Beef and Vegetable Stew is a hearty, comforting dish filled with tender chunks of beef, wholesome vegetables like carrots, potatoes, and celery, all simmered in a rich, flavorful broth. It’s the kind of meal that warms you up from the inside out and feels like a big, cozy hug on a chilly day.
I love making this stew because it’s pretty hands-off once everything is in the pot, and the flavors just get better the longer it cooks. I usually throw in some garlic and herbs for a little extra oomph, and sometimes a splash of red wine if I’m feeling fancy. It’s one of those recipes that’s forgiving and easy to adapt with whatever veggies you have on hand.
The best part is how perfect this stew is for leftovers. I like to serve it with some warm crusty bread or over a bed of creamy mashed potatoes. It’s a great meal to make on a lazy weekend and enjoy throughout the week, and it always feels like a little celebration when the stew is ready to eat.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stewing because it becomes tender and flavorful after slow cooking. If you can’t find chuck, brisket or short ribs work well too.
Vegetables: Carrots, potatoes, and celery add great texture and flavor. You can swap potatoes for sweet potatoes or add parsnips for a sweeter twist.
Beef Broth: Using good-quality broth makes a big flavor difference. If you don’t have broth, use water and add a bit more Worcestershire sauce or soy sauce for depth.
Red Wine: Optional but adds richness. For non-alcoholic options, extra broth or a splash of balsamic vinegar helps mimic that tangy note.
How Do You Get the Beef Tender and Full of Flavor?
The key to tender beef is browning and slow simmering. Here’s how to get it right:
- Pat beef dry, season, and brown in batches so the meat doesn’t steam.
- Use medium-high heat for a nice crust—this locks in flavor.
- After browning, simmer low and slow with liquid for 1.5-2 hours to break down tough fibers.
Be patient—it’s worth the wait for melt-in-your-mouth beef!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – it holds heat well and cooks the stew evenly without burning.
- Wooden spoon – gentle on your pot and great for stirring thick stews.
- Chef’s knife – a sharp, sturdy knife makes chopping veggies and meat quick and safe.
- Cutting board – protects your counters and gives you a clean space to prep ingredients.
- Ladle – perfect for serving the stew without spills.
Flavor Variations & Add-Ins
- Swap beef for lamb or venison for a richer, gamey flavor that’s great in colder months.
- Add pearl onions or parsnips for extra sweetness and texture variety.
- Include a splash of soy sauce or miso paste for an umami boost that deepens the stew’s taste.
- Stir in fresh herbs like rosemary or bay leaves earlier for a brighter herbal note.
How to Make Beef and Vegetable Stew
Ingredients You’ll Need:
For The Stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 celery stalks, chopped
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tsp dried thyme or 3 sprigs fresh thyme
- 1-2 bay leaves
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
Preparing this stew will take about 20 minutes of active cooking time and approximately 2 to 2.5 hours of simmering. Most of the time, the stew needs to gently cook on the stove, so you can relax while it becomes tender and flavorful.
Step-by-Step Instructions:
1. Brown the Beef:
Heat 2 tablespoons of vegetable oil in a large, heavy pot or Dutch oven over medium-high heat. Season beef cubes with salt and pepper. Brown the beef in batches for 5-7 minutes per batch so the pieces get a nice crust. Remove the browned beef and set aside.
2. Cook the Vegetables and Build Flavor:
Add the remaining tablespoon of oil to the pot. Sauté the chopped onion until it’s soft and translucent, about 5 minutes. Add minced garlic and cook for another minute. Stir in tomato paste and cook for 2 minutes to deepen the flavor. Pour in red wine (if using) and scrape the bottom of the pot to loosen browned bits. Let it reduce for 3-4 minutes.
3. Simmer the Stew:
Return the browned beef to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Bring everything to a boil, then lower the heat and cover. Let it simmer gently for 1½ to 2 hours until the beef is tender.
4. Add Vegetables and Finish Cooking:
Add carrots, potatoes, and celery to the pot. Continue simmering, uncovered, for 30-40 minutes until the vegetables are soft but not mushy. Taste the stew and adjust salt and pepper as needed. Remove bay leaves and fresh thyme sprigs if used.
5. Serve and Enjoy:
Spoon the hearty stew into bowls and sprinkle with fresh chopped parsley. Serve with warm crusty bread or creamy mashed potatoes to soak up all the delicious juices. Enjoy your cozy meal!
Can I Use Frozen Beef for This Stew?
Yes, but be sure to fully thaw the beef in the refrigerator overnight before cooking. Pat the pieces dry to ensure they brown properly instead of steaming.
Can I Make Beef and Vegetable Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then transfer everything to the slow cooker. Cook on low for 7-8 hours or high for 4-5 hours until beef and vegetables are tender.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat gently on the stove or in the microwave. Stew often tastes even better the next day after flavors have melded.
Can I Substitute Other Vegetables?
Definitely! Feel free to add parsnips, turnips, peas, or green beans based on your preference or what you have on hand. Just add quicker-cooking veggies later to prevent them from getting mushy.
