This beef stew with vegetables is hearty and warm. It combines tender cubes of beef with carrots, potatoes, and peas in a thick, flavorful broth. It’s perfect for a comforting meal on a cold day.
I sometimes add a little extra pepper or try different vegetables. It’s fun to make this stew your own with what you like best!
If you want to save time, use pre-cut vegetables or make it in a slow cooker. It cooks slowly and fills your house with a wonderful smell!
Ingredients & Substitutions
Beef: Use hearty cuts like chuck or stew meat for tenderness. I find browning the beef first adds rich flavor. If you prefer a leaner option, try sirloin, but cook it gently so it stays tender.
Carrots: Fresh carrots add sweetness and color. I peel and chop them into chunks for even cooking. Frozen carrots work fine too; just reduce cooking time slightly.
Potatoes: Yukon Gold or red potatoes hold their shape well and absorb flavors. I cut them into pieces that are easy to eat. Sweet potatoes are an option if you like a hint of sweetness.
Onions: Yellow onions bring depth. I dice them small so they cook through quickly. Shallots can be a milder, flavorful substitute.
Garlic: Fresh garlic enhances aroma and taste. I like to crush it to release more flavor. Garlic powder can be used in a pinch, but fresh is best.
Beef Broth: Rich broth builds the stew’s base. I prefer low-sodium so I can control salt. Vegetable broth works as a vegetarian alternative.
Tomato Paste: Adds a touch of acidity and depth. I stir it in during browning for richer flavor. A splash of canned tomatoes is a good substitute.
How do I sear beef without it drying out?
Heat your pan over medium-high until hot. Pat the beef dry with paper towels to remove excess moisture. Place beef in the pan without crowding and don’t move it for a few minutes. Turn once browned and repeat on all sides. This locks in juices.
- Ensure the pan is hot before adding beef.
- Avoid overloading the pan to prevent steaming.
- Allow each side to brown well before turning.
- Remove beef promptly once seared to prevent drying out during simmering.
How to Make Beef Stew with Vegetables?
Ingredients You’ll Need:
Meat and Broth
- 2 pounds beef stew meat, cut into chunks
- 4 cups beef broth
Vegetables
- 3 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 2 celery stalks, sliced
Seasonings and Oils
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
How Much Time Will You Need?
15 minutes prep + 2 hours cooking + 0 minutes rest = approximately 2 hours 15 minutes
Step-by-Step Instructions:
1. Prepare the ingredients
Chop the vegetables and cut the beef into bite-sized pieces. Mince the garlic. Set everything aside.
2. Brown the beef
Heat olive oil in a large pot over medium heat. Add beef chunks and cook until browned. Remove and set aside.
3. Cook the vegetables
Add onions, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally.
4. Combine ingredients
Return beef to the pot. Add potatoes, garlic, salt, pepper, thyme, and beef broth. Stir well.
5. Simmer the stew
Bring to a boil. Reduce heat to low. Cover and let simmer for 2 hours until beef is tender.
6. Serve
Check seasoning. Adjust salt and pepper if needed. Serve hot with bread or your favorite sides.
