Beef and Vegetable Stew is a hearty and comforting dish that brings together tender chunks of beef, fresh vegetables, and a rich, flavorful broth. It’s the kind of meal that makes your kitchen smell amazing and invites everyone to gather around the table. With carrots, potatoes, onions, and sometimes green beans or peas, each bite is a warm hug on a chilly day.
I love making this stew when I want something that feels homemade and filling without too much fuss. One of my favorite tricks is to let it simmer slowly for a few hours so the beef gets really tender and the flavors blend beautifully. It’s the kind of dish where the longer it cooks, the better it tastes. Plus, it’s easy to switch up the veggies depending on what you have on hand.
This stew is perfect served with crusty bread or over a scoop of creamy mashed potatoes to soak up that delicious sauce. I always find that it’s a crowd-pleaser and great for leftovers the next day. Whenever I make it, it reminds me of cozy family dinners and warm evenings, making it a recipe I return to time and again.
Key Ingredients & Substitutions
Beef stew meat: Look for chuck roast or brisket cut into cubes. These cuts become tender and flavorful when slow-cooked. If you want a leaner option, try sirloin but keep an eye on cooking time.
Beef broth: Beef broth adds rich flavor to the stew. If you don’t have broth, you can use beef bouillon cubes with water or vegetable broth for a lighter taste.
Vegetables: Carrots, potatoes, celery, green beans, and peas give the stew texture and sweetness. Feel free to swap in parsnips, sweet potatoes, or mushrooms based on what you have.
Tomato paste and diced tomatoes: Tomato paste deepens the stew’s flavor, while diced tomatoes add acidity. If you like a less tomato-forward stew, reduce the amount or omit the tomatoes and add a splash of Worcestershire sauce instead.
How Do You Get Tender, Flavorful Beef in Stew?
Tender beef is the heart of a good stew. Here’s how to make sure it turns out just right:
- Brown the meat: Searing beef cubes in hot oil before cooking locks in flavor by creating a tasty crust.
- Cook low and slow: Simmer gently on low heat for 1.5-2 hours; this breaks down tough fibers and makes the meat soft.
- Don’t rush: Resist stirring too much once simmering to let the meat relax and tenderize fully.
- Use a heavy pot: A Dutch oven holds steady heat, helping to cook the beef evenly.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – it holds heat well and helps beef cook evenly without burning.
- Sharp chef’s knife – makes cutting beef and vegetables quick and safe.
- Wooden spoon – perfect for stirring the stew gently without scratching your pot.
- Cutting board – a sturdy surface for chopping all your ingredients safely.
- Ladle – helps serve the stew easily without mess.
Flavor Variations & Add-Ins
- Swap beef for lamb or venison for a richer, gamey flavor when you want something different.
- Add diced mushrooms for earthiness and extra texture, especially if you like a deeper umami taste.
- Include parsnips or turnips instead of potatoes for a slightly sweeter, root-vegetable twist.
- Stir in fresh herbs like thyme and rosemary at the end for a bright pop of flavor and freshness.
Beef and Vegetable Stew
Ingredients You’ll Need:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes
- 3 medium carrots, peeled and chopped
- 3 stalks celery, chopped
- 3 medium potatoes, peeled and diced
- 1 cup green beans, cut into 1-inch pieces
- 1 cup peas (fresh or frozen)
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp tomato paste (optional)
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
You can expect about 15 minutes of prep time for chopping and browning, plus 2 to 2.5 hours of cooking time for the stew to simmer gently and for the beef to become tender. The slow simmer really makes the flavors blend and the meat perfect.
Step-by-Step Instructions:
1. Brown the Beef
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, about 5-7 minutes each, until nicely browned on all sides. Remove the beef to a plate and set aside.
2. Cook the Aromatics
In the same pot, sauté chopped onion and celery for about 5 minutes until soft. Add minced garlic and cook another minute, until you can smell its lovely aroma.
3. Add Tomato Paste (Optional)
Stir in tomato paste if using and cook for 2 minutes. This brings out deeper flavors in the stew.
4. Combine and Thicken
Return beef to the pot. Sprinkle flour over the meat and vegetables, stirring well to coat. Cook for 1-2 minutes to help thicken the stew later.
5. Add Liquids and Seasonings
Pour in diced tomatoes and beef broth. Stir in thyme, rosemary, and bay leaves. Scrape up any browned bits from the bottom for extra flavor.
6. Simmer the Stew
Bring the stew to a boil, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours until the beef is tender.
7. Add Vegetables
Add potatoes, carrots, and green beans to the pot. Continue cooking uncovered for another 30 minutes until vegetables are soft.
8. Finish with Peas
Stir in peas and cook for 5 more minutes. This keeps them tender and vibrant.
9. Final Touches
Remove the bay leaves. Taste and adjust salt and pepper as needed.
10. Serve
Ladle stew into bowls and garnish with fresh parsley. Serve hot with crusty bread or mashed potatoes. Enjoy your warm, comforting meal!
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. This helps it brown properly and cook evenly.
How Can I Thicken the Stew Without Flour?
You can mash some of the cooked potatoes into the broth to naturally thicken it, or mix a cornstarch slurry (1 tbsp cornstarch with 2 tbsp cold water) and stir it in during the last 5 minutes of cooking.
Can I Make This Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until beef and vegetables are tender.
How Should I Store Leftover Stew?
Let the stew cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
