Hello, comfort food lovers! There’s nothing quite like a big pot of Hearty Beef and Vegetable Stew bubbling away on the stove – it’s the ultimate hug in a bowl on a chilly day. Tender chunks of beef simmered low and slow with carrots, celery, potatoes, and aromatic herbs in a rich, flavorful broth. This classic stew is packed with wholesome veggies, melt-in-your-mouth beef, and that deep, satisfying taste that makes everyone come back for seconds.
I love this recipe because it’s straightforward, uses everyday ingredients, and gets even better the next day (hello, leftovers!). It’s nourishing, freezer-friendly, and perfect for feeding a crowd or cozy family dinners. Plus, it’s naturally gluten-free and loaded with nutrients – a true one-pot wonder that fills your kitchen with the most amazing aromas.
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
Why These Ingredients Create the Perfect Stew
Here’s what makes this combo so cozy and delicious:
- Beef chuck: The best cut for stew – it’s marbled with fat that melts during slow cooking, making the meat incredibly tender and flavorful.
- Olive oil: For browning the beef and building that deep, rich base (called fond) on the pot bottom.
- Onion, garlic, carrots, celery: The classic mirepoix – they add sweetness, aroma, and form the flavorful foundation.
- Potatoes: Hearty and starchy, they thicken the broth naturally while adding comforting texture.
- Beef broth & tomato paste: Broth for richness, tomato paste for umami depth and a touch of acidity.
- Thyme & bay leaf: Classic herbs that infuse the stew with earthy, warm notes.
- Optional peas: A pop of sweetness and color at the end – they stay bright green!
Everything comes together for a balanced, hearty meal that’s pure comfort.
Ingredients
- 2 lb (900g) beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 carrots, sliced into rounds
- 4 celery stalks, sliced
- 4 medium potatoes, peeled and cubed
- 4 cups (1L) beef broth (low-sodium if preferred)
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves (or 1 tsp dried)
- 1 bay leaf
- Salt and black pepper to taste
- Optional: 1 cup frozen peas (added at the end)
- For serving: crusty bread rolls or biscuits
Step-by-Step Instructions
- Brown the beef — Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Pat the beef cubes dry, season generously with salt and pepper, then brown in batches (don’t overcrowd!) for about 5 minutes per batch until deeply golden. This step adds tons of flavor – remove to a plate.
- Sauté the veggies — In the same pot (all that browned goodness stays!), add onion, carrots, and celery. Cook 5-7 minutes until softened and starting to caramelize. Stir in garlic for 30 seconds until fragrant.
- Build the base — Add tomato paste and stir for 1 minute – it deepens the color and flavor.
- Simmer time — Return the beef (and juices) to the pot. Add potatoes, beef broth, thyme, and bay leaf. Bring to a boil, then reduce to low, cover, and simmer gently for 1 to 1.5 hours. Stir occasionally until the beef is fork-tender and the broth has thickened.
- Final touches — Remove the bay leaf. If using peas, stir them in for the last 5 minutes. Taste and adjust seasoning.
- Serve — Ladle into bowls and enjoy hot with warm bread for dipping!
Pro Tips for the Ultimate Beef Stew
- Dry the beef well before browning → better sear and flavor.
- Don’t skip batches when browning → overcrowding steams instead of browns.
- For thicker stew: Mash a few potatoes against the pot side, or mix 1 tbsp cornstarch with water and stir in at the end.
- Slow cooker version: Brown first, then cook on low 8 hours.
- Instant Pot: Use sauté function for browning, then pressure cook 35 minutes.
- Wine boost: Deglaze with 1 cup red wine after veggies for extra depth.
Variations and Substitutions
Make it your own!
- Veggies: Add parsnips, turnips, mushrooms, or green beans.
- Herbs: Rosemary or parsley for a twist.
- Spicy: Red pepper flakes or Worcestershire sauce.
- Guinness stew: Swap some broth for stout beer.
- Vegetarian: Use mushrooms and veggie broth.
- Low-carb: Swap potatoes for cauliflower or more root veggies.
Meal Prep, Storage, and Serving Ideas
This stew is even better the next day! Cool completely, then store in the fridge up to 4 days or freeze up to 3 months. Reheat gently on the stove (add a splash of broth if needed).
Serving suggestions:
- Crusty bread, biscuits, or mashed potatoes on the side.
- Top with fresh parsley or a dollop of sour cream.
- Pair with a simple green salad or pickled veggies.
Nutrition Facts (Per Serving – Based on 6 Servings)
Approximate values using standard data
- Calories: 450
- Protein: 38g (from the beef – great for staying full)
- Carbohydrates: 35g
- Dietary Fiber: 6g
- Sugars: 7g (natural from veggies)
- Total Fat: 20g
- Saturated Fat: 6g
- Sodium: ~800mg (varies with broth/salt)
- Key Micro-nutrients: Excellent source of Vitamin A, Vitamin C, iron, and potassium
A nourishing, balanced bowl that’s cozy and wholesome.
Frequently Asked Questions
Can I make this in a slow cooker? Yes! Brown first if possible, then cook on low 8-10 hours.
What if my stew is too thin? Simmer uncovered for the last 30 minutes, or add a cornstarch slurry.
Best beef cut? Chuck is ideal – affordable and tenderizes beautifully.
Can I freeze it? Absolutely – potatoes hold up well!
No Dutch oven? Use any large heavy pot with a tight lid.
There you have it – your go-to Hearty Beef and Vegetable Stew that’s sure to warm hearts and bellies. It’s pure comfort in every spoonful. Make a pot this weekend and enjoy the magic! 🥘❤️