Nothing warms my soul quite like a bubbling pot of beef stew with vegetables on a chilly evening. It’s the kind of meal that fills the kitchen with incredible aromas – rich beef mingling with sweet carrots, earthy potatoes, and fragrant thyme. My family starts hovering near the stove the moment they catch those first whiffs!

This recipe is my go-to when I want something hearty, comforting, and ridiculously easy. Just throw everything in the pot and let time work its magic. The beef becomes fork-tender, the vegetables soak up all that delicious broth, and suddenly your ordinary weeknight feels special. Plus, it tastes even better the next day – if there’s any left!

What I love most is how versatile beef stew with vegetables can be. Bad weather outside? Perfect stew weather. Need to feed a crowd? Double the batch. Too tired to fuss? One pot does all the work. It’s comfort food at its simplest and most satisfying.

Why You’ll Love This Beef Stew with Vegetables

This beef stew recipe has been my cold-weather lifesaver for years, and here’s why it’ll become yours too:

• One-pot wonder: Minimal cleanup means more time enjoying your meal (and less time scrubbing pans!)
• Flavor that develops while you relax: The longer it simmers, the better it tastes
• Packed with goodness: Tender beef, sweet carrots, and hearty potatoes in every spoonful
• Freezer-friendly: Makes perfect leftovers that taste even better tomorrow
• Customizable: Swap veggies based on what’s in your fridge – it’s foolproof

Trust me, once you try this version, you’ll understand why it’s been my family’s favorite for a decade!

Ingredients for Beef Stew with Vegetables

Here’s everything you’ll need to make this comforting beef stew with vegetables. I’ve learned over the years that quality ingredients make all the difference here!

• 500g beef stew meat – cut into 2-inch cubes (look for nicely marbled chuck or round)
• 2 carrots – peeled and chopped into 1-inch chunks (trust me, fresh carrots beat pre-cut ones!)
• 2 potatoes – diced into bite-sized pieces (Yukon Golds are my favorite – they hold their shape beautifully)
• 1 large onion – roughly chopped (I prefer yellow onions for their sweetness)
• 2 garlic cloves – minced (fresh is best – no jarred stuff!)
• 1 tbsp tomato paste – the concentrated kind in a tube works great
• 4 cups beef broth – go for low-sodium so you can control the seasoning
• 1 tbsp olive oil – for browning that gorgeous beef
• 1 tsp salt – plus more to taste
• 1/2 tsp black pepper – freshly ground if possible
• 1 tsp dried thyme – rub between your fingers to release the oils before adding
• 1 bay leaf – don’t skip this! It adds subtle depth

That’s it – simple pantry staples that transform into something magical. I’ll sometimes throw in a handful of frozen peas at the end if I’m feeling fancy!

How to Make Beef Stew with Vegetables

Now for the fun part – let’s transform those simple ingredients into the most comforting bowl of beef stew you’ve ever tasted! I’ve made this recipe dozens of times, and these steps never fail me. Just follow along, and soon your kitchen will smell absolutely heavenly.

Browning the Beef

First things first – let’s get that beautiful color on our beef! Heat your olive oil in a heavy pot over medium-high heat. Working in batches (don’t crowd the pan!), add your beef cubes and let them sear undisturbed for about 2 minutes per side. You’re looking for a deep brown crust – that’s where all the flavor lives! Transfer the browned beef to a plate and repeat with remaining pieces. This step makes all the difference between a good stew and an amazing one.

Building Flavor with Aromatics

In that same pot (with all those delicious browned bits), toss in your chopped onions. Cook them for about 3 minutes until they start softening, then add the garlic – just 30 seconds more until fragrant. Now stir in the tomato paste, letting it cook for a minute to deepen its flavor. You’ll know it’s ready when the paste turns a rich brick-red color. This is your flavor foundation!

Simmering to Perfection

Return all the beef to the pot along with any accumulated juices. Add your chopped carrots, potatoes, beef broth, thyme, salt, pepper, and that all-important bay leaf. Bring everything to a gentle boil, then immediately reduce the heat to low. Cover with a tilted lid (I leave it slightly ajar) and let it simmer lazily for about 1.5-2 hours. Stir occasionally, and resist the urge to boil! You’ll know it’s done when the beef shreds easily with a fork and the vegetables are perfectly tender.

The hardest part? Waiting while those incredible aromas fill your kitchen! But trust me, it’s worth every minute.

Tips for the Best Beef Stew with Vegetables

After making this stew more times than I can count, here are my foolproof tricks for absolute perfection:

• Uniform beef cubes – Cut them all the same size (about 2 inches) so they cook evenly. Nothing worse than some pieces being tough while others are mushy!
• Patience with browning – Don’t rush searing the beef. That golden crust equals mega flavor. And scrape up those tasty brown bits when adding liquids – they’re liquid gold!
• Low and slow – A gentle simmer keeps the beef tender. If it boils, the meat gets tough and chewy (learned that the hard way once!).
• Taste as you go – Adjust seasoning in the last 30 minutes. Sometimes it needs an extra pinch of salt or dash of Worcestershire sauce.
• Rest before serving – Letting it sit for 10 minutes off heat helps flavors marry beautifully.

Follow these simple tips, and you’ll have stew that tastes like it simmered all day – even if you’re short on time!

Ingredient Substitutions & Variations

One of my favorite things about this beef stew recipe is how easily you can swap ingredients based on what’s in your pantry or dietary needs. Here are my go-to variations that always turn out delicious:

• Root vegetable swap: Try sweet potatoes instead of carrots for a touch of natural sweetness, or parsnips for extra earthiness
• Mushroom magic: Add a cup of cremini mushrooms with the onions for deeper umami flavor (my vegetarian friends love this version with extra mushrooms and veggie broth)
• Gluten-free option: The recipe is naturally gluten-free – just double-check your broth label
• Herb variations: Rosemary or oregano work beautifully if you’re out of thyme
• Wine boost: For special occasions, I’ll substitute 1 cup broth with red wine (just simmer a few extra minutes to cook off the alcohol)

The beauty of stew is its flexibility – don’t be afraid to make it your own with whatever hearty vegetables you have on hand!

Serving Suggestions for Beef Stew with Vegetables

Oh, how I love dressing up a bowl of this cozy stew! My favorite way is with a big hunk of crusty bread – perfect for soaking up every last drop of that rich broth. On lazy Sundays, I’ll add a simple green salad with tangy vinaigrette to brighten things up. For heartier appetites, buttery mashed potatoes or fluffy biscuits make the ultimate comfort food combo. Just watch how fast seconds disappear!

Storing and Reheating Beef Stew with Vegetables

Here’s the best part about this beef stew with vegetables – it gets even tastier overnight! Let it cool completely, then store in airtight containers in the fridge for 3-4 days. When reheating, I always use the stovetop on low heat with a splash of broth to loosen it up. Freezer? Absolutely! Portion it out and freeze for up to 3 months – just thaw overnight in the fridge before warming. Pro tip: The potatoes might get a bit soft after freezing, but the flavors will still be amazing!

Nutritional Information for Beef Stew with Vegetables

While I’m no nutritionist, here’s a general breakdown per serving of my beef stew with vegetables (remember – these are estimates and will vary based on your specific ingredients):

• Calories: About 350 per hearty bowl
• Protein: 25g from that tender beef
• Carbs: 30g mostly from potatoes and carrots
• Fat: 12g (with only 4g saturated)
• Fiber: 4g to keep you satisfied

It’s a balanced meal that fills you up without weighing you down – comfort food you can feel good about!

FAQs About Beef Stew with Vegetables

Q1. Can I make this beef stew in a slow cooker?
Absolutely! After browning the beef and sautéing the aromatics on the stove, transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The beef becomes melt-in-your-mouth tender this way – just add the potatoes during the last 2 hours so they don’t get mushy.

Q2. How can I thicken my beef stew if it’s too watery?
My favorite trick is to mash some cooked potatoes against the side of the pot – they release starch naturally. For a richer option, mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it in during the last 15 minutes of cooking. The broth will thicken beautifully without clumping.

Q3. What’s the best cut of beef for vegetable beef stew?
Chuck roast is my top pick – it has the perfect marbling that breaks down into tender strands during long cooking. Round roast works well too if you’re watching fat content. Avoid lean cuts like sirloin – they’ll turn tough no matter how long you simmer them.

Q4. Can I add other vegetables to this stew?
Please do! I often throw in celery with the onions, peas in the last 5 minutes, or even sliced mushrooms for extra depth. Root vegetables like turnips or parsnips work great too – just cut them similarly to the carrots so everything cooks evenly.

Q5. Why did my beef turn out tough?
Two main culprits here: Either the heat was too high (should be a gentle simmer, not a boil) or it needed more time. Stew beef needs at least 1.5 hours to become properly tender. If it’s still tough, just keep simmering and checking every 15 minutes – patience pays off!

Final Thoughts

There you have it – my foolproof recipe for beef stew with vegetables that’s gotten me through countless chilly nights and hungry family gatherings. Now it’s your turn to make some kitchen magic! I’d love to see your version – snap a pic of that steaming bowl (don’t forget the crusty bread!) and tag me. Nothing makes me happier than seeing how this recipe brings warmth to your table. Happy cooking, friends!

Delicious Beef Stew with Vegetables You’ll Crave After 1 Bite

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• Author: Christina R. Jones
• Total Time: 2 hours 15 mins
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

A hearty beef stew with vegetables, perfect for cold days. Tender beef, potatoes, carrots, and onions slow-cooked in a rich broth.

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Ingredients

Scale 1x2x3x

• 500g beef stew meat, cubed
• 2 carrots, chopped
• 2 potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 4 cups beef broth
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf

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Instructions

1. Heat olive oil in a pot over medium heat. Brown the beef on all sides, then remove and set aside.
2. Add onions and garlic to the pot. Cook until soft.
3. Stir in tomato paste, salt, pepper, and thyme.
4. Return beef to the pot. Add carrots, potatoes, beef broth, and bay leaf.
5. Bring to a boil, then reduce heat and simmer for 1.5-2 hours until beef is tender.
6. Remove bay leaf before serving.

Notes

• Cut beef into even pieces for even cooking.
• Browning the beef adds flavor.
• Simmer on low heat to prevent toughness.

• Prep Time: 15 mins
• Cook Time: 2 hours
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 5g
• Sodium: 800mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 70mg

Keywords: beef stew, vegetable stew, comfort food