Beef and Vegetable Stew Recipe

If you’re looking for a cozy, hearty meal that feels like a warm hug on a chilly day, this Beef and Vegetable Stew Recipe is exactly what you need. I absolutely love how the tender beef melts in your mouth, paired with a medley of vibrant veggies and fragrant herbs. When I first tried this stew, I was amazed at how simple ingredients come together to create such rich, comforting goodness. Stick with me here—this beef and vegetable stew is fan-freaking-tastic, and I promise you’ll be making it over and over again!

this Recipe

Ingredients You’ll Need

The beauty of this Beef and Vegetable Stew Recipe is in its straightforward ingredients—each one pulling its weight to build the perfect stew. Whenever I shop for beef, I pick stew meat that’s nicely marbled for extra tenderness and flavor.

• Vegetable oil: Helps brown the beef nicely; you can substitute with olive oil if preferred.
• Beef stew meat: Make sure it’s trimmed of excess fat for a lean but tender result.
• Onion: Thin slices release sweet flavor as they gently cook down.
• Tomato paste: Trust me, this little can amps up the stew’s richness tremendously.
• Low-fat, low-sodium beef broth: Low sodium lets you control the saltiness better.
• Potatoes: I typically use Yukon Gold or Russets for their creamy texture once cooked.
• Carrots: Sweet and hearty, carrots balance the savory stew beautifully.
• Dried thyme: A classic herb that complements beef perfectly.
• Crushed red pepper flakes: Provides a subtle kick—adjust to your spice preference.
• Fresh rosemary sprig: Adds an aromatic punch that’s irresistible.
• Bay leaf: Essential for that deep, earthy background flavor.
• Button mushrooms: Quartered mushrooms soak up the broth and add umami depth.
• Frozen green peas: Thawed peas bring a pop of color and delicate sweetness.

Variations

I love tweaking recipes based on what’s in my fridge or mood. This Beef and Vegetable Stew Recipe adapts beautifully, so feel free to make it your own!

• Variation: For a richer stew, try adding a splash of red wine right after browning the beef—I discovered this trick when looking to deepen flavors quickly.
• Variation: Swap out potatoes for sweet potatoes for a slightly sweeter, nutrient-rich twist.
• Variation: For a low-carb option, replace potatoes with turnips or cauliflower florets.
• Variation: Feel free to adjust the spice—omit the crushed red pepper flakes for a milder version suitable for kids.

How to Make Beef and Vegetable Stew Recipe

Step 1: Brown the Beef Beautifully

Start by heating your vegetable oil over medium-high heat in a heavy-bottomed pot. Once it’s shimmering, add your cubed beef and let it cook undisturbed for a few minutes until a deep brown crust forms. This browning step locks in flavor and gives your stew that irresistible meaty richness. Turn the pieces to brown all sides evenly—about 10 minutes in total. Be patient here; don’t rush by crowding the pot or stirring constantly, or you’ll miss that golden crust. When your beef is beautifully browned, scoop it out and set it aside.

Step 2: Build Flavor with Onion and Tomato Paste

Using the same pot (no need to wash it!), toss in the thinly sliced onions and your can of tomato paste. The tomato paste caramelizes slightly and deepens the stew’s flavor while the onions soften and sweeten. Stir constantly for about 5 minutes until the onions are tender and everything smells amazing. This small step makes a huge difference—I remember once skipping it and regretting the lack of depth in the stew.

Step 3: Simmer Beef with Broth until Tender

Return the browned beef to the pot and pour in the beef broth. Lower the heat to a gentle simmer, cover, and let it cook slowly for about 1 to 1 ½ hours. This is when the magic happens—low and slow cooking tenderizes the beef perfectly. If you’re using a heavy-duty pot, this step is pretty hands-off. Just check occasionally to make sure the liquid hasn’t completely evaporated; add a splash of water if it seems too thick.

Step 4: Add Veggies and Herbs

After the beef is tender, toss in the cubed potatoes, chopped carrots, dried thyme, crushed red pepper flakes, rosemary sprig, and bay leaf. Cover again and simmer for another 45 minutes. This stage lets the vegetables cook through and soak up all those lovely beefy tones. If your stew thickens more than you like, stir in a bit of water or broth to keep it saucy but not soupy. I’ve learned that some potatoes cook faster than others, so give a gentle poke to check for tenderness and adjust the time if needed.

Step 5: Finish with Mushrooms and Peas

Finally, add the quartered button mushrooms and thawed green peas. Stir everything gently and cook for another 10 to 15 minutes until the mushrooms are tender and the peas are heated through. Before serving, don’t forget to fish out the rosemary sprig and bay leaf—they’ve done their job and you don’t want anyone biting down on them unexpectedly!

How to Serve Beef and Vegetable Stew Recipe

Garnishes

I love finishing this stew with a sprinkle of fresh chopped parsley or thyme—it adds a burst of color and a fresh brightness that contrasts beautifully with the rich stew. A little cracked black pepper on top doesn’t hurt either!

Side Dishes

My favorite sides are crusty bread or buttery dinner rolls—you’ll want something perfect for mopping up every last drop. Mashed potatoes or simple steamed rice also pair wonderfully to soak up the savory sauce.

Creative Ways to Present

For a fun twist at a dinner party, I’ve served this stew layered over creamy polenta topped with toasted Parmesan. It turns a humble stew into something a little more special and shows off the versatility of this dish.

Make Ahead and Storage

Storing Leftovers

Leftover stew stores beautifully in an airtight container in the fridge for up to 3 days. I always make sure to cool it completely before refrigerating to keep the veggies crisp and the flavors bright.

Freezing

I’ve frozen this stew several times with great results—portion it into freezer bags or containers and it keeps well for up to 3 months. Just thaw overnight in the fridge before reheating. The flavors only get better after sitting!

Reheating

Reheat gently on the stovetop or in the microwave, stirring occasionally to warm evenly. If the stew seems thick, stir in a splash of water or broth to bring back that cozy stew texture.

FAQs

Final Thoughts

This Beef and Vegetable Stew Recipe truly holds a special place in my kitchen routine. It’s one of those dishes you can come back to time and again, with layers of flavor that comfort and satisfy. Honestly, once you try it, you’ll find yourself reaching for it on busy weeknights or when you want to feed a hungry crowd without fuss. So grab your pot, gather your ingredients, and make this stew your new go-to—your taste buds (and future self) will thank you!

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