This Beef and Vegetable Stew is a hearty dish with tender beef, carrots, potatoes, and green beans in a flavorful broth. It’s perfect for cozy days when you want something warm and filling.
I like making this stew because it smells so good while cooking. My family always asks for seconds—who can resist such a tasty mix?
To save time, I chop veggies in advance. It makes the cooking faster and easier, so I can enjoy the stew sooner!
Ingredients & Substitutions
Beef: I recommend chuck roast because it gets nice and tender when slow-cooked. If you prefer, try stewing beef or even ground beef for a quicker version. Just make sure it’s suitable for slow cooking to stay tender and flavorful.
Carrots: Carrots add sweetness and texture; I like to chop them into big chunks so they hold their shape. You can swap with parsnips or sweet potatoes if you want a different flavor or a softer bite. Fresh or frozen works fine.
Potatoes: Regular potatoes give the stew body. Russets or Yukon Golds are good options. For a low-carb twist, try cauliflower florets. Just keep in mind they won’t hold as much shape during cooking.
Onions: Onions are my base flavor; I prefer yellow onions for sweetness. Red onions work too, or shallots for a milder, more delicate flavor. They help build depth in the broth and taste great in any version.
Vegetables (e.g., celery, peas): Celery adds crunch and balance; I slice it thin for easy eating. Frozen peas are quick and add a pop of color and sweetness at the end. Fresh green beans are also a good swap for added freshness.
How do I brown the beef properly?
To get good flavor, you need to brown the beef well. Pat the meat dry with paper towels to remove excess moisture. Use a hot pot or skillet with oil, and don’t crowd the pan. Sear in batches if needed, turning once until all sides are browned.
- Step 1: Heat your pot and add enough oil to cover the bottom.
- Step 2: Add the beef, making sure it’s in a single layer — don’t overcrowd.
- Step 3: Stay patient and don’t move the meat too much. Wait until it releases easily and turns brown, then flip to brown on all sides.
- Step 4: Remove the beef and set aside; deglaze the pan if needed with a little broth to lift all those tasty bits.
How to Make Beef and Vegetable Stew?
Ingredients You’ll Need:
For the Stew
- 1 pound beef stew meat, chopped into chunks
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 carrots, sliced
- 3 celery ribs, sliced
- 3 potatoes, diced
- 4 cups beef broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 2 bay leaves
How Much Time Will You Need?
15 minutes prep + 1 hour 30 minutes cooking = 1 hour 45 minutes total
Step-by-Step Instructions:
1. Brown the beef
Heat oil in a large pot over medium heat. Add beef chunks and cook until browned on all sides. Remove and set aside.
2. Sauté vegetables
In the same pot, add onions, carrots, and celery. Cook for 5 minutes until vegetables soften and onions are translucent.
3. Combine ingredients
Return beef to the pot. Add potatoes, beef broth, salt, pepper, thyme, and bay leaves. Stir well.
4. Simmer the stew
Bring to a boil, then reduce heat. Cover and simmer for about 1 hour until beef is tender and flavors meld.
5. Serve
Remove bay leaves. Taste and adjust seasoning if needed. Serve hot with bread or rice.
