Beef Stew with Vegetables is a classic, comforting dish that brings together tender chunks of beef, hearty potatoes, carrots, and peas all simmered in a rich, flavorful broth. It’s the kind of meal that fills the kitchen with the most inviting aromas and feels like a warm hug on a chilly day. The mix of soft yet chunky veggies and melt-in-your-mouth beef makes every bite satisfying and cozy.
I love making this stew when I want something easy to prepare but that tastes like I’ve spent hours in the kitchen. One of my favorite tricks is to brown the beef really well before slow cooking—it gives so much extra flavor to the whole pot. Sometimes I throw in a splash of red wine or some fresh herbs to add a little depth without any fuss. It’s the kind of recipe that you can tweak a bit based on what you have in your pantry or fridge, which I find really convenient.
For meals, I like serving this stew with some crusty bread or over a bed of fluffy rice to soak up all those good juices. It’s also great for packing as leftovers because the flavors only improve the next day. Whenever I make this stew, it reminds me of family dinners and cozy weekends. It’s a sure way to bring people together around the table, sharing stories and warmth with every spoonful.
Key Ingredients & Substitutions
Beef chuck: This cut is great because it gets tender and flavorful when slow-cooked. If you can’t find chuck, try brisket or stew meat, but avoid lean cuts as they get dry.
Vegetables: Carrots, potatoes, green beans, and peas give texture and color. You can swap green beans for frozen mixed veggies or add mushrooms for earthiness.
Tomato paste & Worcestershire sauce: Tomato paste adds richness and slight acidity, while Worcestershire sauce boosts umami. If you don’t have Worcestershire, soy sauce can work as a substitute.
Herbs & spices: Thyme and bay leaves give classic stew aroma. Feel free to add rosemary or parsley to personalize the flavor.
How Do You Get Tender, Flavorful Beef in Stew?
Starting by browning the beef well is key. It adds a deep, rich flavor thanks to the Maillard reaction. Don’t rush this; brown in batches to avoid steaming.
- Heat oil in the pot before adding beef.
- Brown beef cubes on all sides until nicely seared, about 4-5 minutes per batch.
- Remove browned beef and don’t crowd the pot.
- Deglaze the pot with broth or water after adding aromatics to capture all flavors from the bottom.
Then simmer low and slow. This breaks down toughness, making the meat soft and juicy. Be patient—it usually takes 1.5 to 2 hours.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I like this because it heats evenly and can go from stove to oven if needed.
- Wooden spoon or spatula – perfect for stirring and scraping flavorful bits from the bottom.
- Chef’s knife and cutting board – make chopping vegetables quick and safe.
- Measuring cups and spoons – for accurate ingredients, especially liquids and spices.
- Optional: Tongs – helpful for turning the beef chunks when browning.
Flavor Variations & Add-Ins
- Proteins: Swap beef for lamb or chicken thighs for different flavors, or add sausage for extra richness.
- Vegetables: Incorporate mushrooms, parsnips, or celery for more variety and depth.
- Spices & Herbs: Add a dash of smoked paprika or fresh rosemary to change the aroma.
- Extras: Stir in a splash of red wine or balsamic vinegar near the end for a tangy twist, or sprinkle with grated cheese on top before serving.
Beef Stew with Vegetables
Ingredients You’ll Need:
For The Stew:
- 2 lbs beef chuck, cut into 1 ½-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 3 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and halved or quartered
- 1 cup green beans, trimmed and cut in half
- ½ cup green peas (fresh or frozen)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme (or 2 tsp fresh)
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme sprigs for garnish
How Much Time Will You Need?
This stew takes about 30 minutes of active prep and cooking to get started, and then you’ll let it simmer gently for about 2 to 2 ½ hours so the beef and vegetables become tender and full of flavor. Plan on roughly 3 hours total from start to finish.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in batches so they don’t crowd the pot. Brown the beef well on all sides, about 4-5 minutes per batch, then remove and set aside.
2. Cook the Onions and Garlic:
In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and tomato paste, stir, and cook for 1 minute until fragrant.
3. Add Beef and Seasonings:
Return the browned beef to the pot. Stir in Worcestershire sauce, thyme, and bay leaves. Pour in the beef broth and water, scraping the bottom of the pot to lift any flavorful browned bits.
4. Simmer the Stew:
Bring everything to a boil. Then reduce the heat to low, cover the pot, and let it simmer gently for about 1 ½ to 2 hours, or until the beef is tender.
5. Add Root Vegetables:
Add the potatoes and carrots to the stew. Cover and cook for another 20-30 minutes or until the vegetables are just tender.
6. Add Green Vegetables:
Stir in the green beans and peas. Season with salt and pepper. Cook uncovered for 5-7 minutes until the green beans turn bright and are just tender.
7. Final Touches and Serve:
Check the seasoning and adjust if needed. Remove the bay leaves. Ladle the stew into bowls and garnish with fresh parsley or thyme sprigs. Serve hot and enjoy!
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but make sure to thaw it completely in the refrigerator overnight before cooking. This helps the beef brown properly and ensures even cooking throughout the stew.
Can I Make Beef Stew Ahead of Time?
Absolutely! Beef stew tastes even better the next day as the flavors meld. Prepare it a day ahead, store it in the fridge, and gently reheat on the stove before serving. Just add a splash of broth if it’s too thick.
How Should I Store Leftover Beef Stew?
Store leftovers in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze the stew in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Substitute Other Vegetables?
Definitely! Feel free to swap or add vegetables like mushrooms, celery, parsnips, or turnips based on your preference or what you have on hand. Just adjust cooking times so all veggies are tender but not mushy.
