Combine Ingredients: Add the tomato paste to the pot and stir well to coat the onions and garlic. Pour in the red wine (if using) and let it simmer for 2-3 minutes to reduce slightly. Add the chicken broth, beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Return the browned chicken thighs and roast beef to the pot. Add the sliced carrots and diced potatoes.
  5. Simmer the Stew: Bring the stew to a boil, then reduce the heat to low and cover. Let it simmer for about 1.5 to 2 hours, or until the chicken and beef are tender, and the vegetables are cooked through.
  6. Final Seasoning: Remove the bay leaves. Taste the stew and adjust seasoning with salt and pepper as needed.
  7. Serve: Ladle the stew into bowls, ensuring each serving has a good mix of chicken, beef, and vegetables. Garnish with fresh chopped parsley.

This Hearty Chicken and Roast Beef Stew is a perfect blend of flavors and textures, making it an ideal meal for any occasion. The combination of tender meats and flavorful vegetables will leave everyone asking for seconds. Enjoy!

NOTE: Unless added by users, images generated by AI may not actually look like the recipe.

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