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This hearty vegetable beef stew recipe is the kind of meal I make when the weather turns and everyone wants something warm and filling for dinner. Chunks of beef chuck get seared until deeply browned, then simmered low and slow with carrots, potatoes and a rich broth until the meat falls apart with a fork. It takes a couple of hours from start to finish, but most of that time the pot just needs to be left alone on the stove.
Why this hearty vegetable beef stew recipe works
Most of the flavor in a good beef stew comes from what happens before any liquid goes into the pot. Searing the beef in batches, instead of crowding it all in at once, gives it a deep brown crust that builds a much richer broth than beef that has just been simmered raw. Tomato paste and a splash of red wine, cooked into the pot after the beef comes out, add another layer of depth that plain broth alone cannot match.
The first time I made this stew I added the carrots and potatoes at the same time as the beef, thinking it would save a step and let everything cook together. Two hours later the carrots had turned to mush and the potatoes had mostly dissolved into the broth. Now I always let the beef simmer alone for the first hour, then add the vegetables, so everything comes out tender instead of falling apart.
If slow-simmered beef is your thing, our braised beef shank is another rich, fall-apart tender recipe worth trying.
Ingredient notes and substitutions
Beef: Chuck roast is the right cut here, it is well marbled and turns fall-apart tender after a long simmer. Leaner cuts like round or sirloin will end up tough no matter how long you cook them, so it is worth seeking out chuck specifically, sometimes labeled “chuck roast” or “stew meat” at the store.
Wine: The red wine adds depth to the broth, but it is easy to leave out. Swap it for an equal amount of extra beef broth plus a teaspoon of extra vinegar if you would rather skip the alcohol.
Potatoes: Yukon gold potatoes hold their shape well after an hour of simmering. Russets work too, but they break down a bit more and will thicken the broth slightly, which is not a bad thing if you like a thicker stew.
Thickener: All-purpose flour, stirred into the vegetables before the broth goes in, is the easiest way to thicken this stew. For a gluten-free version, swap it for 2 tablespoons of cornstarch mixed into a slurry with cold water and stirred in during the last 10 minutes of cooking instead.
Hearty Vegetable Beef Stew Recipe
Hearty Vegetable Beef Stew Recipe
Course: Soups u0026amp; StewsServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalA hearty vegetable beef stew with tender seared chuck beef, carrots and potatoes, slow-simmered in a rich broth built with tomato paste and a splash of red wine.
Ingredients
2 lbs (900g) boneless beef chuck roast, cut into 1.5-inch cubes
1 tsp salt, plus more to taste
1/2 tsp black pepper
2 tbsp vegetable oil, divided
1 large yellow onion, diced
2 celery stalks, sliced
4 garlic cloves, minced
2 tbsp tomato paste
3 tbsp all-purpose flour
4 cups beef broth
1 cup dry red wine (optional, or extra beef broth)
2 bay leaves
1 tsp dried thyme
4 carrots, peeled and sliced into thick rounds
1.5 lbs Yukon gold potatoes, cut into 1-inch chunks
1 cup frozen peas (optional)
1 tbsp Worcestershire sauce
1 tbsp red wine vinegar
Fresh parsley, chopped, for serving
Directions
- Pat the beef cubes dry and season with salt and pepper. Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat, then sear the beef in 2 to 3 batches until deeply browned on all sides, about 3 minutes per side. Set the beef aside on a plate (do not crowd the pot, or the beef will steam instead of brown).
- Add the remaining oil to the pot along with the onion and celery. Cook for 5 minutes, stirring occasionally, until softened. Add the garlic and tomato paste and cook for 1 minute more, until fragrant.
- Sprinkle the flour over the vegetables and stir to coat everything evenly. Cook for 1 minute to get rid of the raw flour taste.
- Slowly pour in the beef broth and red wine (if using), scraping up any browned bits stuck to the bottom of the pot. Add the bay leaves, thyme and the seared beef along with any juices that collected on the plate.
- Bring to a simmer, then reduce the heat to low, cover, and cook for 1 hour, stirring occasionally, until the beef is starting to become tender.
- Add the carrots and potatoes. Cover and continue simmering for 30 to 40 minutes, until the vegetables and beef are fork-tender.
- Stir in the frozen peas (if using), Worcestershire sauce and vinegar. Remove the bay leaves, taste and adjust the salt and pepper, then ladle into bowls and top with fresh parsley.
Storage and reheating
Let the stew cool before transferring it to an airtight container. It keeps in the refrigerator for up to 4 days, and the flavor actually gets better on day two once everything has had time to sit together. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened up too much in the fridge.
This stew also freezes well for up to 3 months, though the potatoes can turn slightly grainy after thawing. Some people do not mind, but you can also leave the potatoes out before freezing and add freshly cooked ones when you reheat. For general guidance on safely storing and reheating leftovers, the USDA food safety guidelines are a solid reference.
Nutrition estimate
These are rough estimates based on the ingredients used, not a lab-calculated value, and will vary depending on the exact cuts and brands you use. Per serving (about 1.5 cups): approximately 420 calories, 28g protein, 32g fat, 16g carbohydrates, 3g fiber.
Frequently asked questions
Can I make this beef stew entirely on the stovetop?
Yes, this recipe is written for the stovetop from start to finish, no oven needed. If you would rather use the oven, bring the pot to a simmer on the stove, then cover and transfer it to a 325°F oven for about the same amount of time, checking occasionally to make sure it is not drying out.
Can I use ground beef instead of stew meat?
You can, though the texture and flavor will be different. Brown the ground beef instead of searing cubes, then skip the first hour of simmering, since ground beef does not need nearly as long to become tender. Add it back in with the carrots and potatoes and simmer just until the vegetables are done, about 25 to 30 minutes.
What vegetables go in a classic beef and vegetable stew?
Carrots and potatoes are the base of most versions, including this one, with celery and onion as the aromatic backbone. Some cooks add parsnips, turnips or mushrooms, and frozen peas or green beans stirred in at the end are common too. Stick to sturdy vegetables that can hold up to an hour of simmering, softer vegetables like zucchini will turn mushy.
What makes this an old-fashioned style beef stew?
The classic technique is what sets it apart from quicker versions: searing the beef for a deep crust, building the broth with tomato paste and a splash of wine instead of just adding water, and letting everything simmer low and slow rather than rushing it in a pressure cooker. It takes longer, but that slow simmer is what makes the beef fall-apart tender and the broth genuinely rich instead of thin.
