This beef stew with vegetables is a warm, hearty dish perfect for chilly days. It features tender beef chunks simmered with carrots, potatoes, and peas in a flavorful broth.
I like making this in my big pot; it makes the house smell amazing! Sometimes I add a splash of Worcestershire for extra flavor.
For a quick meal, I use frozen vegetables to save time. It still tastes great and is full of healthy ingredients.
Ingredients & Substitutions
Beef chuck roast: This cut gets tender and flavorful as it cooks slowly. I suggest trimming excess fat for a leaner stew, but you can use stew meat or even sirloin in a pinch. It’s key for hearty, filling bites.
Carrots: They add sweetness and color. I peel and chop them into chunks so they melt nicely into the sauce. If carrots aren’t in season, frozen or parsnips work well too for similar sweetness.
Potatoes: Russet or Yukon Gold potatoes make the stew thick and creamy. I cut them small so they cook faster, but you can leave them bigger if you prefer chunkier bites. Sweet potatoes are a tasty alternative.
Onions & garlic: They form the flavor base. I sauté onions and garlic until soft for a fragrant start. If you’re out of fresh garlic, garlic powder adds good flavor; just use less. Do not skip these for a richer taste.
Beef broth & tomato paste: These create the stew’s rich, tangy sauce. I use low-sodium broth to control salt; chicken broth works if beef isn’t available. A splash of red wine or soy sauce can add depth too.
How do I sear beef without it drying out?
Pat the beef dry with paper towels so it browns evenly. Heat a little oil in a heavy pan until shimmering. Sear the beef in batches without overcrowding the pan; don’t move it too soon. Let it brown well, then turn to cook the other side.
- Don’t overcrowd the pan — cook in batches if needed.
- Ensure the oil is hot before adding beef for a good sear.
- Let the beef sit untouched for a few minutes to develop a deep brown crust.
- Turn pieces to sear all sides evenly, avoiding poking or moving around too much.
How to Make Beef Stew with Vegetables?
Ingredients You’ll Need:
Meat and Broth
- 2 pounds beef stew meat, cut into cubes
- 4 cups beef broth
Vegetables
- 3 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 2 celery stalks, sliced
Seasonings and Oils
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
How Much Time Will You Need?
Prep time: 15 minutes. Cook time: 1 hour 30 minutes. Total: 1 hour 45 minutes.
Step-by-Step Instructions:
1. Prepare the ingredients
Wash and chop the vegetables. Cut the beef into cubes. Mince garlic and measure seasonings. This helps your cooking go smoothly.
2. Brown the beef
Heat oil in a large pot over medium-high. Add beef and cook until browned on all sides. Remove and set aside.
3. Cook the vegetables
In the same pot, add onion, carrots, and celery. Cook for 5 minutes until they start to soften.
4. Combine and simmer
Return beef to the pot. Add potatoes, garlic, broth, thyme, salt, and pepper. Bring to a boil, then cover and reduce heat.
5. Stew and finish
Simmer for 1 hour or until beef is tender. Stir occasionally. Adjust seasonings if needed. Serve hot.
