This Beef and Vegetable Stew is a classic comfort food that brings together tender chunks of beef with hearty vegetables like carrots, potatoes, and onions, all simmered in a rich, flavorful broth. It’s the kind of meal that feels like a warm hug on a chilly day, with each bite filled with a lovely mix of textures and deep, satisfying flavors.
I love making this stew because it’s so straightforward but always hits the spot. One tip I have is to let it cook low and slow; the longer it simmers, the more the beef becomes melt-in-your-mouth tender and the flavors really come together. Plus, the smell while it’s cooking makes the whole house feel cozy and inviting.
My favorite way to enjoy this stew is with a slice of crusty bread to soak up all the tasty juices—or even over a bed of fluffy rice. It’s perfect for sharing with family or friends around the table and always leaves everyone feeling full and happy. Whenever I make this stew, it reminds me of family dinners and those simple, good times spent together.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stew because it becomes tender when cooked slowly. If you can’t find chuck, beef brisket or round are good alternatives. Avoid leaner cuts—they won’t get as tender.
Vegetables: Carrots, potatoes, green beans, and peas add great texture and color. You can swap potatoes with sweet potatoes or add parsnips for sweetness. Frozen peas work well if fresh ones aren’t available.
Tomato paste & Worcestershire sauce: Tomato paste adds depth and richness, and Worcestershire sauce boosts flavor with a slight tang. If you’re short on Worcestershire, soy sauce or a splash of balsamic vinegar can work.
Herbs: Thyme and rosemary bring earthiness and warmth. Fresh herbs give a brighter flavor, but dried ones are handy. Feel free to add bay leaves for extra aroma.
How Do I Get Tender Beef and Rich Flavor in My Stew?
Slow cooking is key to tender beef and rich broth. Here’s how I do it:
- Brown the beef cubes well on all sides for flavor—don’t skip this step.
- Use a heavy pot or Dutch oven to keep heat even.
- Simmer gently for 1.5–2 hours, covered, to soften the meat.
- Add root veggies early to cook fully; add delicate veggies like green beans and peas last to keep them fresh.
- Optional: stirring in flour after onion and tomato paste helps thicken the stew naturally.
Patience makes the difference—slow and steady heat will give your stew that melt-in-your-mouth beef and a broth packed with flavor. Enjoy!
Equipment You’ll Need
- Heavy-bottomed pot or Dutch oven – great for even heat and perfect for slow simmering.
- Sharp chef’s knife – makes prepping beef and chopping veggies quick and safe.
- Wooden spoon – ideal for stirring without scratching your pot.
- Cutting board – a sturdy surface helps keep your prep organized.
- Ladle – helps serve the stew easily and keeps portions neat.
Flavor Variations & Add-Ins
- Swap beef for lamb for a richer, slightly gamey taste that pairs well with rosemary.
- Add mushrooms for extra earthiness and a meaty texture without extra beef.
- Include a splash of red wine when simmering for a deeper, more complex flavor.
- Stir in some chopped fresh parsley or dill at the end for a fresh, bright finish.
How to Make Beef and Vegetable Stew
Ingredients You’ll Need:
For the Beef and Broth:
- 2 lbs beef chuck, cut into 1 ½-inch cubes
- 3 tbsp olive oil
- 4 cups beef broth
- 2 cups water
- 2 tsp Worcestershire sauce
For the Vegetables:
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 large carrots, peeled and cut into chunks
- 3 large potatoes, peeled and cut into chunks
- 1 cup green beans, trimmed
- 1 cup green peas (fresh or frozen)
- 2 tbsp tomato paste
For Flavoring and Thickening:
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
- Salt and freshly ground black pepper, to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh rosemary sprigs, for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes for prep and browning, plus 2 to 2 ½ hours for simmering and cooking the vegetables. The total time is around 2 ½ to 3 hours, but most of this is hands-off simmering to let flavors develop and the beef become tender.
Step-by-Step Instructions:
1. Brown the Beef:
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper. In batches, brown the beef on all sides, about 3–4 minutes per side. Transfer browned beef to a plate and set aside.
2. Cook Onions, Garlic and Tomato Paste:
In the same pot, add the remaining tablespoon of olive oil. Add the diced onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and cook for 1 minute until fragrant. Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
3. Add Flour and Liquids:
Sprinkle the flour over the onion mixture, stirring well to coat for 1–2 minutes (this helps thicken the stew, but you can skip if you prefer a thinner broth). Pour in the beef broth and water, stirring well and scraping up browned bits from the bottom of the pot.
4. Simmer Beef and Flavorings:
Return the browned beef to the pot. Add Worcestershire sauce, thyme, and rosemary. Bring the stew to a boil, then reduce heat to low. Cover and let simmer gently for 1½ to 2 hours, or until the beef is very tender.
5. Add Root Vegetables:
Add the carrots and potatoes to the stew. Cover and cook for another 30–40 minutes until the vegetables are almost tender.
6. Add Green Vegetables and Finish Cooking:
Stir in the green beans and peas. Continue cooking uncovered for 10–15 minutes until all vegetables are tender but still hold their shape.
7. Season and Serve:
Taste and adjust seasoning with salt and pepper as needed. Ladle the stew into bowls, garnish with fresh rosemary sprigs, and serve hot. This stew goes wonderfully with crusty bread or over rice.
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but make sure to thaw it completely in the fridge overnight before cooking. This helps ensure even browning and tender results.
Can I Make the Stew Ahead of Time?
Absolutely! The flavors actually deepen when reheated. Prepare the stew fully, then cool and refrigerate for up to 3 days. Reheat slowly on the stove before serving.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave.
Can I Substitute the Vegetables?
Definitely! Feel free to use other root vegetables like parsnips or turnips, or swap green beans and peas for other greens like kale or zucchini—just adjust cooking times accordingly.
