This hearty beef stew is loaded with tender chunks of meat and colorful vegetables like carrots, potatoes, and peas. It’s like a warm hug in a bowl!
I love how this stew fills the kitchen with a cozy aroma. It’s perfect for chilly nights. Just simmer everything together, and you’ve got a meal that makes everyone smile!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews because it becomes tender with slow cooking. If you want a leaner option, consider using sirloin or stew meat. Just keep in mind that these may not be as flavorful.
Vegetable Oil: Any cooking oil works here, but I often use olive oil for its taste and health benefits. If you’re looking for a higher smoke point, canola or grapeseed oil is great too.
Red Wine: The wine adds depth to the stew. If you’d rather not use alcohol, beef broth or grape juice can be a good substitute. Just adjust the quantity to taste!
Vegetables: The classic carrots, potatoes, and peas combo is what I love. You can switch things up with sweet potatoes or parsnips. Frozen vegetables work just fine – no need to thaw them first!
How Do You Get Perfectly Tender Beef in Your Stew?
Browning the beef is key for adding flavor and achieving tenderness. Here’s the trick:
- Start with a hot pot to sear the meat—don’t overcrowd it; brown in batches.
- Let it caramelize without moving it too much—that creates that delicious crust!
- Simmer low and slow for 1.5 to 2 hours after adding the broth. Patience is essential!
Also, consider letting your stew sit for a while before serving. The flavors meld and the beef gets even more tender with time. Enjoy your stew!
How to Make Beef Stew with Vegetables
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 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 4 large carrots, peeled and sliced
- 4 medium potatoes, peeled and cut into chunks
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 cup green peas (fresh or frozen)
- 2 stalks celery, sliced
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This beef stew takes roughly 30 minutes to prep and about 2.5 to 3 hours to cook. You’ll spend about 10-15 minutes browning the beef and sautéing the vegetables, then let everything simmer away until the beef is melt-in-your-mouth tender. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Brown the Beef:
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Season your beef cubes with salt and pepper. Brown the beef in batches—don’t crowd the pot! This helps give it a nice caramelization on all sides. Once browned, remove the beef and set it aside.
2. Sauté the Aromatics:
Add the chopped onion and minced garlic to the pot, using the remaining oil if needed. Sauté for about 4-5 minutes, stirring occasionally, until the onion becomes translucent and fragrant. This creates a lovely base for your stew.
3. Build the Flavor:
Stir in the tomato paste and let it cook for 1 minute to enhance the stew’s flavor. If you’re using red wine, pour it in now and scrape up any browned bits stuck to the pot’s bottom. Allow the wine to reduce by half for about 3-4 minutes. This step is key to a rich-tasting stew!
4. Simmer the Beef:
Return the browned beef to the pot. Add the beef broth, bay leaves, dried thyme, and additional salt and pepper. Bring everything to a boil, then reduce the heat to low. Cover the pot and let it gently simmer for about 1.5 to 2 hours, or until the beef is very tender.
5. Add the Vegetables:
After the beef has simmered, stir in the carrots, potatoes, celery, and green beans. Cover the pot again and continue to simmer for about 30 minutes, until the vegetables are cooked through and tender.
6. Finish with Peas:
Finally, stir in the green peas and cook for an additional 5 minutes. Remove the bay leaves too!
7. Serve & Enjoy:
Adjust the seasoning with salt and pepper to your taste. Garnish with fresh parsley and serve your hearty beef stew hot alongside crusty bread. Enjoy this delicious meal with family and friends!
Nothing beats a comforting bowl of beef stew filled with tender meat and fresh vegetables. It’s a true delight on a chilly day!
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While beef chuck is ideal for its tenderness and flavor after slow cooking, you can also use brisket or round if you prefer. Just make sure to cut the meat into similar-sized cubes for even cooking.
How Do I Thicken My Beef Stew?
If you prefer a thicker stew, you can whisk together 1-2 tablespoons of cornstarch with a bit of cold water to create a slurry and stir it into the stew during the last 10 minutes of cooking. Alternatively, you can mash a few of the potatoes in the stew to naturally thicken it.
Can I Make This Stew in a Slow Cooker?
Definitely! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
What’s the Best Way to Store Leftover Beef Stew?
Store leftover beef stew in an airtight container in the fridge for up to 3 days. You can also freeze it for longer storage—just make sure to let it cool completely before transferring it to a freezer-safe container. Reheat on the stovetop or in the microwave, adding a splash of broth if it’s too thick!