Beef Stew with Vegetables

This Beef Stew with Vegetables is a warm, comforting dish made with tender beef chunks and a mix of hearty vegetables like carrots, potatoes, and peas. It’s perfect for cozy nights and family meals.

I find myself wanting a big bowl of this stew on cold days. It tastes even better if I make it the day before—flavors get friends with each other!

For an easy meal, serve it with a crusty bread or over rice. I like to add a dash of hot sauce for a little extra kick that makes it more fun!

Ingredients & Substitutions

Beef: Use chuck roast for tender, flavorful meat. I favor it because it stays juicy and breaks down nicely as it cooks. If unavailable, stewing beef works well — just cut it into evenly sized pieces for even cooking.

Carrots: Fresh carrots add sweetness and color. I peel mine but leaving the skin adds texture. Frozen carrots are a quick swap — just thaw before adding to the stew.

Potatoes: Yellow or red potatoes work best—they hold their shape. I cut them into chunks that are roughly the same size to ensure even cooking. Sweet potatoes can be an interesting, sweet twist if you prefer.

Onions: Yellow or white onions give depth to the flavor. I dice them finely for quick flavor release; early cooking helps build richness. Shallots work as a milder alternative, and leeks are a nice substitute too.

Celery: Adds crunch and brightness. I chop it small so it softens nicely. If you’re out, fennel or bell peppers can add a different but tasty element.

Beef Broth: Use low-sodium broth to control salt. I boost flavor with a splash of wine or some Worcestershire sauce. Bouillon cubes are quick substitutes if broth isn’t available.

How do I sear beef without it drying out?

Pat the beef dry with paper towels; moisture prevents proper searing. Heat your pot over medium-high until hot, add a bit of oil. Sear the beef in batches, don’t overload, and don’t stir too soon. Let it brown undisturbed for 3-4 minutes per side.

• Ensure the pan is hot before adding meat to get a nice crust.
• Avoid crowding the pan; cook in batches if needed.
• Let the beef sit undisturbed during the searing time for better browning.

How to Make Beef Stew with Vegetables?

Ingredients You’ll Need:

For the Beef:

• 2 pounds beef chuck stew meat, cut into 1-inch pieces

For the Vegetables:

• 3 carrots, sliced
• 3 potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced

For the Broth and Seasonings:

• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• Salt and pepper to taste

How Much Time Will You Need?

15 minutes prep + 2 hours cooking + 0 minutes rest = about 2 hours and 15 minutes total

Step-by-Step Instructions:

1. Brown the Beef

Heat oil in a large pot. Add beef pieces and cook until brown on all sides. Remove and set aside.

2. Sauté Vegetables

In the same pot, add onions and garlic. Cook until soft, about 3 minutes. Add carrots and potatoes, cook for another 5 minutes.

3. Add Liquids and Seasonings

Stir in tomato paste, thyme, salt, and pepper. Pour in beef broth. Return beef to the pot.

4. Simmer the Stew

Bring to a boil. Reduce heat to low. Cover and simmer for 1.5 to 2 hours, until beef is tender and vegetables are cooked.

5. Serve

Taste and adjust seasonings. Serve hot. Enjoy your hearty beef stew with vegetables!