Beef Stew with Vegetables is a classic comfort dish that brings together tender chunks of beef, hearty carrots, potatoes, and onions in a rich, flavorful broth. It’s the kind of meal that fills the kitchen with a wonderful aroma and warms you up on even the chilliest days.
I love making this stew because it’s so forgiving—you can toss in whatever veggies you have on hand, and it still turns out delicious. I usually let it simmer low and slow for a couple of hours to make sure the beef is melt-in-your-mouth tender and the flavors blend perfectly. There’s something so satisfying about stirring a thick, cozy stew and knowing a great meal is just around the corner.
One of my favorite ways to enjoy this stew is with a big slice of crusty bread to soak up every last bit of the broth. It’s also one of those meals that’s even better the next day, making it perfect for leftovers. Whether you’re feeding a family or just want a warm, hearty dinner, this beef stew always hits the spot and makes any evening a little bit cozier.
Key Ingredients & Substitutions
Beef chuck: This cut has the right amount of fat and connective tissue to become tender and flavorful when slow-cooked. If you can’t find chuck, stew meat or brisket work well too.
Vegetables: Carrots, potatoes, celery, and green beans add great texture and flavor. Feel free to swap green beans for peas or add mushrooms for extra earthiness.
Broth and tomato paste: Beef broth gives a rich base, and tomato paste adds depth. If you prefer, you can use vegetable broth for a lighter stew or add a splash of red wine for complexity.
How Do You Get Tender, Flavorful Beef in Stew?
The key is to brown the beef first and then cook it low and slow. Browning seals in flavor and adds a rich color.
- Season beef well, then brown it in batches over medium-high heat in hot oil.
- Don’t crowd the pot — too many pieces mean steaming, not browning.
- Simmer the stew gently for at least 1.5 hours until beef is tender. Low heat helps break down tough fibers.
This slow cooking time makes all the difference—it turns tough meat into meltingly tender bites.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I like it because it heats evenly, helping the stew cook slowly and uniformly.
- Sharp knife and cutting board – makes chopping vegetables safe and easy.
- Wooden spoon or ladle – perfect for stirring and scooping up hearty portions without damaging your cookware.
- Measuring spoons and cups – helps with accurate seasoning, especially for the broth and spices.
Flavor Variations & Add-Ins
- Swap carrots for parsnips or turnips for a slightly different sweetness and texture. They hold up well in long cooking.
- Use different proteins like veal or lamb instead of beef for a new twist on the stew.
- Add herbs like rosemary or thyme early in cooking for extra aroma or stir in fresh green herbs just before serving.
- Mix in a splash of red wine or a dash of Worcestershire sauce to deepen the broth’s flavor.
Beef Stew with Vegetables
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1-inch cubes
- Salt and black pepper, to taste
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 4 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 stalks celery, chopped
- 1 cup green beans, trimmed and cut into pieces
- 1 cup frozen peas
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This hearty stew takes around 2 hours to prepare and cook. You’ll spend about 20 minutes on preparation and browning the beef, then let everything simmer gently for 1.5 to 2 hours, making the meat tender and the flavors rich and delicious.
Step-by-Step Instructions:
1. Brown the Beef:
First, season the beef cubes well with salt and pepper. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches so you don’t crowd the pot, and brown each piece on all sides. Remove the browned beef and set aside.
2. Cook the Onions and Garlic:
In the same pot, add the chopped onion and cook until soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Develop the Flavor Base:
Stir in the tomato paste and cook for 1-2 minutes, letting it deepen in color and flavor. Then add the browned beef back to the pot along with the beef broth, water, thyme, and bay leaves.
4. Simmer the Stew:
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 1.5 hours, until the beef is tender and full of flavor.
5. Add the Vegetables:
Add the carrots, potatoes, and celery to the pot. Cover and cook for another 30 minutes until the veggies are soft but not mushy.
6. Finish with Green Beans and Peas:
Add green beans and frozen peas, then cook uncovered for 5-10 minutes to heat through and keep the veggies vibrant.
7. Thicken (Optional) and Serve:
If you want a thicker stew, mix the flour with a few tablespoons of cold water to make a smooth slurry. Stir it into the stew and cook for a few more minutes until thickened. Remove the bay leaves, check seasoning, and adjust salt and pepper as needed. Serve hot, sprinkled with fresh parsley. Don’t forget some crusty bread on the side!
Can I Use Frozen Beef for This Stew?
Yes, but make sure the beef is fully thawed before cooking to ensure even browning and cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave.
How Can I Make the Stew Thicker?
Mix 2 tablespoons of all-purpose flour with cold water to make a slurry, then stir it into the simmering stew. Cook for a few more minutes until it thickens to your liking.
Can I Prepare This Stew Ahead of Time?
Absolutely! The flavors often taste better the next day. Store the stew in an airtight container in the fridge for up to 3 days, then reheat gently on the stove.
What Vegetables Can I Substitute or Add?
You can swap or add root vegetables like parsnips or turnips, mushrooms, or even sweet potatoes. Just keep in mind cooking times so everything remains tender but not mushy.