Here’s a classic beef stew with vegetables—rich, hearty, and perfect comfort food. This version is old-fashioned and straightforward, with tender beef and a flavorful broth.
Beef Stew with Vegetables
Servings: 4–6
Ingredients
- 2 lb beef chuck, cut into 1½-inch cubes
- Salt and black pepper to taste
- 2 tbsp flour
- 2–3 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 potatoes, cubed
- 2 celery stalks, sliced
- 4 cups beef broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Optional: 1 cup peas or green beans
Instructions
- Brown the beef
- Season beef with salt and pepper, then toss with flour.
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Brown beef in batches until deeply golden. Remove and set aside.
- Cook aromatics
- In the same pot, add onion and cook 3–4 minutes until soft.
- Add garlic and cook 30 seconds until fragrant.
- Build the stew
- Stir in tomato paste.
- Return beef to the pot.
- Add beef broth, thyme, and bay leaf.
- Bring to a simmer, cover, and cook on low 1–1½ hours until beef is tender.
- Add vegetables
- Add carrots, potatoes, and celery.
- Simmer uncovered 30–40 minutes, until vegetables are tender and stew thickens.
- Stir in peas or green beans during the last 10 minutes if using.
- Finish & serve
- Remove bay leaf.
- Adjust seasoning with salt and pepper.
- Serve hot with crusty bread or biscuits.
Tips for the Best Stew
- Use chuck roast for the most tender results.
- Don’t rush the simmer—slow cooking = better flavor.
- If stew is too thin, simmer uncovered a bit longer.
If you’d like, I can also share:
- 🥔 Old-fashioned stovetop only
- 🥘 Slow cooker beef stew
- 🍷 Red-wine beef stew version
Just tell me!
