This beef stew with vegetables is a warm, hearty dish perfect for cold days. Tender beef chunks cook slowly with carrots, potatoes, and onions in a rich broth. It’s a comforting meal that’s filling and full of flavor.
I like making this stew on weekends. My dog always hopes I drop a piece of potato—no luck for him, but I enjoy every bite!
I suggest serving the stew with crusty bread to soak up the juice. It’s a simple way to make your meal even better and satisfy everyone at the table.
Ingredients & Substitutions
Beef: Use chuck roast for tender, well-flavored meat. If you prefer leaner beef, sirloin works, but it’s less forgiving during simmering. I like chuck because it becomes melt-in-your-mouth soft. Sub with stew meat or ground beef in a pinch.
Carrots: Fresh carrots add sweetness and color. Peel and chop them into chunks for even cooking. Frozen carrots are a quick alternative, just add a few extra minutes. They brighten up the dish and make it more flavorful.
Potatoes: Russet or Yukon Gold potatoes give thickness and heartiness. Cut into chunks so they cook evenly. Sweet potatoes are a tasty swap for a touch of sweetness. Keep size uniform for consistent cooking.
Onions and Garlic: Onions add depth and sweetness, while garlic boosts flavor. Use yellow or white onions; red onions are milder. Fresh garlic is best, but garlic powder is fine if you’re short on time. They build flavor from the start.
Beef Broth & Herbs: Use beef broth for rich taste, and throw in a bay leaf and thyme for aroma. I prefer homemade broth, but store-bought works well. Fresh herbs are great, but dried add a good punch if fresh isn’t available.
How do I sear beef without it drying out?
First, pat the beef dry to help it brown better. Use a hot skillet with a little oil. Sear the beef in batches—don’t overcrowd the pan—so it browns evenly. Let each piece sit undisturbed for a few minutes until a crust forms, then flip and brown the other side.
- Ensure the pan is hot before adding beef to get a good sear.
- Avoid crowding the meat; cook in parts if needed.
- Don’t move the beef around once in the pan—let it develop a crust.
- If the pan gets dry, add small splashes of oil or broth to prevent sticking.
How to Make Beef Stew with Vegetables?
Ingredients You’ll Need:
Beef and Broth
- 2 pounds beef chuck, cut into cubes
- 4 cups beef broth
- 2 tablespoons vegetable oil
Vegetables
- 3 carrots, sliced
- 3 potatoes, diced
- 1 large onion, chopped
- 2 celery stalks, sliced
Seasonings & Others
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons flour (optional, for thickening)
How Much Time Will You Need?
15 minutes prep + 2 hours cooking + 10 minutes for rest
Step-by-Step Instructions:
1. Prepare the ingredients
Chop vegetables and cut beef into cubes. Mince garlic. Measure out seasonings.
2. Brown the beef
Heat oil in a large pot over medium heat. Brown beef on all sides for about 5 minutes.
3. Cook the vegetables
Add onions, carrots, and celery. Cook for 5 minutes until softened. Add garlic and cook for 1 minute.
4. Add broth and seasonings
Pour in beef broth. Add thyme, salt, and pepper. Stir well to combine.
5. Simmer the stew
Bring to a boil. Reduce heat. Cover and simmer on low for 1.5 to 2 hours until beef is tender.
6. Add potatoes and thicken (optional)
Add diced potatoes. Cook for another 20 minutes until potatoes are soft. Stir in flour mixed with water to thicken, if desired.
7. Serve and enjoy
Let stew rest for 10 minutes. Serve hot with bread or rice. Enjoy your hearty beef stew!
