Beef and Vegetable Stew Recipe

Ingredients

Before we dive into the actual cooking, let’s take a look at the ingredients you’ll need for this savory beef and vegetable stew.

For the Stew:

• Beef stew meat (about 1.5 lbs) – You can use chuck roast, which is ideal for stews.
• Carrots (3 medium) – Sliced into rounds or half-moons.
• Potatoes (2 large) – Peeled and cut into chunks.
• Celery (2 stalks) – Chopped.
• Onion (1 medium) – Chopped.
• Garlic (4 cloves) – Minced for flavor.
• Beef broth (4 cups) – Adds depth and richness to the stew.
• Tomato paste (2 tablespoons) – For a hint of sweetness and acidity.
• Bay leaves (2) – For aromatic flavor.
• Fresh thyme (1 teaspoon) – A wonderful herb that enhances the dish.
• Salt and pepper – For seasoning to taste.

Optional for extra flavor:

• Red wine (1/2 cup) – Adds a layer of depth to the stew.
• Frozen peas (1/2 cup) – To add a pop of color and sweetness towards the end.

How to Make Beef and Vegetable Stew

Now that we have all our ingredients, let’s get into the cooking process. Don’t worry – it’s simple! All you need is a bit of patience while the beef slowly becomes tender and the flavors meld together. Here’s how to make it step by step.

1. Brown the Beef

To start, heat a large pot or Dutch oven over medium-high heat. Add a splash of oil (vegetable oil or olive oil) and once it’s hot, toss in the beef stew meat. Brown the beef in batches, ensuring all sides get a nice caramelized crust. This step is crucial because it locks in flavor.

Why do we brown the beef first? Simple – it creates a deep, savory base for the stew that will enhance all the other flavors. Once the beef is browned, remove it from the pot and set it aside for later.

2. Sauté the Aromatics

In the same pot, add a bit more oil if needed, then toss in the chopped onions and garlic. Sauté them for about 3-5 minutes until they become soft and fragrant. This is where the magic happens—those sweet, savory flavors start to come together.

You can also add a pinch of salt here to draw out the moisture from the onions. The goal is to build layers of flavor, so don’t rush this step. Once the onions are softened and the garlic is aromatic, you’re ready to move on.

3. Add the Vegetables

Now it’s time to add the vegetables to the pot. Toss in the carrots, celery, and potatoes. Stir them around for a couple of minutes, allowing them to mingle with the flavors already in the pot. This step ensures that all the vegetables get coated with the aromatic mixture from the onions and garlic.

At this point, you can add a touch of seasoning (salt and pepper) to taste. You’ll be adding more seasoning later, but this is a good time to start layering the flavor profile of the stew.

4. Simmer the Stew

Add the browned beef back to the pot, along with the beef broth, tomato paste, bay leaves, and thyme. Pour everything in and give it a good stir. If you’re using red wine, this is the perfect moment to pour it in too!

Now, bring the mixture to a simmer, making sure everything is well combined. Once it’s simmering, cover the pot, reduce the heat to low, and let it cook for about 1.5 to 2 hours. Slow cooking is essential here because it breaks down the beef, making it tender and juicy while allowing the flavors to meld together beautifully.

5. Add the Final Touches

After 1.5 to 2 hours, check the stew. The beef should be tender, and the vegetables soft but not mushy. If you want to add frozen peas for a bit of sweetness and color, toss them in about 10 minutes before the stew is done cooking.

Check the seasoning—add more salt, pepper, or fresh herbs if needed. If you prefer a thicker stew, use a slotted spoon to remove some of the broth and let the remaining liquid reduce for a few minutes. This will concentrate the flavors and give the stew a thicker consistency.