Few dishes capture the feeling of warmth, comfort, and home quite like a classic Beef and Vegetable Stew. It’s the kind of meal that fills your kitchen with an inviting aroma, slowly simmering away until the meat turns tender and the vegetables soak up all that rich, savory flavor. Whether you’re cooking it on a cool evening or preparing a make-ahead meal for the week, this stew delivers nourishment, depth, and heartiness in every bite.
This recipe will guide you step-by-step on how to create a perfectly balanced stew — one with melt-in-your-mouth beef, perfectly cooked vegetables, and a thick, flavorful broth.
Ingredients
For 6 to 8 servings:
- 1 kg (2.2 lbs) beef chuck or stewing beef, cut into 2.5 cm (1 inch) cubes
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil or vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and sliced into thick rounds
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, chopped
- 1 cup green beans, trimmed and halved
- 1 cup peas (fresh or frozen)
- 3 tablespoons tomato paste
- 1 can (400 g) diced tomatoes
- 4 cups beef broth (homemade or low-sodium store-bought)
- 1 cup red wine (optional but adds depth)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch (optional, for thickening)
- Fresh parsley, chopped, for garnish
Preparation Steps
1. Prepare the Beef
Start by patting the beef cubes dry with a paper towel — this step is crucial because removing moisture helps the meat brown beautifully. In a large bowl, toss the beef with flour, a pinch of salt, and black pepper until evenly coated. The flour will help the meat brown and also thicken the stew later.
2. Brown the Meat
Heat two tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in small batches to avoid overcrowding — if you add too much at once, the meat will steam instead of sear. Sear the cubes on all sides until they’re golden brown, about 4 to 5 minutes per batch. Transfer the browned meat to a plate and set aside.
3. Build the Flavor Base
Reduce the heat to medium and add one more tablespoon of oil to the same pot. Add the chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for another minute, being careful not to burn it. Then, add the tomato paste and stir continuously for about 2 minutes. This step caramelizes the tomato paste slightly, intensifying its flavor.
4. Deglaze the Pot
Pour in the red wine (if using) and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot — these bits hold tons of flavor. Let the wine simmer for 2–3 minutes until it reduces slightly. If you prefer not to use alcohol, substitute this step with a splash of beef broth instead.
5. Add the Broth and Seasonings
Return the browned beef to the pot. Pour in the beef broth and diced tomatoes (with their juices). Add the bay leaves, thyme, rosemary, Worcestershire sauce, and another pinch of salt and pepper. Stir everything well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 1 hour and 15 minutes, stirring occasionally. The slow cooking allows the beef to become tender and the flavors to develop beautifully.
6. Add the Vegetables
After the first hour of simmering, add the carrots, potatoes, and celery to the pot. Stir, then cover again and cook for another 30 to 40 minutes, until the vegetables are tender and the beef practically melts in your mouth.
In the final 10 minutes of cooking, add the green beans and peas. This ensures they stay bright, slightly crisp, and full of flavor.
7. Adjust the Consistency
If you prefer your stew thicker, mix one tablespoon of cornstarch with two tablespoons of water in a small bowl to form a slurry. Slowly stir this mixture into the stew, letting it simmer uncovered for about 5 minutes until the broth thickens slightly.
If you want a deeper, more rustic flavor, you can also mash a few pieces of potato directly into the stew — they’ll naturally thicken the broth while keeping the texture hearty and satisfying.
8. Final Touches
Taste the stew and adjust seasoning as needed — add a bit more salt, pepper, or even a splash of Worcestershire sauce for umami depth. Remove the bay leaves before serving.
Garnish each bowl with freshly chopped parsley to brighten up the dish and add a touch of color.
Serving Suggestions
Beef and Vegetable Stew is best enjoyed hot, served in deep bowls with something on the side to soak up that rich broth. Some great pairings include:
- Crusty bread or buttered dinner rolls for dipping.
- Creamy mashed potatoes underneath the stew for an even heartier meal.
- Steamed rice or buttered noodles as a comforting base.
If you’re serving it for a dinner party, a simple green salad and a glass of red wine complete the meal beautifully.
Storage and Reheating
This stew tastes even better the next day, as the flavors continue to develop overnight. Allow leftovers to cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
To reheat, warm it gently on the stove over low heat, stirring occasionally. If the stew thickens too much after refrigeration, add a splash of beef broth or water to loosen it.
You can also freeze the stew for up to 3 months. Let it thaw in the fridge overnight before reheating.
Cooking Tips
- Choose the right cut of beef: Chuck roast is ideal — it has enough fat and connective tissue to become tender and flavorful when slow-cooked.
- Don’t rush the browning: Properly searing the beef adds deep, caramelized flavor that defines the stew.
- Use fresh herbs if possible: Fresh thyme and rosemary add a more aromatic touch.
- Simmer slowly: The longer the stew cooks gently, the richer it becomes.