Beef Stew with Vegetables is a classic comfort dish that’s perfect for chilly days. It’s packed with tender chunks of beef, hearty carrots, potatoes, and celery, all simmered together in a rich, flavorful broth. The vegetables and meat get really soft and soak up all those tasty juices, making every bite warm and satisfying.
I love making this stew when I want something that feels like a warm hug in a bowl. One simple trick I’ve found is to let it cook low and slow for at least a couple of hours—this really makes the beef melt in your mouth and allows the veggies to become perfectly tender without turning mushy. I sometimes add a bay leaf or a pinch of thyme to give it an extra hint of aroma that makes the whole kitchen smell amazing.
My favorite way to enjoy this beef stew is straight from the pot on a cozy evening, maybe with a slice of crusty bread to soak up the sauce. It’s also great as leftovers the next day because the flavors deepen even more. This dish always reminds me of family dinners where everyone gathered around the table, sharing stories and warmth along with a hearty meal.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stew because it becomes very tender with slow cooking. If you can’t find chuck, try brisket or even stew beef labeled for slow cooking.
Beef broth: Using a good-quality broth gives the stew rich flavor. If you want a lighter option, vegetable broth works too, but the taste changes slightly.
Tomato paste: It adds depth and a slight tang. If you don’t have it, you can use a small amount of tomato sauce or canned tomatoes, but reduce extra liquid accordingly.
Vegetables: Carrots and potatoes are classic here. Feel free to swap the green beans for peas or parsnips depending on your taste or what’s in season.
Herbs & seasonings: Dried thyme and bay leaf bring a nice earthiness. Fresh rosemary or oregano can be good substitutes if you prefer.
How Do You Get Tender, Flavorful Beef in Stew?
The secret is in browning the beef and slow cooking it gently:
- Brown the beef well: Don’t skip this step. It locks in flavor and adds a rich color to your stew. Work in batches to avoid crowding the pan.
- Cook low and slow: After adding broth, simmer on low heat for at least 1.5 to 2 hours. This breaks down tough fibers in the meat, making it tender.
- Don’t rush the vegetables: Add harder veggies like carrots and potatoes midway through cooking so they don’t overcook, then add green beans last for a bit of freshness and crunch.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – I recommend it because it distributes heat evenly and can go from stovetop to oven if needed.
- Wooden spoon or spatula – perfect for stirring and scraping up flavor from the bottom of the pot.
- Sharp knife and cutting board – helps you chop vegetables and beef into even pieces quickly and safely.
- Measuring spoons and cups – keep your seasonings and liquids just right for the best flavor.
Flavor Variations & Add-Ins
- Proteins: Swap beef for lamb or add some sausage slices for a different flavor profile.
- Cheeses: Stir in a little grated Parmesan at the end of cooking for extra richness.
- Vegetables: Add mushrooms or parsnips for more variety and texture.
- Spices & Herbs: Toss in a pinch of smoked paprika or chopped fresh rosemary for a new twist.
Beef Stew with Vegetables
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900 g) beef chuck, cut into 1.5-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 3 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 1 cup green beans, trimmed and cut in half
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 2 hours cooking time, including simmering to get the beef tender and vegetables just right. It’s mostly hands-off simmering, so you can relax while your stew cooks!
Step-by-Step Instructions:
1. Brown the Beef:
Heat vegetable oil in a large heavy-bottom pot or Dutch oven over medium-high heat. Add beef cubes in batches to avoid overcrowding. Brown all sides well, about 5–7 minutes per batch. Move browned beef to a plate and set aside.
2. Cook the Onion and Garlic:
Lower heat to medium. Add chopped onion to the pot and sauté until soft and translucent, about 5 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
3. Add Tomato Paste:
Stir in the tomato paste and cook for 2 minutes. This helps intensify the flavor and adds depth to your stew.
4. Build the Stew Base:
Return the browned beef to the pot. Pour in the beef broth and add Worcestershire sauce, dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for about 1.5 hours, until the beef begins to get tender.
5. Add the Carrots and Potatoes:
Carefully add the prepared carrots and potatoes. Cover again and keep simmering for another 30 minutes so the vegetables become tender but not mushy.
6. Add the Green Beans:
Put in the trimmed green beans and cook for an additional 10 to 15 minutes. This keeps them fresh and slightly crisp.
7. Finish and Serve:
Remove the bay leaf. Taste the stew and add more salt or pepper if needed. Ladle into bowls and garnish generously with fresh chopped parsley. Enjoy your warm, hearty beef stew!
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but be sure to thaw it completely in the fridge overnight before cooking. This helps the beef brown properly and ensures even cooking throughout the stew.
Can I Prepare the Stew Ahead of Time?
Absolutely! Beef stew tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Can I Thicken the Stew if It’s Too Thin?
To thicken the stew, mix 1-2 tablespoons of flour or cornstarch with a small amount of cold water to make a slurry, then stir it into the simmering stew. Cook for a few more minutes until it thickens to your desired consistency.
What Can I Substitute for Green Beans?
If you don’t have green beans, you can use peas, snap peas, or even chopped zucchini. Add them towards the end of cooking to keep their texture fresh and bright.
