Save This Hearty Beef Vegetable Stew has been warming us up on chilly evenings and gathering smiles around the table for years. Loaded with tender beef chunks and a medley of vibrant vegetables all gently simmered until every bite is flavorful and satisfying. I reach for this recipe whenever a neighbor drops by or my family craves something truly comforting.
The first time I made this stew was for a snowy Sunday dinner and watching everyone go for seconds made it a regular request during colder months. It truly does taste better the next day so I always make extra for lunches.
Ingredients
- Beef chuck or stewing beef: Choose well-marbled pieces for extra tenderness and deep flavor
- Yellow onions: These add gentle sweetness and build the flavor base as they caramelize
- Carrots: Pick firm and brightly colored carrots for natural sweetness and color
- Celery: Fresh crisp stalks bring subtle aroma and balance
- Russet potatoes: Starchy potatoes help thicken the stew and add heartiness
- Garlic: Fresh cloves for bold pungency Look for tight healthy bulbs
- Tomato paste: Deepens color and adds tangy richness Use a good-quality brand for best flavor
- Beef broth: Opt for a rich homemade broth if possible boxed is great for convenience
- Worcestershire sauce: Brings a savory depth and subtle umami to round everything out
- Dried thyme: Choose fragrant loose-leaf thyme or crush for max flavor
- Bay leaf: Adds old-fashioned earthy aroma Remove before serving
- Frozen peas: Tender and sweet added at the end for color and fresh flavor
- Salt and black pepper: Season boldly in layers Taste and adjust
Instructions
- Sear the Beef:
- Dry the beef with paper towels then sprinkle generously with salt and pepper. Heat a heavy-bottomed pot over medium-high until hot. Add beef cubes in a single layer and let them brown deeply on all sides turning only when the crust forms. Transfer brown beef to a plate.
- Build the Flavor Base:
- In the same pot lower the heat to medium and add chopped onions carrots and celery. Stir often scraping up those brown bits from the bottom with a wooden spoon. Cook until the onions turn golden and the carrots soften a bit about ten minutes.
- Layer in the Tomato Paste and Garlic:
- Add tomato paste and minced garlic to the pot stirring constantly for two minutes. This step caramelizes the paste and wakes up the garlic making them more intense and flavorful.
- Deglaze and Simmer:
- Pour beef broth into the pot scraping up anything stuck to the bottom. Add the browned beef potatoes a splash of Worcestershire dried thyme and bay leaf. Bring everything to a gentle simmer then reduce heat and cover. Cook for ninety minutes stirring every now and then until beef is fork-tender.
- Final Veggie Boost:
- Stir in frozen peas just before serving and simmer uncovered for five minutes. Taste the stew and adjust seasoning with extra salt or pepper if needed. Remove the bay leaf.
Save My favorite part has always been those tender pieces of beef that practically melt into the rich broth. One of my best memories is watching my kids dunk crusty bread into the bowl and chase the last bits of carrots when they were small. Even my dad who swears he is not a soup guy admits this stew is something he craves every winter.
Storage Tips
Cool the stew completely before transferring to airtight containers glass or heavy plastic are best. It will keep well in the refrigerator for up to four days and freezes beautifully for up to three months. Reheat gently over low heat adding a splash of water or broth to loosen if needed.
Ingredient Substitutions
You can swap out vegetables based on the season or what is on hand try sweet potatoes for russets or add parsnips for extra sweetness. Use red wine when deglazing for even deeper flavor. If you need a gluten-free version double-check your Worcestershire sauce brand.
Serving Suggestions
Serve it with crusty sourdough or warm cornbread to soak up every drop. I sometimes top each bowl with fresh parsley or a dollop of sour cream for extra richness. Pair alongside a crisp green salad for a balanced meal.
Cultural and Historical Context
Traditional beef stew recipes have roots in French and Irish kitchens where cooks relied on slow simmering to transform humble cuts of beef into luxurious comforting meals. Using affordable hearty vegetables made this dish a staple in thrifty home kitchens for generations.
Seasonal Adaptations
In spring swap peas for chopped asparagus and add baby new potatoes In fall use sweet potatoes squash and a dash of smoked paprika Summer can handle more fresh herbs like parsley juice and zest added just before serving
Success Stories
Some of my happiest gatherings have started with a big pot of this stew on the stove. Friends often ask for second helpings and a copy of the recipe. I have had busy weekdays made brighter knowing there was a batch simmering in the freezer for quick family meals.
Freezer Meal Conversion
Divide cooled stew into meal-sized containers label and date. Thaw overnight in the fridge or reheat straight from frozen over gentle heat. Add a splash of extra broth to refresh flavor.
Save This stew is even better after resting overnight. Savor with good bread and warm company.
Kitchen Guide
- → How long does it take to cook beef until tender?
Beef typically becomes tender after simmering for 1.5 to 2 hours over low heat.
- → Which vegetables are best for this stew?
Carrots, potatoes, and celery are classic choices, but parsnips or turnips also add great flavor.
- → Can you make this dish in advance?
Yes, flavors deepen if prepared a day ahead and reheated gently before serving.
- → What is the best broth or stock to use?
Beef stock is ideal, but chicken or vegetable broth work well for subtler flavors.
- → How do you thicken stew naturally?
Simmer uncovered to reduce liquid, or add a small amount of flour or mashed potatoes.