This hearty beef stew packed with tender meat and colorful veggies is a comforting meal for any day. The rich broth makes every bite warming and satisfying!
I love how the veggies add a nice crunch, while the beef melts in your mouth. It’s the perfect dish for those cold nights when you need a cozy hug in a bowl!
Key Ingredients & Substitutions
Beef Chuck: This cut is great for stews because it becomes tender with slow cooking. If you’re looking for alternatives, you can use brisket or round steak. Just be aware that cooking times may vary.
Potatoes: Baby potatoes are convenient and flavorful. If you don’t have them, regular potatoes work too; just chop them into even pieces. Sweet potatoes can add a unique taste if you’re feeling adventurous!
Carrots: Carrots add sweetness and texture. You can swap them for parsnips for a slightly different flavor, or use frozen mixed veggies if you want to save some prep time.
Herbs: Thyme and rosemary enhance the stew’s flavor. If you don’t have dried herbs, feel free to use fresh ones (just double the amount as they are less concentrated). Alternatively, herbes de Provence can work well too.
How Do I Achieve Perfectly Tender Beef in My Stew?
Cooking the beef to perfection is key for a great stew. Here’s how to ensure it’s melt-in-your-mouth tender:
- Start by seasoning the beef cubes well with salt and black pepper. This builds flavor right from the beginning.
- When browning the beef, do it in batches to avoid overcrowding the pot. This helps achieve a nice sear, which locks in juices.
- After browning, simmer the beef on low heat for about 1.5 hours. Low and slow allows the collagen to break down, making the meat tender.
- Adding vegetables at the right time is crucial. Put the potatoes and carrots in first, then add quicker cooking veggies like green beans and peas later to prevent them from overcooking.
Beef Stew with Vegetables
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- Salt and black pepper, to taste
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 pound baby potatoes, halved or quartered
- 3 large carrots, peeled and chopped into chunks
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This hearty beef stew will take about 20 minutes of prep time and approximately 2 hours of cooking time. In total, you’re looking at around 2 hours and 20 minutes from start to finish, but most of that is just letting it simmer away and fill your kitchen with delicious smells!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by seasoning the beef cubes generously with salt and black pepper. This builds a strong flavor base for your stew.
2. Brown the Beef:
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches (so they don’t steam) and brown them on all sides for about 4-5 minutes. Once browned, transfer the beef to a plate and set aside.
3. Sauté the Aromatics:
In the same pot, add the chopped onion and sauté for about 5 minutes until it’s softened and translucent. Then, add the minced garlic and cook for another minute, stirring constantly to avoid burning.
4. Add Tomato Paste:
Stir in the tomato paste and cook for 2 minutes. This adds a rich depth of flavor to your stew and coats the onions and garlic beautifully.
5. Combine Ingredients:
Return the browned beef to the pot. Now add the beef broth, water, dried thyme, rosemary, and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 hours. You want the beef to just start getting tender.
6. Add the Vegetables:
Add the halved baby potatoes and chopped carrots to the pot. Continue to simmer covered for another 30 minutes. This allows the vegetables to flavor the broth while they cook.
7. Final Touches:
Now it’s time for the green beans and peas! Add them to the stew and simmer uncovered for an additional 10-15 minutes, until everything is tender and the stew has thickened slightly.
8. Adjust Seasoning:
Remove the bay leaves from the pot. Taste your stew and add more salt and pepper if needed to enhance the flavors.
9. Serve and Enjoy:
Ladle your delicious beef stew with vegetables into bowls, garnish with fresh chopped parsley, and serve hot. Pair it with crusty bread for a complete meal!
Enjoy this delicious, comforting bowl of beef stew filled with tender meat and vibrant vegetables!
Can I Use Other Cuts of Beef?
Yes! While beef chuck is ideal for stews due to its marbling, you can also use cuts like brisket or round steak. Just keep in mind that cooking times may vary based on the cut’s tenderness.
How Do I Store Leftover Beef Stew?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the stew for up to 3 months. To reheat, simply thaw overnight in the fridge and warm it on the stove or in the microwave, adding a splash of broth if needed.
Can I Add More Vegetables?
Absolutely! Feel free to customize by adding vegetables like mushrooms, peas, or even corn. Just adjust the cooking time to ensure all veggies are cooked to your liking.
What Can I Serve with Beef Stew?
This stew pairs wonderfully with crusty bread, rice, or mashed potatoes. For a lighter option, serve it alongside a simple green salad or steamed vegetables.
