Here’s a hearty Beef and Vegetable Stew recipe — perfect for cozy nights, meal prep, or feeding a crowd. It’s rich, savory, and loaded with tender beef and wholesome vegetables.
🥘 Classic Beef and Vegetable Stew
📋 Ingredients:
For the stew:
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2 lbs beef stew meat (chuck roast, cut into 1–1½ inch cubes)
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Salt & black pepper, to taste
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3 tablespoons flour (for dredging)
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2–3 tablespoons oil (olive or vegetable)
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1 large onion, chopped
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3 cloves garlic, minced
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6 cups beef broth (low sodium preferred)
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2 tablespoons tomato paste
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1 tablespoon Worcestershire sauce
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1 teaspoon dried thyme
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2 bay leaves
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4 large carrots, peeled and chopped
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3–4 potatoes, peeled and cubed
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2 celery stalks, sliced
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1 cup frozen peas (added at the end)
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Optional: 1 cup green beans or corn
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Optional thickener: 1 tablespoon cornstarch + 2 tablespoons water (slurry)
🔪 Instructions:
1. Prep the Beef:
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Season beef cubes with salt and pepper.
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Lightly dredge in flour, shaking off excess.
2. Brown the Meat:
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Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
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Sear the beef in batches until browned on all sides. Don’t overcrowd the pan.
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Transfer browned beef to a plate.
3. Sauté Aromatics:
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In the same pot, add a little more oil if needed.
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Sauté chopped onions for 3–4 minutes, then add garlic and cook 30 seconds more.
4. Build the Stew:
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Add tomato paste, stirring it in for 1 minute.
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Return beef to the pot.
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Pour in beef broth and Worcestershire sauce.
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Add thyme and bay leaves. Bring to a simmer.
5. Simmer:
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Cover and simmer on low heat for 1½ to 2 hours, until beef is fork-tender. Stir occasionally.
6. Add Veggies:
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Add carrots, potatoes, and celery.
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Simmer uncovered for another 30–40 minutes, until vegetables are tender.
7. Finish the Stew:
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Stir in frozen peas (and green beans or corn if using).
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Optional: Mix cornstarch with water and stir it in for a thicker stew.
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Simmer 5 more minutes.
8. Adjust Seasoning:
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Taste and add more salt, pepper, or herbs as needed.
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Remove bay leaves before serving.
🍽️ Serving Ideas:
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Serve hot with crusty bread, cornbread, or over rice.
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Great with a side salad or steamed greens.
🧊 Leftovers:
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Tastes even better the next day!
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Store in the fridge up to 4 days or freeze up to 3 months.