Hearty Beef Stew with Vegetables is a classic, slow-cooked comfort dish filled with tender beef, root vegetables, and a deeply savory broth. Rich in flavor and texture, this stew is the ultimate cold-weather meal, offering warmth, nourishment, and satisfying depth in every spoonful.

Why You’ll Love This Recipe

Deep, developed flavor: Slow simmering allows the beef to become tender and the broth to intensify in richness.
Nutritious and filling: Packed with vegetables and protein, it serves as a complete, balanced meal.
Perfect for make-ahead: The flavors improve over time, making it ideal for leftovers or batch cooking.
Customizable: Easily adapt the vegetables, seasonings, or cooking method to suit your preferences.
Family favorite: A universally loved dish that appeals to all ages, ideal for gatherings or weekly meal prep.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Stewing beef (such as chuck), cut into bite-sized pieces
Carrots, peeled and sliced
Potatoes (Yukon Gold or russet), cubed
Celery, chopped
Onion, diced
Garlic, minced
Tomato paste
Beef broth or stock
Red wine (optional, for depth)
Bay leaves and fresh thyme
Olive oil or vegetable oil
All-purpose flour (for coating the beef)
Salt and freshly ground black pepper
Worcestershire sauce or soy sauce (optional for umami boost)
Frozen peas or green beans (optional, added at the end)

directions

Brown the beef: Toss beef cubes in flour seasoned with salt and pepper. Heat oil in a large Dutch oven or pot, then sear beef in batches until browned on all sides. Remove and set aside.
Sauté vegetables: In the same pot, add more oil if needed and cook onions, garlic, carrots, and celery until softened and aromatic.
Add tomato paste and deglaze: Stir in tomato paste, then pour in red wine (if using), scraping up any browned bits. Let it reduce slightly.
Combine ingredients: Return the beef to the pot. Add potatoes, herbs, and enough beef broth to cover everything. Add Worcestershire or soy sauce if using.
Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, or until the beef is fork-tender and the vegetables are fully cooked.
Add peas or beans: Stir in frozen peas or green beans in the last 10 minutes of cooking, just until heated through.
Taste and adjust: Remove bay leaves and thyme sprigs. Adjust seasoning with salt and pepper as needed. Serve hot.

Servings and timing

Servings: Makes 6 to 8 servings
Prep time: 20 minutes
Cook time: 2 hours
Total time: About 2 hours and 20 minutes

Variations

Slow cooker: Sear beef and vegetables first, then transfer everything to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours.
No wine: Simply replace wine with extra broth for an alcohol-free version.
Thicker stew: Mix a tablespoon of cornstarch with water and stir in during the last 15 minutes of simmering.
Low-carb option: Replace potatoes with turnips or cauliflower.
Spiced version: Add paprika, cumin, or chili flakes for a more robust flavor profile.

storage/reheating

Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Freeze cooled stew in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a saucepan over medium heat, stirring occasionally. Add a splash of water or broth if it thickens too much.

FAQs

What type of beef is best for stew?

Chuck roast is ideal for stew because it becomes tender and flavorful during long cooking.

Can I skip the searing step?

You can, but searing adds depth and complexity to the flavor of the final dish.

How can I make it thicker?

Add a cornstarch slurry or let it simmer uncovered during the final 30 minutes to naturally reduce and thicken.

Can I cook this in the oven?

Yes—after assembling the stew, cover and bake at 160°C (325°F) for 2–2½ hours.

Is this stew freezer-friendly?

Yes. Freeze in airtight containers; thaw in the refrigerator and reheat on the stove.

Can I add other vegetables?

Certainly. Try parsnips, mushrooms, or butternut squash for a variation in texture and flavor.

How do I prevent overcooking the vegetables?

Cut vegetables into larger chunks and avoid cooking at too high a heat for extended periods.

What if I don’t have tomato paste?

You can use crushed tomatoes or tomato sauce, but reduce the broth slightly to balance liquid levels.

Can I use water instead of broth?

Broth adds more flavor, but water with herbs and a splash of soy sauce or Worcestershire can be an acceptable substitute.

What should I serve with beef stew?

It pairs well with crusty bread, mashed potatoes, or buttered egg noodles.

Conclusion

Hearty Beef Stew with Vegetables is a timeless, deeply satisfying dish that brings warmth to the table. With its tender beef, robust broth, and vibrant vegetables, this stew delivers comfort and nutrition in every bite. Perfect for a cozy evening or meal prepping for the week, it’s a reliable recipe you’ll return to again and again.