Beef and Vegetable Stew is a classic, hearty dish full of tender chunks of beef and a colorful mix of vegetables like carrots, potatoes, and peas. The slow cooking makes the beef super soft and the vegetables soak up all those rich, meaty flavors, making every spoonful comforting and satisfying.
I love making this stew on cooler days when you just want something warm to come home to. One tip I’ve found helpful is to brown the beef first to add an extra layer of flavor before everything simmers together. It really makes a difference in the taste, and the smell while it cooks fills the whole house—a sure sign that something good is happening in the kitchen.
The best part is how flexible this recipe is. I often like to serve it with some crusty bread or over buttery mashed potatoes to soak up the delicious sauce. It’s a dish that feels like a big, warm hug—perfect for sharing with family or friends around the table, making every meal a little more special.
Key Ingredients & Substitutions
Beef chuck: This cut is great for stew because it gets tender when cooked slowly. If you can’t find chuck, brisket or short ribs work well too for a rich flavor.
Vegetables: Carrots, potatoes, celery, and peas bring color and texture. You can swap peas with green beans, or add mushrooms for earthiness.
Tomato paste: It adds depth and slight tang. If you don’t have it, try tomato sauce or diced tomatoes, but reduce added liquid a bit.
Herbs & spices: Fresh rosemary and dried thyme give woodsy notes. If you only have dried rosemary, use less since it’s stronger. Paprika adds a mild warmth—smoked paprika is a tasty twist.
How Do You Get Tender Beef and Thick Stew Sauce?
Getting the beef soft and the sauce thick makes this stew special. Here’s how I do it:
- Brown the beef first: This seals in juices and adds flavor. Cook in batches so they don’t steam.
- Simmer low and slow: After adding broth, cook covered on low heat for 1.5–2 hours. This breaks down the beef’s fibers until tender.
- Thickening the stew: Sprinkle flour over the beef and veggies before adding broth. Stir it around for a minute so it cooks off, then add liquid. This helps the sauce thicken as it cooks.
- Add veggies later: Potatoes and carrots cook faster, so add them about halfway through the cooking time to keep them from getting mushy.
Equipment You’ll Need
- Large heavy pot or Dutch oven – perfect for browning beef and slow-simmering the stew evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Sharp knife – making clean cuts on beef and vegetables is easier and safer.
- Cutting board – protects your counters and keeps your work organized.
- Measuring cups and spoons – helps you get seasonings and liquids just right.
Flavor Variations & Add-Ins
- Try lamb instead of beef for a richer, gamey flavor that works well with rosemary and thyme.
- Add parsnips or turnips with the potatoes for a slightly sweet, earthy note.
- Stir in a splash of red wine when adding broth to deepen the stew’s flavor.
- For a spicy twist, add a pinch of cayenne pepper or a few chopped chili peppers during cooking.
Beef and Vegetable Stew
Ingredients You’ll Need:
For The Stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 2 tbsp tomato paste
- 3 large carrots, peeled and chopped
- 4 medium potatoes, peeled and chopped into chunks
- 1 cup green peas (fresh or frozen)
- 2 celery stalks, chopped
- 2 tsp salt (adjust to taste)
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme
- 2 sprigs fresh rosemary
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley or rosemary for garnish
How Much Time Will You Need?
This beef and vegetable stew takes about 25 minutes for preparation and 2 to 2.5 hours to simmer. The slow cooking helps the beef become tender and the flavors to meld beautifully, making it a perfect cozy meal.
Step-by-Step Instructions:
1. Brown The Beef:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches so you don’t crowd the pan, browning them on all sides. Once browned, remove the beef and set it aside.
2. Cook The Aromatics:
In the same pot, add the chopped onion and celery. Sauté these vegetables until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add Tomato Paste:
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize just a bit for extra depth of flavor.
4. Combine Ingredients and Thicken:
Return the browned beef to the pot. If you’re using flour, sprinkle it over the beef and vegetables now. Stir well and cook for 1-2 minutes to remove the raw flour taste.
5. Add Liquids and Seasonings:
Pour in the beef broth and water. Use a spoon to scrape up any browned bits from the bottom of the pot. Add salt, pepper, paprika, dried thyme, and the fresh rosemary sprigs.
6. Simmer the Stew:
Bring the stew to a boil, then cover and reduce the heat to low. Let it simmer for about 1.5 to 2 hours until the beef becomes tender.
7. Add Root Vegetables:
Stir in the peeled and chopped carrots and potatoes. Continue simmering for another 30 minutes until these vegetables are cooked through.
8. Add Peas and Finish:
In the last 5 minutes of cooking, stir in the peas. Remove the rosemary sprigs before serving. Taste and adjust the seasoning with more salt or pepper if needed.
9. Serve:
Ladle your hearty stew into bowls and garnish with fresh parsley or rosemary. Serve it up hot with some crusty bread to soak up all those wonderful juices!
Can I Use Frozen Beef for This Stew?
Yes, but be sure to fully thaw the beef in the refrigerator overnight before cooking. Pat the cubes dry to help them brown nicely and avoid steaming.
Can I Make This Stew Ahead of Time?
Absolutely! Stews often taste even better the next day as the flavors meld. Refrigerate in an airtight container for up to 3 days and reheat gently on the stove.
How Do I Thicken the Stew if It’s Too Thin?
If the stew is too watery, you can simmer it uncovered for a while to reduce the liquid. Alternatively, mix a small amount of flour or cornstarch with cold water and stir it in, cooking until thickened.
What Can I Serve with Beef and Vegetable Stew?
Crusty bread or buttery mashed potatoes are perfect for soaking up the rich stew sauce. You could also serve it over rice or alongside a simple green salad for a complete meal.
