Beef stew with vegetables is a warm, hearty dish made with tender beef chunks and a mix of carrots, potatoes, and onions. It’s perfect for cozy meals and tastes even better after slow cooking.
I like making this stew on a chilly day. The smell fills my house, and I find myself sneaking extra spoonfuls before dinner!
For a quick boost, use pre-cut veggies, and serve with crusty bread. It’s a simple way to enjoy a filling, comforting meal any night of the week.
Ingredients & Substitutions
Beef: I use chuck roast for its tenderness and flavor. Keep an eye out for well-marbled pieces—fat adds moisture. If you prefer leaner meat, sirloin works, but cook it a bit less to prevent dryness.
Carrots: Fresh carrots add sweetness and color. Peel or scrub well for best taste. You can swap in parsnips for a slightly different flavor and a touch more sweetness.
Potatoes: Sturdy potatoes like Yukon Gold or Russets make the stew hearty. If you want a creamier texture, use red potatoes—you can leave the skins on for extra texture.
Onions: Onions build a flavor base. Yellow onions are reliable, but sweet onions add a milder, sweeter note. Shallots or onion powder are good substitutes if needed.
Vegetables & Broth: Hearty vegetables like celery and peas complete the dish, while beef broth enriches the flavor. For a quick option, use boxed beef or vegetable stock; alternate with water if needed.
How do I brown beef without it drying out?
Ensure the pan is hot before adding beef. Pat the meat dry to remove excess moisture, which helps it sear better. Don’t overcrowd the pan—work in batches if needed. Sear each piece for 3-4 minutes until browned, then remove and set aside.
How to Make Beef Stew with Vegetables?
Ingredients You’ll Need:
For the Beef:
- 2 pounds beef chuck, cut into cubes
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For the Vegetables:
- 3 carrots, sliced
- 2 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
For the Broth:
- 4 cups beef broth
- 1 teaspoon thyme
- 1 bay leaf
How Much Time Will You Need?
15 minutes prep, 2 hours cooking, 0 minutes rest. Total time: 2 hours 15 minutes.
Step-by-Step Instructions:
1. Brown the beef
Heat oil in a large pot. Season beef with salt and pepper. Brown in batches for 5-7 minutes. Set aside once browned.
2. Sauté vegetables
Add onions and garlic to the pot. Cook for 3 minutes until fragrant. Add carrots and potatoes; cook for another 5 minutes.
3. Combine ingredients and simmer
Return beef to the pot. Pour in beef broth. Add thyme and bay leaf. Bring to a boil, then reduce heat to low.
4. Cook the stew
Simmer uncovered for 1.5 to 2 hours until beef is tender. Stir occasionally. Remove bay leaf before serving.
