This Beef and Vegetable Stew is a classic comfort dish that’s full of tender chunks of beef, hearty vegetables like carrots and potatoes, all simmered together in a rich, flavorful broth. It’s the kind of meal that feels warm and satisfying after a long day, with every spoonful bringing a bit of coziness to the table.
I love making this stew because it’s so easy to throw together, and it fills the kitchen with such a comforting smell while it cooks. I usually let it simmer slowly to make sure the beef gets super tender and the flavors really meld together. A little tip I have is to add some fresh herbs near the end for a bright touch that makes the stew taste even better.
We often enjoy this stew with a chunk of crusty bread for dipping, which makes the meal feel even more special. It’s one of those dishes that everyone seems to love, and I always feel proud serving it at family dinners or cozy nights in. Plus, it makes great leftovers—sometimes even better the next day!
Key Ingredients & Substitutions
Beef chuck roast: This cut is perfect for stew because it gets tender and flavorful when slow-cooked. If you don’t have chuck, brisket or stew meat works well too.
Vegetables: Carrots, potatoes, celery, and peas give the stew a great mix of texture and color. You can swap peas with green beans or corn if that’s what you have.
Beef broth: It gives the stew its rich taste. If you’re short on broth, use beef stock or even water with a beef bouillon cube.
Tomato paste: This adds depth and a slight tang. If you don’t have it, tomato sauce or ketchup can be a quick substitute in small amounts.
How Do You Get Tender, Flavorful Beef in a Stew?
The secret is to brown the beef cubes well before simmering. This step locks in flavor and adds a nice color to the stew base. Don’t crowd the pan—do it in batches to get a good sear.
After browning, simmer low and slow for at least 1.5 hours. This breaks down the tough fibers in the beef, making it tender but still holding shape.
- Heat oil over medium-high heat.
- Brown beef cubes in batches; don’t overcrowd.
- Simmer gently, covered, for 90 minutes or more.
Adding vegetables later helps them stay firm and not too mushy. Finally, fresh herbs or chopped parsley at the end brighten the stew and add a fresh touch.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for even heat and slow simmering to tenderize the beef.
- Sharp chef’s knife – makes chopping vegetables and cutting beef easy and safe.
- Wooden spoon – great for stirring without scratching your pot.
- Measuring cups and spoons – to get the broth and seasonings just right.
- Cutting board – a sturdy surface keeps your prep organized and safe.
Flavor Variations & Add-Ins
- Swap beef for lamb chunks for a richer, slightly gamey taste that pairs well with rosemary.
- Add mushrooms for earthiness and extra texture, especially if you like a heartier stew.
- Use sweet potatoes instead of regular potatoes for a mild sweetness and softer texture.
- Mix in some cooked barley or pearl couscous near the end to make the stew more filling.
How to Make Beef and Vegetable Stew?
Ingredients You’ll Need:
For the Stew:
- 1.5 pounds (700g) beef chuck roast, cut into 1-2 inch cubes
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 3 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 2 celery stalks, cut into pieces
- 1 cup green peas (frozen or fresh)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- Fresh chopped parsley or dill for garnish
How Much Time Will You Need?
This stew takes about 20 minutes to prepare and brown the beef and veggies. Then it needs about 1 hour and 45 minutes to simmer: 1.5 hours for tender beef, and an additional 30-40 minutes for the vegetables. Altogether, plan for roughly 2 hours and 15 minutes total.
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 in batches so it browns on all sides without crowding. Once browned, remove the beef and set it aside.
2. Cook the Onion and Garlic:
In the same pot, add the chopped onion. Cook for 3-4 minutes until soft, then add the minced garlic and cook an extra minute until fragrant.
3. Stir in Tomato Paste:
Add the tomato paste to the pot and cook for 1-2 minutes, stirring well to mix it in and deepen the flavors.
4. Simmer the Beef:
Return the browned beef cubes to the pot. Pour in the beef broth and water. Add the bay leaf, dried thyme, and rosemary. Bring everything to a boil, then lower the heat, cover, and let it simmer gently for about 1.5 hours or until the beef is tender.
5. Add the Vegetables:
Stir in the carrots, potatoes, and celery. Cover the pot again and continue simmering for another 30-40 minutes until the vegetables are cooked through but still hold their shape.
6. Finish with Peas and Seasoning:
Add the green peas to the stew, season with salt and pepper to your liking, and cook for 5 more minutes to warm everything through.
7. Serve:
Remove the bay leaf. Spoon the hearty stew into bowls and sprinkle fresh chopped parsley or dill on top for a fresh, bright finish. Serve hot, ideally with crusty bread for dipping.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. This ensures even browning and proper cooking throughout the stew.
Can I Use Different Vegetables?
Absolutely! Feel free to swap or add vegetables like mushrooms, sweet potatoes, parsnips, or green beans based on your preference or what’s in season.
How Should I Store Leftovers?
Store leftover stew in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to keep the beef tender and vegetables intact.
Can I Make This Stew Ahead of Time?
Yes! In fact, the flavors often improve after a day. Prepare the stew fully, refrigerate overnight, and gently reheat before serving.