Before we get into this soul-warming pot of goodness, let me just say how thankful I am that you’re here. Truly. Sharing these comforting, homemade recipes with you — the ones that fill your kitchen with incredible aromas and your table with joy — is the best part of my day.
And today? Oh, today we’re ladling up the ultimate Beef Stew with Vegetables. Deeply savory, slow-simmered, tender, and absolutely irresistible. This is the kind of stew that hugs you from the inside out. Anything but boring!!
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Overview of the Recipe
This hearty beef stew starts with seared beef chuck, simmered low and slow in a rich broth flavored with wine, tomato paste, herbs, and aromatics. Add in tender vegetables and a handful of peas, and you’ve got a complete, wholesome dinner in one pot.
Why You’ll Love This Recipe
- Deep, rich flavor thanks to browning the beef and slow simmering
- One-pot recipe that feeds a family
- Tender beef + hearty veggies = ultimate comfort
- Make-ahead friendly — tastes even better the next day
- Perfect for cold nights, meal prep, or Sunday dinner
What It Tastes Like
Imagine a warm bowl of savory, slow-cooked broth infused with thyme, rosemary, garlic, and beefy richness. The beef? Fork-tender. The veggies? Soft, cozy, and full of flavor. Every spoonful is comforting, rustic, and unbelievably satisfying.
Benefits of This Recipe
- Balanced meal with protein + veggies
- Freezer-friendly
- Customizable
- Budget-friendly
- Great for batch cooking
Ingredients
For the Stew
- 2 lbs (900g) beef chuck, cut into 1-inch cubes
- 3 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional; substitute with more broth)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 4 medium carrots, cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 celery stalks, sliced
- 1 cup frozen peas
- 2 tbsp fresh parsley, chopped (for garnish)
Tools You’ll Need
- Heavy-bottomed pot or Dutch oven
- Sharp knife & cutting board
- Wooden spoon
- Measuring cups & spoons
Additions & Substitutions
- Swap beef chuck for stew meat or boneless short ribs
- Use sweet potatoes instead of regular potatoes
- Add mushrooms for earthiness
- Substitute wine with broth if you prefer alcohol-free
- Add a splash of soy sauce for deeper umami
How to Make Beef Stew with Vegetables (Step-by-Step)
Step 1: Prepare the Beef
Toss the beef cubes with flour, salt, and pepper until evenly coated.
Step 2: Sear the Beef
Heat olive oil in a Dutch oven over medium-high heat.
Brown the beef in batches, removing each batch once seared.
Step 3: Cook the Aromatics
In the same pot, sauté the onion for 3–4 minutes.
Add garlic and cook for another minute.
Step 4: Deglaze
Stir in the tomato paste and cook for 1 minute.
Pour in the red wine and scrape up the flavorful browned bits.
Let it reduce slightly.
Step 5: Build the Broth
Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
Stir to combine.
Step 6: Simmer
Return the seared beef to the pot.
Cover and simmer for 1.5–2 hours (or bake at 325°F).
Step 7: Add Vegetables
Add carrots, potatoes, and celery.
Simmer for another 30–40 minutes, until tender.
Step 8: Finish the Stew
Stir in the peas during the last 5 minutes.
Taste and adjust salt and pepper.
Step 9: Serve
Ladle into bowls and garnish with fresh parsley.
Serve with crusty bread, rice, or mashed potatoes.
What to Serve with Beef Stew
- Crusty artisan bread
- Garlic bread
- Mashed potatoes
- Rice or egg noodles
- Green salad
- Biscuits
Tips for the Best Beef Stew
- Brown the beef well — this builds flavor
- Low and slow = ultra-tender meat
- Cut veggies into large chunks so they don’t get mushy
- Use beef chuck — it becomes buttery when cooked slowly
- Remove bay leaves before serving for the best flavor
Storage Instructions
- Refrigerate: Up to 4 days
- Freeze: Up to 3 months
- Reheat: Simmer on the stove or microwave in portions
General Information
- Cuisine: American comfort food
- Course: Main dish
- Prep Time: 15 minutes
- Cook Time: ~2.5 hours
- Servings: 6–8
Frequently Asked Questions
Can I make this in a slow cooker?
Yes! Sear beef first, then cook on LOW for 7–8 hours or HIGH for 4–5 hours.
Can I thicken the stew more?
Yes — mix 1 tbsp flour with a splash of broth and stir it in during the last 20 minutes.
Can I use fresh herbs?
Absolutely. Double the amount if using fresh.
Why is my beef tough?
It needs more simmer time — keep cooking until tender!
Conclusion
This Beef Stew with Vegetables is rustic, rich, and heartwarming — the kind of meal that brings everyone to the table with smiles and empty bowls. Whether it’s a chilly night, a weekend gathering, or just a craving for comfort, this stew delivers every single time.
If you love cozy meals like this, try next:
- Peach-braised pork roast
- Peach glazed chicken
- Peach BBQ baked beans
Join the Fun!
If you make this stew, please leave a review and share your delicious bowl on Pinterest — I’d love to see it!
Nutritional Information (Approx. Per Serving)
- Calories: ~360
- Protein: 28g
- Carbs: 24g
- Fat: 15g
- Fiber: 4g
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