This hearty beef and vegetable stew is perfect for chilly days! With tender beef and lots of tasty veggies, it’s a warm hug in a bowl.
I love how it fills my kitchen with delicious scents. Plus, it’s a great way to sneak in some extra veggies! Just simmer and enjoy — so simple and comforting!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews as it becomes tender with slow cooking. If you want a leaner option, try sirloin or add in stew meat from the store, but chuck gives the best flavor!
Red Wine: It adds depth to the stew. If you don’t drink alcohol, substitute it with extra beef broth or even grape juice mixed with a bit of vinegar for acidity.
Potatoes: I recommend using Yukon Gold or russet potatoes for their creamy texture. If you’re looking for a low-carb option, you can use cauliflower instead!
Vegetables: Feel free to mix and match. Parboiled green beans or bell peppers can add color and flavor. If you’re short on fresh veggies, a bag of frozen mixed vegetables works too.
Herbs: Dried herbs work well, but if you have fresh thyme or rosemary, they can elevate the stew’s flavor even more! Just double the amount when using fresh herbs.
How Do I Get My Beef Perfectly Browned?
Browning the beef is essential for building flavor in your stew. Here’s how to do it right:
- Pat the beef dry with paper towels to ensure a good sear.
- Don’t overcrowd the pot. Brown in batches if necessary; this prevents steaming.
- Let the beef cook without moving it for a few minutes to form a nice crust before flipping.
- Once all the beef is browned, don’t forget to scrape up those tasty browned bits from the bottom of the pot when deglazing.
By following these tips, you’ll achieve that rich flavor everyone loves in a good stew. Enjoy your cooking experience!
How to Make Hearty Beef and Vegetable Stew
Ingredients You’ll Need:
- For the Stew:
- 2 lbs (900g) beef chuck, cut into 1-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 broth)
- 4 large potatoes, peeled and cut into chunks
- 3 large carrots, peeled and chopped
- 1 cup frozen peas
- 2 stalks celery, chopped
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
- For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and approximately 2 hours to cook. So, you’ll have a total of about 2 hours and 20 minutes before you can dig into this tasty stew!
Step-by-Step Instructions:
1. Prepare the Beef:
Pat the beef cubes dry with paper towels. This helps them sear nicely. Then, season the cubes with salt and pepper to taste.
2. Brown the Beef:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef in batches so they have room to brown, cooking for about 4-5 minutes on all sides until nicely browned. Once browned, remove the beef and set it aside on a plate.
3. Sauté the Vegetables:
In the same pot, add the chopped onion and celery. Sauté them for about 5 minutes until they’re softened. Then, add the minced garlic and cook for another minute until fragrant.
4. Add Tomato Paste and Deglaze:
Stir in the tomato paste, letting it cook for a minute to enhance the flavors. Then pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
5. Combine Ingredients:
Now return the browned beef to the pot along with the beef broth, dried thyme, rosemary, and bay leaves. Stir everything together.
6. Simmer the Stew:
Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer gently for about 1.5 hours, or until the beef is starting to become tender.
7. Add Vegetables:
Add the chopped potatoes and carrots to the pot. Continue to simmer, covered, for an additional 30-40 minutes until the vegetables and beef are fork-tender.
8. Finish It Off:
Stir in the frozen peas and cook for another 5 minutes until heated through. Then, remove and discard the bay leaves. Taste your stew and adjust the seasoning with more salt and pepper if needed.
9. Serve and Enjoy:
Ladle the hearty stew into bowls, garnish with freshly chopped parsley, and serve hot! Crusty bread on the side makes it even better.
Enjoy your comforting and filling beef and vegetable stew! It’s perfect for cozy evenings.
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal for stews due to its tenderness when slow-cooked, you can also use brisket or round. Just remember that leaner cuts may require less cooking time to avoid becoming tough.
What Can I Use Instead of Red Wine?
If you prefer not to use red wine, you can simply replace it with an additional cup of beef broth. For a touch of acidity, consider adding a splash of vinegar or a squeeze of lemon juice at the end of cooking.
How Should I Store Leftovers?
Store any leftover stew in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it gently on the stove or in the microwave. The flavors will continue to deepen as it sits!
Can I Add More Vegetables?
Yes! You can definitely add more vegetables based on your preferences. Bell peppers, green beans, or even peas work great. Just adjust the cooking time slightly to ensure everything is tender.