This beef stew with vegetables is a hearty dish with tender beef chunks and lots of fresh veggies like carrots, potatoes, and peas. It’s perfect for cold days and makes a warm, filling meal.
I like to make this stew on weekends so I can relax and slowly enjoy the flavors. Sometimes I sneak in a little Worcestershire sauce for added taste!
If you want, serve it with crusty bread or cornbread. It’s a simple way to make your meal even more satisfying and comforting.
Ingredients & Substitutions
Beef: Use chuck roast for tenderness and flavor. I like browning the meat well—adds depth! If beef isn’t your thing, try stew meat or even chicken thighs for similar results.
Carrots: They bring sweetness and color. Peeling is optional—I like leaving the skin on for extra nutrients! Turnips or parsnips can be good substitutes if you want variety.
Potatoes: Russets or Yukon Golds give hearty texture. I cut them into large pieces to prevent falling apart during simmering. Sweet potatoes are a tasty, sweeter alternative.
Onions & Garlic: Build the base flavor with diced onions and minced garlic. Sautéing them first boosts aroma. Shallots or leeks can also work—they add a different subtle flavor.
Tomato Paste & Herbs: Concentrates flavor and thickens broth. I recommend fresh thyme or rosemary—dried works fine, just use less. Basil or bay leaves add lovely aroma—try different combos!
How do I sear beef without it drying out?
1. Pat the beef dry with paper towels to remove excess moisture. This helps with browning.
2. Heat your pan over medium-high heat until hot, then add a little oil. Don’t overcrowd the pan—cook in batches if needed.
3. Place beef pieces in the pan without moving them; let them develop a brown crust, about 3-4 minutes.
4. Flip and brown other sides briefly. Remove and set aside before adding vegetables or liquid to keep the beef juicy.
How to Make Beef Stew with Vegetables?
Ingredients You’ll Need:
Meat and Broth
- 2 pounds beef stew meat, cut into chunks
- 4 cups beef broth
Vegetables
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 potatoes, peeled and cubed
- 1 onion, chopped
Seasonings
- 2 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon thyme (optional)
How Much Time Will You Need?
10 minutes prep + 2 hours cooking + 0 minutes resting = approximately 2 hours and 10 minutes
Step-by-Step Instructions:
1. Prepare Ingredients
Peel and chop vegetables. Cut beef into chunks. Mince garlic. Set everything aside.
2. Brown the Beef
Heat a large pot over medium heat. Add beef and cook until browned on all sides. Remove from pot and set aside.
3. Sauté Vegetables
Add onions, garlic, carrots, and celery to the pot. Cook for about 5 minutes until softened.
4. Combine and Simmer
Return beef to the pot. Add potatoes, beef broth, salt, pepper, and thyme. Bring to a boil.
5. Cook the Stew
Reduce heat to low. Cover and simmer for 1.5 to 2 hours until beef is tender and flavors meld.
6. Serve
Stir the stew. Taste and adjust salt if needed. Serve hot with bread or rice if desired.
