Beef Stew with Vegetables and Potatoes is the ultimate comfort food. It’s hearty, warming, and full of tender beef, chunky vegetables, and perfectly cooked potatoes in a savory, flavorful broth. Whether it’s a cold day or you just need a cozy meal, this stew is sure to satisfy!
🥘 Ingredients (Serves 6-8)
- 2 lbs (900 g) beef stew meat (such as chuck roast or brisket), cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 medium potatoes, peeled and cubed (Yukon Golds or Russets work well)
- 2 cups beef broth (or stock)
- 2 cups water (or more broth for a richer flavor)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
- 1 tablespoon Worcestershire sauce (optional, for depth of flavor)
- 2 tablespoons tomato paste (optional, for added richness)
- 2 tablespoons flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
🥄 Instructions
- Brown the beef:
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
- Add the beef stew meat in batches to avoid overcrowding. Brown the beef on all sides, about 5–7 minutes.
- Once browned, remove the beef from the pot and set aside.
- Sauté the vegetables:
- In the same pot, add the remaining tablespoon of olive oil.
- Add the chopped onion, carrots, and celery. Cook for 5–7 minutes until the vegetables soften and the onion becomes translucent.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Deglaze the pot:
- If you’d like to add a little depth of flavor, pour in the Worcestershire sauce and stir, scraping up any browned bits from the bottom of the pot.
- If using tomato paste, stir it in now and cook for 1–2 minutes to caramelize it slightly.
- Add liquids and seasonings:
- Return the browned beef to the pot. Add the beef broth, water, thyme, rosemary, and bay leaves. Stir to combine, and bring to a simmer.
- Season with salt and pepper to taste.
- If you want a thicker stew, you can whisk the flour with a little bit of water or broth to create a slurry, then stir it into the pot.
- Simmer the stew:
- Cover the pot and reduce the heat to low. Let the stew simmer for 1 ½ to 2 hours, or until the beef becomes tender. Stir occasionally.
- Add potatoes:
- After the beef is tender, add the cubed potatoes to the pot. Stir, cover, and cook for another 30–40 minutes until the potatoes are soft and the stew is thickened.
- If the stew is too thick, add a bit more water or broth to reach your desired consistency.
- Taste and adjust:
- Taste the stew and adjust seasoning with additional salt, pepper, or herbs as needed. Remove the bay leaves.
- Serve:
- Ladle the stew into bowls, garnish with chopped fresh parsley, and serve hot.
- This stew is perfect with crusty bread or a light green salad on the side.
💡 Tips:
- Meat selection: Chuck roast or brisket is ideal for stew because it becomes tender and flavorful after slow cooking. If you use a leaner cut of beef, it may not be as tender.
- Vegetable variations: You can add other root vegetables like parsnips, turnips, or rutabaga for added flavor and texture.
- Thickening the stew: If you don’t want to use flour, you can also mash a few potatoes directly in the pot to thicken the broth.
- Slow cooker method: If you want to make this in a slow cooker, brown the beef and sauté the veggies as directed, then transfer everything into the slow cooker with the liquids and cook on low for 7-8 hours, or high for 4-5 hours. Add the potatoes in the last 2 hours of cooking.
- Freezing: This stew freezes really well. Let it cool completely and store it in an airtight container for up to 3 months. Reheat on the stove with a little extra broth if needed.
This Beef Stew with Vegetables and Potatoes is the perfect one-pot meal to make ahead, and the flavors only get better the next day. Serve it up with your favorite bread for dipping, and enjoy the cozy, filling comfort of this classic dish! Let me know if you’d like a suggestion for dessert to go with it! 😊
