Hearty Beef Vegetable Stew

A comforting, robust stew featuring tender beef and a medley of root vegetables simmered in a savory broth—perfect for chilly days.

I first served this hearty beef stew on a cold winter evening and it brought the whole family together with its rich flavors and satisfying warmth.

Ingredients

• Beef chuck: 2 lbs (900 g) cut into 1-inch cubes
• Carrots: 4 medium peeled and sliced
• Potatoes: 3 medium peeled and diced
• Celery stalks: 2 chopped
• Onion: 1 large chopped
• Garlic: 3 cloves minced
• Frozen green peas: 1 cup (150 g)
• Beef broth: 4 cups (1 L)
• Dry red wine: 1 cup (240 ml) optional substitute with more broth if desired
• Tomato paste: 2 tbsp
• Vegetable oil: 2 tbsp
• Dried thyme: 1 tsp
• Dried rosemary: 1 tsp
• Bay leaves: 2
• Salt: 1 tsp or to taste
• Black pepper: 1/2 tsp
• Cornstarch: 2 tbsp optional mixed with 2 tbsp cold water for slurry

Instructions

Step 1:

Pat the beef cubes dry with paper towels and season with salt and pepper.

Step 2:

In a large Dutch oven or heavy pot, heat oil over medium-high heat. Brown beef in batches, about 2-3 minutes per side. Transfer browned beef to a plate.

Step 3:

Add onion, carrots, and celery to the pot. Sauté for 5 minutes until softened, stirring occasionally.

Step 4:

Stir in garlic and tomato paste cook for 1 minute until fragrant.

Step 5:

Return beef to the pot. Pour in red wine (if using) and scrape up any browned bits from the bottom.

Step 6:

Add beef broth, potatoes, thyme, rosemary, bay leaves and any remaining salt and pepper. Bring to a simmer.

Step 7:

Reduce heat to low cover and simmer gently for 1.5–2 hours stirring occasionally until beef is fork-tender.

Step 8:

Remove bay leaves. Stir in peas and simmer uncovered for 10 minutes.

Step 9:

If a thicker stew is desired, stir in cornstarch slurry and simmer for 2–3 minutes until thickened. Adjust seasoning to taste.

Step 10:

Serve hot, garnished with fresh parsley if desired.

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This stew has become a family favorite especially on cold nights when we gather around the table sharing stories and homemade bread.

Required Tools

Dutch oven or heavy pot, chef's knife, cutting board, wooden spoon, ladle

Allergen Information

Contains none of the major allergens if gluten-free broth is used. If using store-bought broth, check labels for gluten, soy or other allergens.

Nutritional Information

Calories 410, total fat 16 g, carbohydrates 33 g, protein 36 g per serving.

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This hearty stew is perfect for meal prepping and tastes even better the next day.

Recipe Questions & Answers

→ What cut of beef works best for this stew?

Beef chuck is ideal due to its balance of tenderness and marbling, which becomes flavorful and soft after slow cooking.

→ Can I make this stew thicker?

Yes, stir in a cornstarch slurry made from cornstarch and cold water during the last few minutes of simmering to thicken the broth.

→ Is red wine necessary in the stew?

The red wine adds depth and complexity, but you can substitute it with additional beef broth if preferred.

→ How long should the stew simmer for tender beef?

Simmer gently covered for about 1.5 to 2 hours until the beef becomes fork-tender and flavorful.

→ What vegetables enhance the stew's flavor?

Root vegetables like carrots, potatoes, celery, and peas contribute sweetness and texture, complementing the beef's richness.

→ Can herbs be adjusted in the stew?

Absolutely; thyme, rosemary, and bay leaves provide classic notes, but feel free to experiment with similar herbs to suit your taste.