This hearty beef stew is a warm hug in a bowl! Loaded with tender beef and colorful veggies, it’s perfect for chilly days.
The best part? It’s super easy to make. Just toss everything in one pot and let it simmer while you relax. Who doesn’t love that? 😄
I enjoy serving this stew with a slice of crusty bread to soak up all that tasty broth. It’s comfort food at its finest!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect because it becomes tender as it cooks. If you’re looking for a leaner option, you may use sirloin or even stew meat. Just remember, they might not be as tender unless cooked longer.
Vegetable Oil: I like using vegetable oil for browning the meat, but you could substitute with olive oil or even butter for added flavor. Just keep an eye on the heat as butter can burn easily!
Garlic and Onion: These aromatic veggies are essential for flavor. If you’re looking to swap, shallots can work in a pinch for a sweeter taste. Fresh garlic is best, but garlic powder can be a quick substitute.
Carrrots and Potatoes: They add sweetness and heartiness. Feel free to substitute with parsnips or sweet potatoes for a different twist. You can also add other root vegetables like turnips or rutabaga!
Frozen Peas: I love adding peas for color and a pop of sweetness at the end. If you don’t have peas, green beans or corn are great alternatives. Just add them in the final minutes of cooking!
How Do I Get the Beef Just Right?
Getting the beef to the right tenderness is key for a delicious stew. Here’s how to do it:
- Browning: Take your time to brown the beef in batches. Don’t overcrowd the pan—this helps develop a rich flavor.
- Low and Slow: Simmer at low heat gently. This allows the tough connective tissues to break down over time. Aim for at least 1 ½ hours, but you can go longer for even better results.
- Check for Tenderness: Use a fork to test. If the beef falls apart easily, it’s perfect!
Perfect beef will make your stew taste amazing, so don’t rush this step!
Beef Stew with Vegetables
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1 ½ inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce (optional)
- 4 large carrots, peeled and cut into chunks
- 3 medium potatoes, cut into chunks
- 2 stalks celery, chopped
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious beef stew takes about 15 minutes of prep time and around 2 to 2 ½ hours of cooking time. Your patience will be rewarded with a warm, hearty meal that’s perfect for any occasion!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches to ensure they brown nicely on all sides. This should take about 5-7 minutes per batch. Once browned, remove the beef and set it aside for later.
2. Sauté the Aromatics:
In the same pot, toss in the chopped onion. Sauté it until it’s softened and translucent, which usually takes about 5 minutes. Then, add the minced garlic and cook for an additional minute until it smells amazing!
3. Add the Tomato Paste:
Stir the tomato paste into the onion and garlic mixture. Cooking it for 1-2 minutes will help deepen the flavors and make your stew even richer.
4. Combine Ingredients:
Return the browned beef to the pot. Now pour in the beef broth and water. If you want that extra umami flavor, add the Worcestershire sauce. Toss in the dried thyme and bay leaves, then season everything with salt and pepper.
5. Simmer the Beef:
Bring the mixture to a boil, then reduce the heat to low. Cover your pot and let it simmer gently for about 1 ½ to 2 hours, until the beef is nice and tender. Just relax during this time—you’ve earned it!
6. Add Veggies:
Once the beef is tender, it’s time to add the carrots, potatoes, and celery. Cover the pot and simmer for another 30-40 minutes, or until the vegetables are soft and fully cooked.
7. Stir in the Peas:
Add the frozen peas last and give everything a good stir. Cook for an additional 5 minutes, just until the peas are heated through.
8. Thicken the Stew (Optional):
If you like a thicker stew, you can whisk the all-purpose flour with a few tablespoons of cold water to make a slurry. Stir this into the stew and let it cook for a few more minutes until it thickens up nicely.
9. Final Touches:
Before serving, taste your stew and adjust the seasoning with more salt and pepper if needed. Don’t forget to remove those bay leaves!
10. Serve and Enjoy:
Garnish your hearty stew with fresh parsley for a lovely touch. Serve it up hot and enjoy the comforting flavors of your Beef Stew with Vegetables!
Enjoy your hearty and comforting bowl of Beef Stew with Vegetables!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal for its tenderness, you can also use brisket or round. Just keep in mind that the cooking time may vary depending on the cut you choose.
Can I Make This Stew in a Slow Cooker?
Yes! To make this in a slow cooker, simply brown the beef and sauté the onions and garlic as instructed, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and the flavors have melded.
How Do I Store Leftovers?
Store any leftover stew in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave. You can freeze the stew too; just let it cool completely before transferring to freezer-safe containers, where it will keep for up to 3 months!
Can I Add Other Vegetables?
Yes! This stew is very adaptable. You can add mushrooms, green beans, or even bell peppers. Just make sure to add heartier vegetables early on, while quicker-cooking ones can be added later in the cooking process. Enjoy experimenting!