If you’re after a cozy, soul-satisfying meal that hugs you from the inside out, this Hearty Beef Stew with Vegetables Recipe is exactly what you need. I absolutely love how this stew comes together with tender chunks of beef, perfectly cooked veggies, and a rich, flavorful broth that tastes like it’s been simmering all day (even though it takes less time). Whether it’s a chilly weeknight or a weekend dinner with friends, you’ll find this recipe both comforting and downright irresistible.
Why You’ll Love This Recipe
- Rich, Deep Flavor: Slow simmering creates a broth that’s bursting with savory goodness.
- Perfectly Tender Beef: Browning the beef locks in juices and makes every bite melt-in-your-mouth.
- Family-Friendly and Filling: Loads of veggies plus hearty beef make it a full meal everyone will enjoy.
Ingredients You’ll Need
These ingredients come together to create that classic balance of savory beef and sweet, tender vegetables. I like to use fresh herbs and quality broth for the best results, and picking good stewing beef makes a huge difference here.
- Stewing Beef: Choose beef that’s well-marbled for maximum tenderness after slow cooking.
- All-Purpose Flour: Helps give the beef a nice crust and thickens the stew later.
- Garlic Powder: Adds subtle depth without overpowering the stew’s flavor.
- Salt and Black Pepper: Basic seasoning to enhance all the ingredients.
- Olive Oil: Use a good quality oil for browning the beef and sautéing onions.
- Onion: Adds sweetness and aroma, a must-have base for every stew.
- Beef Broth: The foundation of the stew, rich and flavorful.
- Red Wine (Optional): I love adding this for a touch of acidity and complexity, but it’s totally optional.
- Potatoes: Peeled and cubed, these soak up the stew juices perfectly.
- Carrots: Cut into chunks for a sweet counterpoint to savory beef.
- Celery: Adds crunch and an aromatic punch.
- Tomato Paste: Gives the broth a beautiful color and umami boost.
- Dried Rosemary (or fresh): My favorite herb in beef stews—it adds earthiness and warmth.
- Cornstarch and Water: Used for thickening the stew to your perfect consistency.
- Peas: Stirred in at the end for a pop of vibrant color and sweetness.
Variations
I love making this Hearty Beef Stew with Vegetables Recipe my own by switching up a few ingredients based on what’s in season or what my family’s craving. The great thing about stew is how forgiving it is—you can totally make it yours!
- Vegetable Swaps: I sometimes add parsnips or turnips for a slightly sweeter, earthy twist that my kids go crazy for.
- Slow Cooker Version: After browning the beef and onions, you can transfer everything to a slow cooker and let it cook on low for 6-8 hours—so convenient on busy days.
- Gluten-Free: Swap out the flour for cornstarch or almond flour to keep it gluten-free without sacrificing thickness.
- Red Wine Free: If you don’t drink wine, just skip it and add a splash of extra broth or a little balsamic vinegar instead.
How to Make Hearty Beef Stew with Vegetables Recipe
Step 1: Prep and Brown the Beef
Start by tossing the cubed stewing beef in a mix of flour, garlic powder, salt, and pepper—this step is magic for building flavor and helps thicken the stew later. Heat olive oil in a large Dutch oven or heavy pot, then brown the beef in batches so it gets a nice crust without steaming. Don’t rush this step; good browning equals deep flavor! Set the browned beef aside once done.
Step 2: Sauté Onions and Build the Base
Using the same pot, add more olive oil if needed and cook the chopped onions until they soften and start to get translucent—about 3 minutes. This unlocks their natural sweetness which mellows any bite in the stew. Don’t skip scraping up those browned bits stuck to the bottom of the pot; they’re flavor gold.
Step 3: Add Broth, Wine, and Veggies
Pour in the beef broth and optional red wine, scraping the bottom of the pot to loosen those tasty browned bits. Stir in the browned beef, potatoes, carrots, celery, tomato paste, and rosemary. At this point, you’re building that hearty, rich stew base that’s going to simmer into something amazing. Cover the pot, reduce heat to medium-low, and let it simmer gently for about an hour or until the beef is fork-tender—sometimes up to 90 minutes depending on your beef.
Step 4: Thicken and Finish with Peas
Mix cornstarch with cold water to make a smooth slurry—this is your secret weapon for the perfect stew thickness. Slowly pour it into the boiling stew while stirring; add only as much as you like for your desired consistency. Then stir in peas and simmer for another 5-10 minutes just to warm them through. Taste and adjust seasoning with salt and pepper, and your stew is ready to enjoy!
Pro Tips for Making Hearty Beef Stew with Vegetables Recipe
- Patience with Browning: Don’t overcrowd the pan when browning beef; doing it in batches ensures that lovely caramelization instead of steaming.
- Low and Slow Simmer: Keeping the heat at medium-low helps the beef become tender without drying out or becoming tough.
- Veggie Size Consistency: Cutting veggies uniformly makes sure everything cooks evenly by the time the beef is done.
- Adjusting Thickness: Adding the cornstarch slurry gradually helps you get just the right stew texture—thick, but still spoonable.
How to Serve Hearty Beef Stew with Vegetables Recipe
Garnishes
I love finishing this stew with a sprinkle of fresh chopped parsley or thyme—it adds a pop of green and freshness that brightens each spoonful. Sometimes, a tiny drizzle of good olive oil or a dollop of sour cream works wonders for extra richness.
Side Dishes
My family goes crazy for crusty bread or buttery dinner rolls on the side—perfect for soaking up every last drop of stew. Mashed potatoes or creamy polenta also make excellent pairings if you want to keep it extra cozy.
Creative Ways to Present
For a special dinner, I’ve served this stew in rustic bread bowls—it’s such a fun way to elevate the meal and the bread soaks up all that good stew broth. Another idea is to lay a bed of buttery mashed potatoes in the bowl before ladling in the stew.
Make Ahead and Storage
Storing Leftovers
Leftovers are fantastic because the flavors deepen overnight. I usually store them in airtight containers in the fridge and find they keep wonderfully for up to 3 days without losing any richness or texture.
Freezing
I’ve frozen this stew multiple times with great success. Just cool completely, then portion it into freezer-safe containers or bags. When you’re ready to eat, thaw overnight in the fridge for best results.
Reheating
To reheat, I prefer warming gently on the stove over medium-low heat while stirring occasionally. This keeps the beef tender and prevents the vegetables from getting mushy. You can also add a splash of broth if it’s thickened too much.
FAQs
-
Can I use a different cut of beef for this stew?
Absolutely! While stewing beef is ideal for its tenderness after slow cooking, you can use chuck roast or brisket cut into cubes. Just ensure the meat is well-marbled and allow enough simmering time to become tender.
-
Is red wine necessary for the stew?
Red wine is optional but adds a lovely depth and slight acidity that balances the richness. If you prefer to omit it, simply replace it with extra beef broth or a splash of balsamic vinegar for complexity.
-
How thick should the stew be?
The stew should be thick enough to coat the back of a spoon but still spoonable. You can adjust the consistency using the cornstarch slurry—start with less and add more if desired to avoid an overly thick stew.
-
Can I make this stew in a slow cooker?
Yes! Brown the beef and onions first, then transfer all ingredients (except peas) to your slow cooker. Cook on low for 6-8 hours or high for about 4 hours. Add peas during the last 15 minutes to keep their color and texture.
Final Thoughts
This Hearty Beef Stew with Vegetables Recipe has become one of my go-to meals when I want something that’s both nourishing and straightforward. I remember the first time I made it—my family couldn’t stop going back for seconds, and I knew I had a keeper. You’ll love how each spoonful feels like a warm hug, and if you give it a try, I’m betting it’ll become a staple in your kitchen too. Trust me, once you nail this, you’ll never look at stew the same way again!
Print
Hearty Beef Stew with Vegetables Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting beef stew featuring tender cubes of stewing beef, potatoes, carrots, celery, and peas simmered slowly in a rich beef broth with hints of red wine and rosemary. This classic recipe makes for a perfect family meal, combining robust flavors and satisfying textures.
Ingredients
Beef and Coating
- 2 pounds stewing beef, trimmed and cubed
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Cooking Liquids and Oils
- 3 tablespoons olive oil (more as needed)
- 6 cups beef broth
- ½ cup red wine (optional)
Vegetables and Seasonings
- 1 onion, chopped
- 1 pound potatoes, peeled and cubed
- 4 carrots, cut into 1 inch pieces
- 4 ribs celery, cut into 1 inch pieces
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary (or 1 sprig fresh)
- ¾ cup peas
Thickening Agent
- 2 tablespoons cornstarch (or as needed)
- 2 tablespoons water (or as needed)
Instructions
- Prepare the Beef: Combine the all-purpose flour, garlic powder, salt, and black pepper in a bowl. Toss the cubed stewing beef in this flour mixture to lightly coat each piece.
- Brown the Beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Shake off any excess flour from the beef cubes and brown them in small batches to avoid overcrowding, cooking until all sides are nicely seared. Remove browned beef and set aside in a bowl.
- Sauté the Onion: In the same pot, add the chopped onions. Add more olive oil if needed. Cook the onions over medium heat until they start to soften and become translucent, about 3 minutes.
- Deglaze the Pot: Pour in the beef broth and red wine (if using), scraping up any browned bits stuck to the bottom of the pot to incorporate those flavors into the liquid.
- Add Ingredients to Simmer: Return the browned beef to the pot along with the peeled and cubed potatoes, carrots, celery pieces, tomato paste, and rosemary. Stir everything together, then reduce the heat to medium-low. Cover the pot and let the stew simmer gently for about 1 hour to 90 minutes, or until the beef is fork-tender.
- Thicken the Stew: In a small bowl, mix the cornstarch and water to create a slurry. Slowly stir this mixture into the boiling stew, adding just enough to reach your preferred consistency. You may not need all of the slurry; add more for a thicker stew.
- Finish with Peas: Stir in the peas and let the stew simmer uncovered for another 5 to 10 minutes. Taste and adjust seasoning with additional salt and pepper as needed before serving.
Notes
- This beef stew is a classic family favorite, perfect for warming up on chilly days.
- The red wine is optional but adds depth and richness to the broth.
- You can substitute fresh rosemary with dried rosemary, adjusting amounts accordingly.
- Use a heavy-bottomed pot or Dutch oven for even cooking and better flavor development.
- Adjust the cornstarch slurry quantity based on how thick you prefer your stew.
Nutrition
- Serving Size: 1 serving
- Calories: 444 kcal
- Sugar: 4 g
- Sodium: 383 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg
