Tender Beef Stew with Vegetables

Introduction

Tender Beef Stew with Vegetables is the definition of hearty comfort food. This dish features chunks of beef simmered slowly until melt-in-your-mouth tender, surrounded by a medley of vegetables like carrots, potatoes, and celery, all enveloped in a rich, flavorful broth. A true one-pot meal, it’s perfect for chilly evenings, family dinners, or anytime you want something warm and satisfying.

This classic recipe has been passed down through generations across many cultures, each with its unique twist, but the core remains the same: slow-cooked beef, wholesome vegetables, and deep, comforting flavors.

Why I Love This Recipe

I love this recipe because it’s comfort in a bowl. The slow cooking allows the beef to become incredibly tender while infusing the vegetables with savory richness. It’s also a flexible, forgiving recipe—you can adjust the vegetables, seasonings, and even cooking method (stovetop, oven, slow cooker, or Instant Pot) to fit your needs.

Another reason I adore it is the nostalgia factor—it feels like home, reminding me of cozy family meals on cold days. It’s nourishing, hearty, and satisfying, with everything you need in a single dish.

Why This is a Must-Try Dish

• One-Pot Wonder: Protein, veggies, and broth all in one.
• Versatile: Perfect for weeknights, meal prep, or Sunday dinners.
• Healthy & Filling: Nutritious vegetables paired with lean protein.
• Freezer-Friendly: Great for storing and enjoying later.
• Crowd-Pleaser: Loved by both kids and adults.

Time, Servings, and Nutrition

• Preparation Time: 20 minutes
• Cooking Time: 2 hours (or 8 hours in slow cooker)
• Total Time: 2 hours 20 minutes
• Servings: 6 servings
• Calories (approx.): 420 kcal per serving

Cuisine & Course

• Cuisine: American / European comfort food
• Course: Main dish

Ingredients

For the Stew:

• 2 lbs (900 g) beef chuck (cut into 1 ½-inch cubes)
• 3 tbsp olive oil (or vegetable oil)
• 3 tbsp all-purpose flour (for dredging)
• 1 large onion (chopped)
• 3 garlic cloves (minced)
• 4 carrots (sliced into chunks)
• 3 celery stalks (chopped)
• 4 medium potatoes (peeled and diced)
• 1 cup mushrooms (optional, sliced)
• 4 cups beef broth
• 1 cup red wine (optional, enhances flavor; substitute with more broth if preferred)
• 2 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt & black pepper to taste

Garnish:

• Fresh parsley (chopped)

Simple Cooking Directions

1. Dredge beef in flour, then sear until browned.
2. Sauté onion and garlic, then add tomato paste and herbs.
3. Add broth, wine, Worcestershire, and vegetables.
4. Simmer gently until beef is tender and vegetables are cooked.
5. Garnish with parsley and serve hot.

Step-by-Step Recipe Preparation

1. Prep Beef: Pat beef dry with paper towels. Toss in flour, salt, and pepper until lightly coated.
2. Brown Beef: Heat 2 tbsp oil in a large Dutch oven. Brown beef in batches, about 5–6 minutes per batch. Remove and set aside.
3. Cook Aromatics: Add remaining oil, sauté onion and garlic until softened. Stir in tomato paste and cook for 1 minute.
4. Deglaze: Pour in red wine (if using) and scrape the browned bits from the pot.
5. Add Liquids & Seasoning: Add beef broth, Worcestershire, thyme, rosemary, and bay leaves. Stir well.
6. Return Beef: Add seared beef back to pot. Bring to a boil, then reduce heat and cover. Simmer gently for 1 ½ hours.
7. Add Vegetables: Stir in carrots, celery, potatoes, and mushrooms. Simmer another 30–40 minutes until vegetables and beef are fork-tender.
8. Finish: Remove bay leaves, adjust seasoning, and garnish with fresh parsley.

How to Serve This Recipe

• Serve hot with crusty bread, cornbread, or biscuits to soak up the broth.
• Pair with a fresh green salad for balance.
• Enjoy with a glass of red wine or apple cider for a cozy touch.

Additional Recipe Tips

• Use beef chuck or brisket for the best flavor and tenderness.
• Don’t skip browning the beef—it builds deep flavor.
• For a thicker stew, mash a few potatoes directly into the broth or add a cornstarch slurry.
• If you want a lighter broth, skip the flour dredging step.

Variations

• Slow Cooker Version: Sear beef, then add all ingredients to slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.
• Instant Pot Version: Brown beef using sauté mode, then pressure cook with broth and vegetables for 35 minutes; quick release.
• Guinness Beef Stew: Replace red wine with Guinness beer for a rich, malty flavor.
• Moroccan-Style Beef Stew: Add cumin, cinnamon, and dried apricots for a sweet-spiced variation.
• Vegetable-Heavy Version: Add parsnips, turnips, or peas for extra nutrition.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in portioned containers for up to 3 months.
• Reheating: Reheat gently on stovetop or in microwave. Add a splash of broth if needed.

Special Equipment Needed

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon or spatula
• Ladle
• Sharp knife for chopping vegetables
• Optional: Slow cooker or Instant Pot

Conclusion

Tender Beef Stew with Vegetables is the ultimate comfort dish—wholesome, flavorful, and deeply satisfying. The slow-simmered beef, hearty vegetables, and rich broth come together to create a warm, nourishing meal that’s perfect for family gatherings, weeknight dinners, or make-ahead freezer meals. Once you make this stew, it will become a staple in your kitchen—a timeless recipe that never fails to impress.