Classic hearty beef stew with vegetables is the epitome of comfort food—deeply satisfying, rich in flavor, and perfect for any time of year, especially when the air turns crisp and cool. This stew is a timeless dish that brings together succulent chunks of beef, an array of colorful vegetables, and a savory broth that’s slow-simmered to perfection. It’s a meal that feels like a warm hug in a bowl, with each spoonful offering the perfect balance of texture and taste. Whether enjoyed as a simple family dinner or served at a festive gathering, beef stew with vegetables is a nourishing staple that never goes out of style. The combination of tender meat, hearty potatoes, sweet carrots, and aromatic herbs makes it not only filling but also deeply flavorful, capturing the essence of home-cooked tradition in every bite.
The History of Beef Stew
The origins of beef stew date back centuries and can be found in virtually every culture across the globe. Stewing, the process of slow-cooking meat in liquid, was one of the earliest cooking techniques used by humans. In medieval Europe, peasants developed stew recipes to make the most of tougher cuts of meat and seasonal vegetables. The French version, known as “boeuf bourguignon,” simmered beef in red wine with herbs and vegetables, while in Ireland, traditional Irish stew included lamb or beef with root vegetables. In the United States, beef stew gained popularity during colonial times and evolved into countless regional varieties. Today, it remains a cornerstone of rustic, wholesome cuisine—celebrated for its affordability, adaptability, and heartwarming flavor. From humble beginnings in clay pots over open fires to modern-day Dutch ovens and slow cookers, beef stew has stood the test of time as a beloved comfort dish.
Ingredients Breakdown
Beef chuck or stew meat: Well-marbled and ideal for slow cooking, becoming melt-in-your-mouth tender over time. Carrots: Add sweetness and color, and hold their shape well during long cooking. Potatoes: Use waxy types like Yukon Gold or red potatoes that don’t fall apart; they add substance and absorb flavors beautifully. Onion: Essential for building the base flavor of the stew. Celery: Adds aromatic depth and a slight crunch that softens as it cooks. Garlic: Brings a rich, savory undertone. Tomato paste: Adds acidity and depth of flavor to the broth. Beef broth: The liquid foundation of the stew; choose a good-quality broth or stock for best results. Red wine (optional): Enhances flavor and helps tenderize the beef. Olive oil or butter: Used to brown the meat and sauté the vegetables. All-purpose flour: Helps to thicken the stew. Fresh herbs like thyme, rosemary, and bay leaf: Provide aromatic complexity. Salt and pepper: Essential for seasoning at every stage.
Step-by-Step Recipe
- Prepare the Beef: Cut the beef into evenly sized cubes and pat them dry with paper towels to ensure a good sear. Season generously with salt and pepper. 2. Brown the Meat: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Brown the beef in batches to avoid overcrowding the pan. Remove the beef and set it aside. 3. Sauté the Aromatics: In the same pot, add more oil if needed, then sauté chopped onions, celery, and carrots for 5–7 minutes until they begin to soften. Add garlic and cook for an additional minute. 4. Add Tomato Paste and Flour: Stir in tomato paste and flour, mixing well to coat the vegetables and create a roux that will help thicken the stew. 5. Deglaze and Combine: Pour in red wine (if using) to deglaze the pot, scraping up all the flavorful bits from the bottom. Add the beef back into the pot along with beef broth, diced potatoes, and herbs. 6. Simmer Slowly: Bring the stew to a gentle boil, then reduce the heat to low and cover. Let it simmer for 2 to 3 hours, stirring occasionally, until the beef is tender and the flavors have melded. 7. Final Touches: Remove the bay leaf and adjust seasoning with more salt and pepper if needed. If you prefer a thicker stew, remove the lid and simmer uncovered for the last 15–20 minutes.
Tips for the Perfect Beef Stew
Use beef with good marbling—chuck roast is ideal—for tenderness and flavor. Always brown the meat in batches to create a deep, caramelized crust. Don’t rush the simmering process; low and slow is the secret to unlocking the best textures and depth of flavor. Use fresh herbs whenever possible for a brighter, more aromatic profile. Avoid over-stirring once the potatoes and carrots are added to keep them from breaking down. Taste and adjust seasoning as it cooks to ensure a well-balanced stew. Leftovers taste even better the next day as the flavors continue to develop.
Variations and Customizations
Add other root vegetables like turnips, parsnips, or rutabaga for more variety. Incorporate peas or green beans near the end of cooking for a pop of color and freshness. Use sweet potatoes instead of white potatoes for a slightly sweeter, more nutritious version. Skip the wine and use balsamic vinegar or Worcestershire sauce for depth of flavor. Try using beer instead of wine for a more robust, earthy flavor. Make it gluten-free by thickening with cornstarch instead of flour. Spice it up with chili flakes, smoked paprika, or even a touch of curry powder for a twist on the classic.
Health Considerations and Nutritional Value
Beef stew is rich in protein, iron, zinc, and B vitamins from the beef, making it an excellent choice for building and repairing muscle and maintaining energy levels. The inclusion of a variety of vegetables adds fiber, vitamins A and C, and important antioxidants. While nutritious, the dish can be high in sodium and saturated fat, especially when using commercial broths or fattier cuts of meat. To make it healthier, trim excess fat from the beef, use low-sodium broth, and load up on vegetables. You can also reduce or eliminate flour and opt for naturally thickened versions by allowing the stew to reduce. Portion control is key, and pairing the stew with a fresh side salad or steamed greens can round out the meal nutritionally.
FAQ
Can I make this stew in a slow cooker? Absolutely. Brown the beef and sauté the vegetables first for best flavor, then transfer everything to the slow cooker and cook on low for 7–8 hours.
Can I freeze beef stew? Yes, beef stew freezes very well. Let it cool completely and store in airtight containers for up to 3 months.
Do I have to use wine? No. Wine is optional but adds depth. You can substitute with additional broth, balsamic vinegar, or even a splash of apple cider vinegar.
What’s the best cut of beef for stew? Chuck roast is widely preferred for its balance of fat and connective tissue that breaks down into tenderness with long cooking.
How do I thicken the stew if it’s too watery? Simmer uncovered to reduce, or mix a bit of flour or cornstarch with cold water and stir it in near the end.
Can I make it vegetarian? Yes, use hearty vegetables like mushrooms and lentils, and substitute vegetable broth for a plant-based version.
Classic hearty beef stew with vegetables
Ingredients
- 1 2-pound boneless beef round steak, cut into 1-inch cubes
- Kosher salt and freshly cracked black pepper to taste
- ¼ cup all-purpose flour
- 1 tablespoon smoked paprika
- 1 tablespoon canola oil
- 3 cups chopped onions
- 6 cloves of garlic minced
- 4 tablespoons tomato paste
- 2 cups dry red wine
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon herbes de Provence
- 3 bay leaves
- 2 cups beef broth add more if needed
- 1 tablespoon Worcestershire sauce
- 3 cups chopped carrots
- 3 cups cubed Yukon Gold potatoes
- 1 cup fresh peas
- 1½ teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme or adjust to taste
Instructions
- Preheat the oven to 350°F (175°C) and gather all your ingredients for the hearty beef stew.
- In a large bowl, season the beef cubes with kosher salt and cracked black pepper. Add the flour and smoked paprika, then toss the beef until it’s evenly coated with the mixture.
- Heat canola oil in a Dutch oven over medium-high heat. Working in batches, sear the beef cubes in the hot oil, stirring occasionally, until they are well-browned on all sides—about 10 to 11 minutes per batch. Transfer the browned beef to a plate and leave the flavorful drippings in the pot.
- Add the chopped onions to the pot and season with a bit more salt and pepper. Cook, stirring occasionally, until the onions begin to caramelize—this should take about 10 minutes. Add the minced garlic and stir for about 30 seconds until fragrant.
- Stir in the tomato paste and cook it down until it darkens, starts to caramelize, and sticks slightly to the bottom of the pan.
- Deglaze the pot by pouring in the dry red wine. Use a wooden spoon to scrape up all the brown bits from the bottom as the wine comes to a boil. Let it simmer until the wine has almost completely evaporated—about 3 minutes.
- Add in the dried thyme, rosemary, herbes de Provence, and bay leaves. Stir in the beef broth and Worcestershire sauce, then bring the mixture to a boil.
- Return the seared beef to the pot, remove from heat, and cover it with a lid.
- Transfer the covered Dutch oven to the preheated oven and braise for about 1 hour and 30 minutes, or until the beef is nearly tender.
- Take the pot out of the oven and add the chopped carrots, cubed Yukon Gold potatoes, and additional broth if needed. Cover the pot again and return it to the oven for another 30 minutes, or until both the beef and vegetables are fully tender.
- Remove the pot from the oven, discard the bay leaves, and stir in the fresh peas along with the chopped fresh rosemary and thyme. Serve the stew hot and enjoy.