Beef and Vegetable Stew is a classic, hearty dish that brings together tender chunks of beef, a mix of colorful vegetables, and a rich, flavorful broth. It’s the kind of meal that feels warm and comforting, perfect for chilly days or whenever you want something filling and satisfying. The beef gets so tender it practically melts in your mouth, while the veggies add a nice variety of textures and fresh tastes.
I love making this stew because it’s pretty hands-off once everything is simmering, which means I can focus on other things while the flavors come together. One of my favorite tricks is to brown the beef well before adding the broth—it adds a deeper, richer flavor that really makes a difference. Also, using a mix of root vegetables like carrots, potatoes, and celery makes it extra cozy and hearty.
When I serve this stew, I like to put it in big bowls with a side of crusty bread for dipping. It makes the meal feel extra special and homey. Plus, leftovers taste just as good, if not better, the next day. This stew is a real winner with family and friends because it’s simple, tasty, and reminds me of good times gathered around the table.
Key Ingredients & Substitutions
Beef Stew Meat: Choose chuck roast or any stew meat with some fat for tenderness and flavor. If you prefer leaner meat, you can use sirloin, but it may be less tender.
Vegetables: Potatoes, carrots, celery, and peas give this stew its classic heartiness. If you want, swap peas with green beans or turnips for a different twist.
Tomatoes & Tomato Paste: They add a subtle acidity and depth. If fresh tomatoes are in season, you can chop and use those instead of canned.
Herbs and Spices: Thyme and bay leaves are key for that warm, slightly earthy flavor. Fresh thyme works great, but dried is fine too.
How Do You Get Tender Beef and Rich Flavor in Stew?
The secret is in browning the beef first. This caramelizes the meat’s surface and builds deep flavor.
- Pat meat dry before browning to avoid steaming.
- Use medium-high heat and don’t overcrowd the pan—brown in batches if needed.
- Add tomato paste after browning and cook briefly to enhance the stew’s richness.
Then, low and slow simmering breaks down connective tissues so the beef becomes tender. Cover the pot to keep moisture in and check occasionally to stir and prevent sticking.
Equipment You’ll Need
- Large heavy pot or Dutch oven – great for even heat and slow simmering without burning.
- Sharp chef’s knife – makes chopping vegetables and cutting beef quick and safe.
- Cutting board – a sturdy board helps keep your workspace tidy while prepping.
- Wooden spoon or heatproof spatula – perfect for stirring the stew without scratching the pot.
- Ladle – makes serving hot stew easy and mess-free.
Flavor Variations & Add-Ins
- Add mushrooms for a deeper, earthier flavor and some meaty texture.
- Use lamb instead of beef for a different but equally rich taste.
- Mix in barley during the last 30 minutes of cooking for a heartier stew.
- Stir in a splash of red wine with the broth for added depth and complexity.
How to Make Beef and Vegetable Stew
Ingredients You’ll Need:
For the Stew:
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 3 large potatoes, peeled and cut into chunks
- 3 large carrots, peeled and sliced into chunks
- 1 cup green peas (fresh or frozen)
- 2 stalks celery, chopped
- 1 (14-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 2 bay leaves
- ¼ cup 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. Then it needs about 1 to 1½ hours simmering to make the beef tender. After adding vegetables, cook for another 30 to 40 minutes. So plan for about 2 to 2½ hours total, including resting and garnishing time.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown them well on all sides — about 5 to 7 minutes. This step adds great flavor! Once browned, take the beef out and set aside.
2. Cook Onions and Garlic:
In the same pot, add the chopped onion and cook until soft and clear, about 3 to 4 minutes. Stir in the minced garlic and cook just 30 seconds until fragrant.
3. Build the Stew Base:
Put the browned beef back in the pot. Stir in the tomato paste and cook for 1 to 2 minutes to deepen the flavor.
4. Add Broth and Seasonings:
Pour in the beef broth and diced tomatoes (with their juice). Add the bay leaves, dried thyme, salt, and pepper. Bring everything to a gentle boil.
5. Simmer Beef:
Lower the heat, cover the pot, and let the stew simmer for about 1 to 1½ hours. The beef will become tender and delicious.
6. Add Vegetables:
Add the potatoes, carrots, and celery to the pot. Cover again and simmer for 30 to 40 minutes until the vegetables become tender.
7. Stir in Peas and Finish:
Add the green peas and cook for another 5 minutes just to warm them through.
8. Final Touches:
Take out the bay leaves, taste, and adjust seasoning with more salt or pepper if you want. Spoon the stew into bowls and sprinkle with chopped fresh parsley.
9. Serve:
Enjoy the stew hot, with crusty bread on the side for dipping. It’s a perfect warm and hearty 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 the meat brown properly and cook evenly without steaming.
Can I Prepare the Stew Ahead of Time?
Absolutely! The flavors actually improve if you make the stew a day ahead. Store it in an airtight container in the fridge and gently reheat on the stove before serving.
How Should I Store Leftover Stew?
Keep leftovers in a sealed container in the refrigerator for up to 3-4 days. You can also freeze the stew for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Substitute the Vegetables?
Definitely! Root vegetables like parsnips, turnips, or sweet potatoes work well. Feel free to swap peas for green beans or add mushrooms for an earthier flavor.
