This hearty beef and vegetable stew is comfort in a bowl! With tender beef, colorful veggies, and warm spices, it’s perfect for chilly days.
Honestly, who can resist a warm stew? It makes your kitchen smell amazing, and it’s a one-pot wonder. I love serving it with some crusty bread to soak up all that yummy goodness!
Key Ingredients & Substitutions
Beef Chuck: This is a great cut for stews because it becomes tender with cooking. If you’re looking for alternatives, you can use brisket or stew meat. Just make sure the meat has some fat for flavor!
Vegetable Oil: I love using vegetable oil for browning, but you can swap it for olive oil or canola oil. If you want a richer flavor, try using butter as well!
Red Wine: While this adds depth, it’s totally fine to skip it. You can replace it with more beef broth or even a splash of balsamic vinegar for some acidity.
Frozen Peas: Fresh peas can be used if they’re in season, but frozen is super convenient. You can also replace them with green beans or corn if you prefer.
How Do I Achieve Perfectly Tender Beef?
Getting tender beef is all about the cooking time and method. Start by browning the beef well—it adds great flavor. Then, let it simmer low and slow. Here’s how:
- Brown in batches to avoid steaming. Ensure each piece is coated in oil.
- Use a Dutch oven or heavy pot to maintain steady heat.
- Don’t rush! Cooking for 1.5 to 2 hours on low allows the collagen to break down, resulting in fork-tender beef.
How Do I Ensure Vegetables Stay Perfectly Cooked?
To keep your veggies well-cooked but not mushy, timing is key. Here’s a simple guide:
- Start with tougher veggies like carrots and potatoes—they need longer to cook. Add them after the beef has tenderized.
- Add frozen peas at the end—cooking them just a few minutes keeps them bright and flavorful.
Enjoy making this cozy dish! It’s also excellent for leftovers and tastes even better the next day.
Hearty Beef and Vegetable Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- 3 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 1 cup frozen green peas
- 2 tbsp tomato paste
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This hearty beef stew takes about 15 minutes of prep time and then you’ll want to let it simmer for around 2–2.5 hours. This slow cooking makes the beef super tender and allows all those wonderful flavors to blend together. Perfect for a cozy dinner at home!
Step-by-Step Instructions:
1. Browning the Beef:
First, heat 2 tablespoons of vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Pat the beef cubes dry with a paper towel and season them with salt and black pepper. Add the beef in batches and brown on all sides, which should take about 5 minutes per batch. After browning, remove the beef and set it aside on a plate.
2. Sautéing the Vegetables:
Next, reduce the heat to medium and add the remaining 1 tablespoon of oil to the pot. Toss in the chopped onion and sauté until it turns translucent—this will take about 5 minutes. Then, add the minced garlic and cook for another minute until it’s fragrant. Your kitchen will smell amazing!
3. Building Flavor:
Now it’s time to add the tomato paste to the onions and garlic. Cook this for about 1 minute. If you’re using red wine, pour it in now and scrape the bottom of the pot with a wooden spoon to deglaze it. Let the wine simmer and reduce slightly for about 2–3 minutes.
4. Combining Ingredients:
Return the browned beef to the pot. Add in the beef broth along with the dried thyme, rosemary, and bay leaves. Bring everything to a boil, and then reduce the heat to a gentle simmer. Cover and let it cook for about 1.5 to 2 hours, or until the beef is tender and flavorful.
5. Adding Vegetables:
Once the beef is nice and tender, add the carrots and potatoes to the pot. Cover again and keep simmering for another 30–40 minutes, or until the vegetables are nicely tender.
6. Final Touches:
In the last 5 minutes of cooking, stir in the frozen peas. They only need a little time to heat through and stay bright green.
7. Serving the Stew:
Don’t forget to remove the bay leaves before serving! Give the stew a taste and adjust the seasoning with salt and pepper as needed. Ladle the stew into bowls and garnish each serving with fresh chopped parsley for a pop of color. Serve hot, and if you have some crusty bread, it’s perfect for dipping!
Enjoy your warm, comforting bowl of hearty beef and vegetable stew! It’s a hug in a bowl, perfect for sharing with family and friends.
Can I Use Any Type of Beef for This Stew?
While beef chuck is ideal due to its tenderness after cooking, you can also use brisket or round cut. Just remember that tougher cuts may require a bit more cooking time to become tender.
Can I Make This Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic in a skillet first, then transfer everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours until the beef is tender. It’s an easy alternative if you want to set it and forget it!
How Can I Thicken the Stew?
If you prefer a thicker stew, stir in a mixture of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons water) in the last few minutes of cooking. Alternatively, you can puree a cup of the stew and stir it back into the pot for added thickness without extra ingredients.
What Can I Serve With This Stew?
Hearty beef stew is perfect on its own, but it pairs wonderfully with crusty bread, biscuits, or over a bed of mashed potatoes or rice. You can also serve a simple green salad on the side for a complete meal.