Beef and Vegetable Stew is like a big warm hug in a bowl. This dish brings together tender chunks of beef, carrots, potatoes, and peas, all cooked slowly until everything is soft and full of flavor. The rich broth ties everything together with a comforting, home-cooked taste that feels just right on cooler days.
I love making this stew when I want something hearty but simple. The best part is how the flavors blend as it simmers; the beef becomes so tender you can cut it with a spoon, while the veggies soak up all the goodness of the broth. I usually throw in some fresh herbs like thyme or bay leaves to give it a little extra depth without any fuss.
One of my favorite ways to enjoy this stew is with a slice of crusty bread to soak up every last drop. It’s the kind of meal that feels like it’s been made with love, perfect for sharing with family or friends after a long day. Whenever I make it, it always reminds me of cozy nights and simple, happy moments around the table.
Key Ingredients & Substitutions
Beef chuck: This cut is great for stews because it gets tender and flavorful when slow-cooked. If you want a leaner option, try stew beef or even brisket, but the cooking time may vary.
Carrots and potatoes: These add sweetness and body to the stew. You can swap potatoes for sweet potatoes or parsnips for a different twist.
Green beans and peas: They add color and a fresh pop at the end. Frozen peas work just as well as fresh and save prep time.
Red wine: It adds depth, but if you skip it, just add more beef broth or even a splash of balsamic vinegar for brightness.
Tomato paste: This gives the stew a richer flavor and deeper color. If you don’t have it, a spoonful of canned tomato sauce or even some ketchup can work.
How Do You Get Tender, Flavorful Beef in Stew?
First, browning the beef in batches is crucial. This step builds flavor by creating brown bits on the meat that mix into the stew. Don’t crowd the pan—that traps steam and keeps meat from browning.
Next, slow simmering is key. Keep the heat low and cook covered for at least 1.5 hours. This breaks down tough fibers and makes the beef melt-in-your-mouth tender.
Adding the vegetables later keeps them from turning mushy, so add carrots and potatoes after the beef has started softening, and add green veggies near the end for a nice texture.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – great for even heat and perfect for slow simmering the stew.
- Wooden spoon – ideal for stirring without scratching your pot.
- Sharp chef’s knife – makes chopping vegetables and beef easier and safer.
- Cutting board – a sturdy board to prep your ingredients comfortably.
- Measuring cups and spoons – to get your broth, wine, herbs, and seasonings just right.
Flavor Variations & Add-Ins
- Use lamb instead of beef for a richer, slightly gamey flavor that’s delicious with rosemary.
- Add diced parsnips or turnips for extra root vegetable sweetness and texture.
- Stir in some smoked paprika or a dash of cayenne for a gentle smoky heat twist.
- Finish with a splash of Worcestershire sauce or soy sauce for an umami boost.
How to Make Beef and Vegetable Stew
Ingredients You’ll Need:
For The Stew:
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- 3 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with additional broth)
- 3 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup green peas (fresh or frozen)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley or dried parsley flakes, for garnish
- Mashed potatoes, to serve alongside (optional)
How Much Time Will You Need?
You’ll spend about 20 minutes preparing and browning the meat and veggies. Then let the stew simmer gently for about 2 hours. The total time including simmering is around 2 hours and 20 minutes for tender, flavorful beef and perfectly cooked vegetables.
Step-by-Step Instructions:
1. Brown The Beef:
Start by heating 2 tablespoons of olive oil in a large, heavy-bottom pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper. Brown the meat in batches, making sure not to crowd the pot. Cook each batch for about 4-5 minutes until nicely seared on all sides. Then remove the browned beef and set it aside.
2. Cook The Onion and Garlic:
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the diced onion until it’s softened and translucent, about 5 minutes. Add the minced garlic and cook for about 1 minute until it smells wonderful.
3. Add Tomato Paste and Flour:
Stir in the tomato paste and cook it for 1-2 minutes; this adds a deeper flavor to the stew. Then, sprinkle the flour over the beef and stir to coat evenly—this will help thicken the stew later (this step is optional).
4. Add Liquids and Seasonings:
Pour in the beef broth and red wine (if you’re using it). Stir everything well, scraping up any browned bits stuck to the bottom of the pot—that’s where lots of flavor hides! Add dried thyme and bay leaves.
5. Simmer The Stew:
Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1 ½ hours, until the beef is tender and full of flavor.
6. Add Vegetables in Stages:
Add the carrots and potatoes to the stew. Cover again and simmer for another 30-40 minutes until the vegetables are soft but not mushy. Then stir in the green beans and peas and cook uncovered for 5-10 minutes until they’re just tender and still bright in color.
7. Final Touches and Serving:
Remove the bay leaves. Taste the stew and season with a little more salt and pepper if you need it. Sprinkle with fresh or dried parsley for a fresh touch. Serve the stew hot, with creamy mashed potatoes or crusty bread on the side to soak up all the tasty broth.
Can I Use Frozen Beef for This Stew?
Yes, but be sure to thaw the beef completely before cooking. Thaw it overnight in the refrigerator or use the defrost setting on your microwave. This helps the meat brown properly and cook evenly.
Can I Substitute Other Vegetables?
Absolutely! You can swap the potatoes for sweet potatoes or add root vegetables like parsnips or turnips. Just keep in mind that cooking times may vary slightly depending on the vegetable.
How Do I Store Leftovers?
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the stew for up to 3 months—just thaw it overnight in the fridge before reheating.
Can I Make This in a Slow Cooker?
Yes! Brown the beef and sauté the onions and garlic first, then add all ingredients to your slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the beef and vegetables are tender.
