Beef and Vegetable Stew is a classic dish that’s perfect for chilly days when you want something hearty and comforting. Tender chunks of beef slowly cooked with carrots, potatoes, and celery in a rich, flavorful broth make each bite warm and satisfying. The vegetables add a fresh sweetness that balances the deep meaty flavors, creating a stew that’s both filling and full of goodness.
I love making this stew because it fills my kitchen with the most inviting aromas as it simmers away. I usually like to prepare it the night before so the flavors really come together, and then reheat it for an easy, no-fuss dinner. It’s one of those recipes that gets better the next day, and leftovers are just as delicious, if not more.
When I serve this stew, I like to pair it with crusty bread or a simple green salad to keep things fresh and light. It’s such a crowd-pleaser—warm, cozy, and easy to enjoy with family or friends. Whenever I make this, it always feels like I’m sharing a little bit of comfort with everyone at the table.
Key Ingredients & Substitutions
Beef Chuck: This cut works best for stew since it becomes tender and flavorful after slow cooking. If unavailable, try beef brisket or short ribs. For a leaner option, use stew meat with less fat.
Vegetables: Carrots, potatoes, and peas add hearty texture and sweetness. You can swap potatoes for sweet potatoes or parsnips for a different flavor. Frozen peas are great if fresh aren’t on hand.
Tomato Paste & Diced Tomatoes: Tomato paste adds depth to the broth, while diced tomatoes give a little acidity and freshness. If you prefer less tomato flavor, just use tomato paste or skip tomatoes altogether.
Herbs & Seasonings: Thyme, rosemary, and bay leaves infuse the stew with aroma and flavor. Fresh herbs can be used too—add them near the end to keep their brightness.
How Do You Get Tender, Flavorful Beef in Stew?
The key is to brown the beef first and cook it low and slow. Here’s how:
- Pat beef cubes dry and season well with salt and pepper.
- Heat oil in a heavy pot, brown beef in batches so it’s nicely caramelized, not crowded.
- Don’t rush cooking times; simmer covered on low heat for 1½ to 2 hours until tender.
- Check the broth occasionally, adding a bit more liquid if it gets too thick or starts sticking.
Taking time with this process builds rich flavors and melts connective tissues, leaving you with juicy beef pieces that practically melt in your mouth.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heat and slow simmering.
- Sharp chef’s knife – makes cutting beef and vegetables quick and safe.
- Cutting board – gives you a stable surface to prep ingredients.
- Wooden spoon or heatproof spatula – easy for stirring without scratching your pot.
- Measuring spoons and cups – keep your seasoning and liquids accurate.
- Ladle – handy for serving the stew without mess.
Flavor Variations & Add-Ins
- Swap beef for lamb for a richer, gamey flavor that pairs well with rosemary.
- Add mushrooms for an earthy note and extra texture.
- Include parsnips or turnips alongside potatoes to mix up the root veggies.
- Stir in fresh herbs like parsley or thyme at the end for a bright finish.
How to Make Beef and Vegetable Stew?
Ingredients You’ll Need:
For The Stew:
- 2 lbs beef chuck, cut into 1-2 inch cubes
- 3 tbsp vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 1 cup green peas (fresh or frozen)
- 2 tbsp tomato paste
- 1 can (14 oz) diced tomatoes (optional, for deeper tomato flavor)
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- Fresh dill or parsley for garnish (optional)
How Much Time Will You Need?
This stew takes about 20 minutes to prep and another 2 to 2½ hours to cook slowly on the stove. The long simmering time makes the beef super tender and helps the flavors blend perfectly.
Step-by-Step Instructions:
1. Brown the Beef:
Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches, making sure each side gets a nice color. Once browned, take the beef out and set it aside.
2. Cook Onions and Garlic:
In the same pot, add the remaining tablespoon of oil if needed. Sauté the chopped onions for about 4-5 minutes, until they become soft and translucent. Then add the minced garlic and cook for another minute until fragrant.
3. Add Tomato Paste and Broth:
Stir in the tomato paste, cooking it for 2 minutes to bring out its flavor. If you’d like a richer tomato taste, add the canned diced tomatoes now and stir well.
4. Simmer the Beef:
Put the browned beef back into the pot. Pour in the beef broth and Worcestershire sauce. Add dried thyme, rosemary, and bay leaves. Bring everything to a gentle boil, then lower the heat and cover. Let it simmer for 1½ to 2 hours, or until the beef is tender.
5. Add Vegetables:
Next, add the carrots and potatoes. Continue simmering the stew for about 30-40 minutes, until the vegetables are soft.
6. Finish with Peas:
Stir in the green peas and let them cook for another 5 minutes.
7. Season and Serve:
Taste the stew and adjust salt and pepper if needed. Remove the bay leaves. Serve the stew hot, garnished with fresh dill or parsley if you like. It’s perfect with crusty bread or a fresh salad.
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but be sure to thaw it completely in the fridge overnight before cooking. This helps the meat brown evenly and reduces excess moisture that could make the stew watery.
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours, adding the vegetables about halfway through cooking.
How Should I Store Leftover Stew?
Let the stew cool to room temperature, then store it in an airtight container in the fridge for up to 3-4 days. It also freezes well—use freezer-safe containers and freeze for up to 3 months. Reheat gently on the stove or in the microwave.
Can I Substitute Other Vegetables?
Yes! Feel free to swap or add vegetables like parsnips, turnips, mushrooms, or green beans to suit your taste and what you have on hand.