This Beef Stew with Vegetables is a cozy dish that warms you up from the inside out! Tender beef, carrots, potatoes, and onions all come together in a rich broth that’s just so inviting.
I love that you can throw everything in one pot and let it simmer. Plus, it makes your kitchen smell amazing! Perfect for chilly days or when you want something hearty. 🥘
Key Ingredients & Substitutions
Beef Stew Meat: Utilize cuts like chuck or brisket for the best flavor and tenderness. If you’re looking for a lighter option, beef can be swapped for turkey or chicken. Just note that cooking times may vary.
Vegetable Oil: Any cooking oil works here, but I often use olive oil for added flavor. If you want to avoid oil, broth or water can be used to sauté your onions.
Carrots: Fresh carrots sweeten the stew nicely. In a pinch, you can use frozen carrots. You could also substitute parsnips for a different taste if you like.
Potatoes: I prefer Yukon Gold for their creaminess, but Russets or red potatoes work too. If you need a low-carb option, try cauliflower or turnips.
Beef Broth: Homemade broth is wonderful, but store-bought works as well. If you’re vegetarian, a vegetable broth will deliver great flavor!
How Do I Make Sure the Beef is Tender?
To achieve tender beef, the key is low and slow cooking. Start browning the beef pieces to develop flavor. Don’t rush the simmering stage; giving it at least 1.5 to 2 hours allows the meat to become fork-tender.
- Seal in the flavor by browning in batches. Avoid overcrowding the pot!
- Keep the heat low after bringing it to a boil. Let it simmer gently.
- Be patient! The longer it cooks, the better the flavor and texture.
How Do I Get the Vegetables Just Right?
Add your veggies in stages for perfect doneness. Start with those that take longer to cook, like carrots and potatoes. Add green beans and peas near the end to keep them vibrant and crisp.
- Carrots and potatoes should simmer for about 20 minutes before adding the green beans.
- Keep an eye on the textures—don’t let them go mushy!
- Parsley adds a fresh touch right before serving; don’t skip it!
Enjoy your delightful creation!
How to Make Beef Stew with Vegetables
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900 g) beef stew meat, cut into 1-inch cubes
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 1 cup green beans, trimmed and cut in half
- 1 cup green peas (fresh or frozen)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley for garnish
Time Needed for Cooking:
You’ll need about 15 minutes to prep the ingredients, and then about 2 hours for the stew to cook and become tender. It’s a total of around 2 hours and 15 minutes. The best part? While it cooks, your kitchen will smell wonderful!
Step-by-Step Instructions:
1. Brown the Beef:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches—don’t overcrowd the pot. Season each batch with salt and pepper, and brown on all sides. Once browned, remove the beef and set aside.
2. Sauté the Onions and Garlic:
In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and sauté for another minute until you can smell its aroma.
3. Incorporate Tomato Paste:
Next, stir in the tomato paste and let it cook for about 1-2 minutes. This really brings out a deeper flavor!
4. Combine the Liquids:
Return the browned beef to the pot. Pour in the beef broth and water, using a wooden spoon to scrape up any browned bits stuck at the bottom of the pot. These bits are full of flavor!
5. Add the Seasonings:
Stir in the dried thyme and bay leaves. Bring everything to a boil, then reduce the heat to low and cover. Let it simmer gently for about 1.5 to 2 hours. This slow cooking will make the beef incredibly tender.
6. Add Root Vegetables:
After the beef has become tender, add the carrots and potatoes. Let them simmer for about 20 minutes, or until they are almost tender.
7. Include Green Veggies:
Next, toss in the green beans and peas. Cook everything together for another 10 minutes, ensuring that all the vegetables are tender but still holding their shape.
8. Final Touches:
Remove the bay leaves from the pot, and taste your stew. Adjust the seasoning with salt and pepper as needed.
9. Garnish and Serve:
Sprinkle chopped fresh parsley over the stew to brighten it up right before serving. It adds a lovely fresh flavor!
10. Enjoy:
Serve your delicious beef stew hot! It’s perfect with some crusty bread on the side or served over cooked rice. Enjoy the warmth and comfort of this hearty dish!
Bon appétit!
Can I Use Different Cuts of Beef for Stew?
Absolutely! While chuck roast is ideal for beef stew due to its tenderness when cooked low and slow, you can also use brisket or round. Just make sure the cut has some marbling for better flavor.
Can I Make This Recipe in a Slow Cooker?
Yes! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours. The vegetables and beef will become wonderfully tender!
How to Store Leftover Beef Stew?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months. Just let it cool completely before freezing, and reheat it gently on the stove or in the microwave when you’re ready to enjoy it again!
Can I Add Other Vegetables to the Stew?
Definitely! Feel free to customize with other vegetables like celery, parsnips, or bell peppers. Just keep in mind that cooking times may vary depending on the vegetable’s density.
