Beef and Vegetable Stew is a classic, hearty dish that combines tender chunks of beef with a mix of colorful veggies like carrots, potatoes, and peas. It’s the kind of meal that fills your kitchen with wonderful smells and makes you feel cozy inside. The rich broth, slow-cooked beef, and soft vegetables all come together in a bowl that’s both comforting and satisfying.
I love making this stew on chilly days when I want something warm and filling. One tip I’ve learned is to brown the beef pieces first—that step adds so much flavor and makes the meat extra tasty. It’s also great because it simmers slowly on the stove or in a slow cooker, so it’s mostly hands-off after the prep, giving me time to relax or get other things done.
My favorite way to enjoy this stew is with a big slice of crusty bread on the side to soak up the juices. It’s perfect for sharing with family or friends, especially when everyone needs a little comfort food. This stew always feels like a big hug on a plate, and it’s one of those recipes I come back to again and again.
Key Ingredients & Substitutions
Beef Chuck: This cut is great for stew because it becomes tender and flavorful with slow cooking. If you want a leaner option, try beef brisket or round steak, but the stew may be less rich.
Vegetables: Carrots and potatoes add heartiness and texture. You can swap potatoes for sweet potatoes or parsnips for a twist. Frozen peas are easy and quick—feel free to use green beans or corn instead.
Beef Broth: This is essential for a rich, deep flavor. If you don’t have broth, use water with a beef bouillon cube or powder as a substitute.
Tomato Paste and Seasonings: Tomato paste gives a subtle tang and thickness. If you like, replace paprika with smoked paprika for a smoky touch. Worcestershire sauce adds umami but can be skipped or swapped with soy sauce.
How Do You Get Tender, Flavorful Beef in This Stew?
Cooking the beef right is key to a delicious stew. Here’s how to do it:
- Pat the beef dry before seasoning—it helps with browning.
- Don’t crowd the pan when browning; cook in batches so the meat sears instead of steams.
- Brown the meat on all sides until a deep crust forms. This adds rich flavor to the stew.
- Simmer the beef slowly and gently, covered, for 1.5 to 2 hours. Low heat breaks down the collagen, making the beef tender.
- Resist the urge to rush this step; patience pays off for melt-in-your-mouth beef.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heat distribution and slow cooking your stew.
- Sharp chef’s knife – makes chopping beef and vegetables quick and easy.
- Cutting board – a sturdy surface to prep all your ingredients safely.
- Wooden spoon or heat-resistant spatula – for stirring without scratching your pot.
- Ladle – great for serving up your stew into bowls without mess.
Flavor Variations & Add-Ins
- Swap beef with lamb for a slightly richer, earthier stew flavor.
- Add mushrooms for an extra layer of umami and a meaty texture.
- Stir in fresh rosemary or bay leaves for herbal brightness.
- Include diced turnips or parsnips with potatoes to add a subtle sweetness and variety.
Beef and Vegetable Stew
Ingredients You’ll Need:
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and pepper, to taste
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce (optional)
- 4 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This stew takes about 20 minutes to prepare and brown the meat and vegetables, followed by 2 to 2.5 hours of simmering time. This slow cooking helps the beef become tender and lets the flavors blend beautifully.
Step-by-Step Instructions:
1. Brown the Beef:
Pat your beef cubes dry, then sprinkle salt and pepper over them. Heat the vegetable oil in a large pot over medium-high heat. Brown the beef in batches, turning to get a nice crust on all sides. Set the browned beef aside.
2. Cook Onion and Garlic:
In the same pot, add the chopped onion and cook until it becomes soft and translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
3. Add Tomato Paste and Combine:
Stir in the tomato paste and cook it for 2 minutes to deepen its flavor. Then add the browned beef back to the pot. Pour in the beef broth and add Worcestershire sauce if you’re using it. Stir well, scraping up any tasty browned bits stuck to the bottom.
4. Simmer the Stew:
Add dried thyme, paprika, and bay leaves. Bring the stew to a gentle boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until the beef is nice and tender.
5. Add Vegetables:
Add the carrots and potatoes to the pot, cover again, and continue cooking for another 30-40 minutes until the vegetables are soft.
6. Final Touches:
Stir in the frozen peas and cook for 5 more minutes. Taste the stew and add salt and pepper if needed. Remove bay leaves before serving. Garnish with fresh parsley and enjoy your hearty beef and vegetable stew, perfect with crusty bread on the side!
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but make sure to fully thaw it in the refrigerator overnight before cooking. This ensures even cooking and helps the beef brown properly.
Can I Prepare the Stew Ahead of Time?
Absolutely! This stew tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and gently reheat on the stove or microwave.
How Should I Store Leftovers?
Cool the stew to room temperature, then refrigerate in a sealed container for up to 3-4 days. For longer storage, freeze it in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Substitute the Vegetables?
Definitely! Feel free to swap potatoes and carrots with other root veggies like parsnips, rutabaga, or sweet potatoes. Just adjust cooking time as needed to ensure they become tender.
