This Hearty Beef and Vegetable Stew is a warm hug in a bowl! Packed with tender beef, carrots, potatoes, and peas, it’s perfect for chilly days.
Your kitchen will smell amazing as it simmers. I love to serve it with crusty bread for dipping—because who can resist a little dunking action? 😄
This stew is super easy to make. Just toss everything in a pot, let it cook, and enjoy a bowl of comfort that fills you up with love and flavor!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stewing as it becomes tender with long cooking. If you’re looking for a leaner option, you could try sirloin or round, but they might not be as juicy.
Vegetable Oil or Olive Oil: Both work well, but olive oil adds a nice flavor. If you want to make it heartier, a bit of bacon fat could be a tasty substitute!
Red Wine: Adds depth, but you can skip it or use extra beef broth for a non-alcoholic version. I often use a hearty grape juice as a substitute and it works well!
Vegetables: Feel free to swap out carrots, potatoes, or peas based on your preference or what you have on hand. Sweet potatoes, parsnips, or even green beans can be great alternatives.
How Do You Brown Beef to Get the Best Flavor?
Browning the beef is a key step for developing flavor. Here’s how you can do it right:
- Make sure the beef is really dry. Pat it with paper towels to remove moisture.
- Don’t crowd the pot! Too much beef in the pot at once can steam it instead of browning it.
- Allow each piece to sear without moving it for a couple of minutes before flipping. This will give you that nice brown crust.
- After browning, don’t forget to scrape the bottom of the pot when you add the wine. Those browned bits add so much flavor to the stew!
This technique will maximize the taste of your stew and keep everyone coming back for seconds!
Hearty Beef and Vegetable Stew
Ingredients You’ll Need:
For the Stew:
- 2 pounds beef chuck, cut into 1 ½-inch cubes
- 3 tablespoons vegetable oil or olive oil
- Salt and freshly ground black pepper, to taste
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with extra broth)
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 bay leaves
- 1/4 cup all-purpose flour (for coating beef)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This hearty Beef and Vegetable Stew takes about 15 minutes to prepare and roughly 2.5 hours to cook. The simmering time allows all the flavors to meld beautifully, making it well worth the wait!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with paper towels. This step is essential for browning. Season the cubes generously with salt and pepper, then lightly coat them with flour. Shake off any excess flour to avoid clumping.
2. Brown the Beef:
Heat 2 tablespoons of your chosen oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, making sure to give each piece enough space to form a nice crust. Brown the beef on all sides, which should take about 4-5 minutes per batch. Once done, remove the beef and set it aside on a plate.
3. Sauté Aromatics:
In the same pot, add the remaining tablespoon of oil. Toss in the diced onion and sauté for about 5 minutes until it becomes translucent. Then, add the minced garlic and continue cooking for an additional minute, stirring until fragrant.
4. Add Tomato Paste and Deglaze:
Stir in the tomato paste and let it cook for 2 minutes. Then, pour in the red wine if you are using it. Use a wooden spoon to scrape up any tasty brown bits stuck to the bottom of the pot. Let it simmer for around 3-4 minutes to reduce slightly.
5. Combine Ingredients:
Return the browned beef to the pot, along with any juices that have collected. Add the beef broth, dried thyme, rosemary, and bay leaves. Stir everything together and bring to a low boil.
6. Simmer Stew:
Once boiling, reduce the heat to low. Cover the pot and let it simmer gently for 1.5 to 2 hours, allowing the beef to become tender and flavorful.
7. Add Vegetables:
After the beef is tender, add your chopped carrots and potatoes to the pot. Cover again and let it simmer for another 30-40 minutes, or until the vegetables are cooked through and tender.
8. Add Peas and Final Seasoning:
Stir in the frozen peas and cook for an additional 5 minutes. Taste the stew and adjust the seasoning with more salt and pepper if necessary.
9. Serve:
Before serving, remove the bay leaves from the stew. Ladle the warm stew into bowls and finish with a sprinkle of freshly chopped parsley for a burst of color and flavor.
Enjoy your warm, comforting, and robust Hearty Beef and Vegetable Stew! It’s great served with crusty bread or over a bed of mashed potatoes for an extra special meal.
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While beef chuck is preferred for its tenderness and flavor after slow cooking, you can also use brisket or round cuts. Just remember that leaner cuts might require a shorter cooking time to avoid drying out.
How Can I Thicken the Stew if It’s Too Watery?
If your stew ends up too thin, you can thicken it by mixing a tablespoon of cornstarch with a couple of tablespoons of cold water to create a slurry. Stir this into the stew and let it cook for an additional 5-10 minutes, until thickened. Alternatively, you can mash some of the potatoes in the stew to help thicken it naturally!
Can I Freeze Leftover Stew?
Yes, this stew freezes well! Allow it to cool completely, then transfer it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight and reheat on the stove or microwave.
What Are Some Great Side Dishes to Serve With This Stew?
This hearty stew pairs perfectly with crusty bread or rolls for dipping. You can also serve it over mashed potatoes, rice, or with a side salad for a complete meal!
