This Classic Beef Vegetable Stew is hearty and warm, filled with tender beef chunks, carrots, potatoes, and green beans. It’s perfect for comforting family dinners on cooler days.
I like to toss everything in the pot and forget it for a while—kitchen magic! Sometimes I sneak in extra veggies just because I love them.
For an easy meal, serve the stew with crusty bread or on its own. It’s a filling dish that tastes even better the next day!
Ingredients & Substitutions
Beef: I recommend using chuck roast for its tenderness when slow-cooked. If you want a leaner option, try sirloin, but it’ll be less juicy. Make sure to cut it into manageable chunks so it browns evenly.
Carrots: Fresh carrots add sweetness and color. Peel and chop them into chunks. If you’re out, frozen carrots work well—just add a few extra minutes for cooking.
Celery: Adds a subtle crunch and depth. Slice it evenly for quick cooking. If you’re missing it, try chopped bell peppers—though they’ll change the flavor a bit.
Potatoes: Russet or Yukon gold potatoes are best—they thicken the stew as they cook. Peel if you prefer, or leave the skins on for extra texture and nutrients.
Tomato paste: Intensity in flavor, it enriches the broth. If unavailable, a squeeze of fresh tomato or a bit of canned diced tomatoes work as substitutes.
How do I sear beef without it drying out?
I find that proper searing locks in juices. Make sure your pan is hot before adding beef to create a good crust. Don’t overcrowd the pan—work in batches if needed. Let the beef sit untouched for a few minutes, then flip once it’s browned.
- Heat the pan over medium-high heat until hot but not smoking.
- Add a small amount of oil and wait until it shimmers.
- Place beef chunks in without crowding; cook until browned on all sides.
- Avoid stirring too much; let the beef develop a crust before turning.
How to Make Classic Beef Vegetable Stew?
Ingredients You’ll Need:
Meat and Broth
- 2 pounds beef stew meat, cut into chunks
- 4 cups beef broth
Vegetables
- 3 carrots, sliced
- 2 potatoes, diced
- 1 onion, chopped
- 2 celery stalks, sliced
Seasonings and Thickeners
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 tablespoons flour (optional, for thickening)
- Salt and pepper to taste
How Much Time Will You Need?
15 minutes prep + 2 hours cooking + 5 minutes finishing = approximately 2 hours and 20 minutes total
Step-by-Step Instructions:
1. Prepare the ingredients
Chop the vegetables and cut the beef into chunks. Mince garlic and measure out seasonings.
2. Brown the beef
In a large pot, cook beef over medium-high heat until browned on all sides. Remove and set aside.
3. Sauté the vegetables
In the same pot, add onions, carrots, and celery. Cook for 5 minutes until they start to soften.
4. Add garlic and tomato paste
Stir in garlic and tomato paste. Cook for 1 minute until fragrant.
5. Return beef to the pot
Add the beef back into the pot. Pour in beef broth and add thyme, salt, and pepper. Bring to a boil.
6. Simmer the stew
Reduce heat to low. Cover and cook for 1.5 to 2 hours until beef is tender and vegetables are cooked.
7. Thicken the stew (optional)
If you like a thicker stew, whisk flour with a small amount of cold water. Stir into the stew and cook for 5 more minutes.
8. Serve and enjoy
Taste and adjust seasoning. Serve hot with bread or side dishes of your choice.
