Beef stew with vegetables is a hearty dish made with tender beef chunks and colorful vegetables like carrots, potatoes, and peas. It simmers in a flavorful broth, making it perfect for cozy days.
I keep adding a bit of Worcestershire sauce just before serving—it makes everything taste richer! And I love how it makes my kitchen smell so good.
If you want, add a splash of red wine or serve with warm bread to make the meal even better. It’s easy and warm enough for a family dinner.
Ingredients & Substitutions
Beef chuck roast: This cut becomes tender and flavorful as it slow-cooks. I recommend browning it first to add depth. If unavailable, brisket works well, but increase cooking time for tenderness.
Carrots: They add natural sweetness and texture. For a milder flavor, you can substitute parsnips or sweet potatoes, which also give a nice sweetness and hearty feel.
Potatoes: They thicken the stew and add heartiness. Russet or Yukon Gold potatoes work great. If you need a gluten-free option, sweet potatoes give a different flavor but hold up well.
Onions: Onions contribute depth and aroma. Yellow or sweet onions are ideal. For a milder taste, use pearl onions or shallots.
Garlic: It boosts flavor and aroma. I prefer fresh garlic for best flavor, but garlic powder can be a quick substitute in a pinch.
Beef broth: Provides the stew’s liquid and rich flavor. Use low-sodium broth to control salt. For a richer taste, add a splash of red wine or a dash of soy sauce.
How do I sear the beef without it drying out?
Pat the beef dry with paper towels to get a good sear. Heat your pan over medium-high heat with a bit of oil. Don’t overcrowd the pan; cook in batches if needed. Sear each side for 3-4 minutes until browned, then remove and set aside.
- Ensure the pan is hot before adding beef to get a good crust.
- Avoid moving the meat around too much to allow proper browning.
- If the beef sticks, give it a moment — it will release when properly seared.
How to Make Beef Stew with Vegetables?
Ingredients You’ll Need:
Meat and Broth
- 2 pounds beef stew meat, cut into chunks
- 4 cups beef broth
Vegetables
- 3 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 2 celery stalks, sliced
Seasonings and Oil
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried thyme
How Much Time Will You Need?
15 minutes prep + 2 hours cook + 0 minutes rest = approximately 2 hours and 15 minutes
Step-by-Step Instructions:
1. Prepare the Ingredients
Chop the vegetables and cut the beef into chunks. Mince garlic. Gather all ingredients before cooking.
2. Brown the Beef
Heat oil in a large pot over medium heat. Add beef chunks and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
3. Sauté Vegetables
Add onion, carrots, and celery to the pot. Cook for 5 minutes until they start to soften. Add garlic last and cook for 1 minute.
4. Combine and Simmer
Return beef to the pot. Pour in beef broth. Add potatoes, salt, pepper, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours until beef is tender.
5. Serve the Stew
Check for seasoning and adjust salt or pepper if needed. Serve hot with bread or rice, if desired.
