Beef and Vegetable Stew is a hearty, comforting dish packed with tender chunks of beef, carrots, potatoes, and peas all simmered in a rich, flavorful broth. It’s the kind of meal that wraps you up in warmth, perfect for a chilly day when you just want something filling and satisfying. The veggies add a nice sweetness and texture that balances the rich, meaty flavor perfectly.
I love making this stew on a lazy weekend when I have time to let it cook slowly. The longer it simmers, the more the flavors blend together, and the beef gets super tender—it practically melts in your mouth. I always find that using fresh, simple ingredients and letting them cook gently is the secret to a great stew. Plus, it’s one of those dishes that tastes even better the next day!
My favorite way to serve beef and vegetable stew is with a big slice of crusty bread on the side to soak up all the delicious juices. It’s also great with a side of buttered green beans or a simple salad to keep things light. Whether it’s a cozy family dinner or a casual get-together, this stew always feels like a warm hug in a bowl—and I know you’re going to love it just as much as I do.
Key Ingredients & Substitutions
Beef Stew Meat: Look for chuck roast or stew beef since they get tender when slow-cooked. If you want a leaner option, try sirloin, but it might not be as soft.
Vegetables: Carrots, potatoes, celery, and peas are classic here. You can swap peas for green beans or add mushrooms for extra flavor.
Beef Broth: Use low-sodium broth so you can control the salt level. If you don’t have broth, water with beef bouillon cubes works fine.
Tomato Paste: This deepens the flavor and adds a hint of sweetness. In a pinch, you can use crushed tomatoes, but reduce any added liquid elsewhere.
How Do I Get Tender, Flavorful Beef in My Stew?
The key is browning the beef first. This step builds rich flavor and texture.
- Heat oil over medium-high heat until shimmering.
- Pat beef dry to get a good sear; wet beef steams instead.
- Brown beef pieces in batches without crowding the pan.
- Don’t rush—let the beef sit a minute per side for a nice crust.
- Once browned, remove beef before cooking onions to keep the pot flavors rich.
After browning, simmer the beef low and slow with the broth. This breaks down connective tissue, making meat tender and juicy.
Equipment You’ll Need
- Large Dutch oven or heavy pot – perfect for browning the beef and slow simmering the stew evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Sharp chef’s knife – helps you cut meat and vegetables safely and precisely.
- Cutting board – keeps your work area clean and protects surfaces while chopping.
- Ladle – makes serving the stew easy and mess-free.
Flavor Variations & Add-Ins
- Swap beef for lamb or pork cubes for a different meaty taste and texture.
- Add mushrooms or parsnips for earthier flavors and extra depth.
- Use fresh rosemary instead of thyme for a piney, aromatic touch.
- Stir in a splash of red wine before simmering to boost richness and complexity.
How to Make Beef and Vegetable Stew
Ingredients You’ll Need:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp 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
- 8 small potatoes, peeled or unpeeled depending on preference
- 2 stalks celery, sliced
- 1 cup fresh or frozen peas
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley or dill, chopped for garnish
Time Needed
This recipe takes about 15 minutes to prepare and 1 hour 30 minutes to cook. You’ll spend time browning the meat, sautéing veggies, and then slow-simmering the stew so the beef becomes tender and the flavors develop beautifully.
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 cook them until they’re nicely browned on all sides, about 5-7 minutes. This adds great flavor! Once browned, remove the beef and set it aside.
2. Cook the Vegetables and Add Flavor:
In the same pot, add the chopped onion and sauté for 3-4 minutes until it gets soft. Then stir in the minced garlic and cook for 1 more minute until fragrant. Mix in the tomato paste, paprika, and dried thyme and cook for another minute to let those flavors shine.
3. Simmer the Stew:
Return the browned beef to the pot, pour in the beef broth and water, and throw in the bay leaf. Bring everything up to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for about 1 hour, or until the beef starts to feel tender.
4. Add Vegetables and Finish Cooking:
Throw in the carrots, potatoes, and celery. Cover and simmer for 30-40 minutes more until both the beef and veggies are tender. Stir in the peas last and cook for another 5 minutes just to warm them through.
5. Final Touches:
Season the stew with salt and black pepper to your taste. Remove the bay leaf. Serve the stew hot, generously garnished with fresh parsley or dill, and maybe some crusty bread on the side for dipping and soaking up the tasty broth.
Can I Use Frozen Beef for This Stew?
Yes, you can! Just make sure to thaw the beef completely in the refrigerator overnight before cooking. This helps it brown properly and cook evenly.
Can I Make Beef and Vegetable Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then transfer everything to your slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally.
Can I Substitute Other Vegetables?
For sure! Feel free to swap in vegetables like green beans, parsnips, or mushrooms to suit your taste or what you have on hand.
