Beef and Vegetable Stew

Name: Beef and Vegetable Stew
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 lb beef stew meat, cubed; 2 tbsp olive oil; 1 onion, chopped; 2 carrots, sliced; 2 potatoes, diced; 2 cloves garlic, minced; 4 cups beef broth; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1 bay leaf

Author: Tessa

Published: May 8, 2025

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There’s something about a steaming bowl of beef and vegetable stew that feels like a warm hug on a chilly evening. It’s the kind of meal that brings everyone to the table—simple, hearty, and packed with flavor. I grew up watching my mom make this stew on Sundays, filling the house with the rich aroma of tender beef, sweet carrots, and earthy potatoes simmering away. To this day, the smell alone takes me right back to those cozy family dinners.

After years of tweaking and testing (and maybe a few overcooked batches!), I’ve landed on what I swear is the perfect balance of ingredients and technique. The key? Taking the time to brown the beef properly—those crispy edges add so much depth—and letting the stew simmer low and slow until the meat practically melts. Whether you’re feeding a crowd, meal prepping for the week, or just craving a little comfort, this beef and vegetable stew never disappoints. Trust me, one bite and you’ll see why it’s been a staple in my kitchen for years.

Why You’ll Love This Beef and Vegetable Stew

This isn’t just any stew—it’s the kind of meal that checks all the boxes for busy cooks and hungry families. Here’s why it’s become my go-to recipe:

One-pot wonder: From browning the beef to simmering the veggies, everything happens in one Dutch oven (less cleanup means more time to enjoy your meal!)
Nutrient-packed: Between the protein-rich beef, vitamin-loaded carrots, and fiber-filled potatoes, every bowl is a balanced meal
Meal prep hero: The flavors deepen overnight, making it even better as leftovers—I always double the batch for easy lunches
Comfort in every bite: That rich, savory broth with melt-in-your-mouth beef? Pure coziness on a spoon

What I love most is how forgiving this beef and vegetable stew is—swap veggies based on what’s in your fridge, adjust the simmer time to your schedule, and it still turns out delicious every time.

Ingredients for Beef and Vegetable Stew

Gathering the right ingredients makes all the difference in this stew—trust me, I learned the hard way after a bland batch with unevenly chopped veggies! Here’s exactly what you’ll need:

1 lb beef stew meat, cut into 1-inch cubes (chuck or round works best—those marbled pieces melt into tenderness)
2 tbsp olive oil (or any neutral oil for browning—just don’t use butter, it burns too fast!)
1 large onion, chopped (about 1 cup—I like yellow for sweetness, but white works too)
2 carrots, sliced 1/4-inch thick (no skinny matchsticks here—we want hearty bites)
2 potatoes, diced into 1/2-inch cubes (Yukon Golds hold their shape beautifully)
2 cloves garlic, minced (fresh is key—jarred just doesn’t give the same punch)
4 cups beef broth (low-sodium if you’re watching salt—I’ve ruined stews with over-salty broth before!)
1 tsp salt (add more later if needed—you can’t undo oversalting!)
1/2 tsp black pepper (freshly cracked if you have it)
1 tsp dried thyme (rub between your fingers before adding to wake up the flavor)
1 bay leaf (don’t forget to fish it out later—nobody likes a surprise leaf in their bowl!)

Ingredient Substitutions

No stress if you’re missing something—this stew is super adaptable! Here are my favorite swaps:

Potatoes: Sweet potatoes add a lovely twist (reduce simmer time by 15 minutes)
Broth: Vegetable broth keeps it lighter, or use mushroom broth for umami depth
Herbs: Rosemary or marjoram instead of thyme (use half the amount—they’re stronger!)
Meat: Lamb works beautifully if you prefer its richer flavor
Thickener: Swap flour with cornstarch for gluten-free (mix 1 tbsp with 2 tbsp cold water)

Pro tip: If using tougher root veggies like parsnips or turnips, add them with the potatoes so they don’t turn to mush!

How to Make Beef and Vegetable Stew

Now for the fun part—turning these simple ingredients into the most comforting bowl of beef and vegetable stew you’ve ever tasted! I’ve made this so many times I could do it in my sleep, but trust me, it’s foolproof even for first-timers. Just follow these steps and you’ll be ladling out perfection.

Beef and Vegetable Stew - detail 1

Browning the Beef

First, pat those beef cubes dry with paper towels—this is my secret for getting that gorgeous crust. Heat the oil in your Dutch oven over medium-high until it shimmers (test with one piece of beef—it should sizzle immediately). Work in batches! Crowding the pan steams the meat instead of browning it. I do about 1/3 of the beef at a time, turning each piece with tongs until all sides are deep brown (about 5 minutes total). Don’t rush this step—those browned bits at the bottom of the pot are flavor gold!

Sautéing the Vegetables

Once all the beef is set aside, lower the heat to medium. Toss in the onions with a pinch of salt—they’ll release moisture to help scrape up those tasty browned bits. Stir occasionally until they turn translucent (about 3 minutes), then add the carrots and garlic. You’ll know they’re ready when the carrots brighten in color and just start to soften at the edges (another 2 minutes). Your kitchen should smell amazing by now!

Simmering the Stew

Return the beef to the pot along with any juices that collected. Add potatoes, broth, and all seasonings—give it a good stir to combine. Bring it just to a boil, then immediately reduce the heat to low. You want gentle bubbles—a violent boil will make the beef tough. Cover with the lid slightly ajar and let it work its magic for 1.5 hours. Check occasionally to skim off any foam or fat with a spoon. The stew’s done when the beef shreds easily with a fork (if it resists, give it another 15 minutes). Remove that bay leaf—nobody wants to bite into that!

Tips for Perfect Beef and Vegetable Stew

After burning my fair share of stews and learning from every mistake, here are my hard-won secrets for getting it just right:

Deglaze like a pro: After browning the beef, splash in 1/4 cup broth or water and scrape up those crispy bits—that’s pure flavor you don’t want to waste!
Salt smart: Go easy at first—you can always add more when the stew’s nearly done. I taste and adjust right before serving.
Timer trick: Set a timer for the simmer—it’s too easy to lose track of time (ask me how I know!).
Fat skimming: Use a wide spoon to remove excess fat from the surface during the last 30 minutes—your stew will taste cleaner.
Patience pays: Resist stirring too much! Letting the stew sit undisturbed helps develop deeper flavors.

My biggest lesson? Good stew can’t be rushed—low and slow is the only way to go!

Serving Suggestions for Beef and Vegetable Stew

Oh, how you serve this beef and vegetable stew makes all the difference! My go-to is a big, crusty loaf of sourdough—perfect for sopping up every last drop of that rich broth. If I’m feeling fancy, I’ll whip up some garlic-herb butter to slather on top. For something lighter, a simple arugula salad with lemon vinaigrette cuts through the heartiness beautifully. And don’t forget a sprinkle of fresh parsley right at the end—it adds such a bright pop of color and freshness!

Beef and Vegetable Stew - detail 2

Storing and Reheating Beef and Vegetable Stew

This stew gets even better as leftovers—the flavors meld together beautifully overnight! Let it cool completely before storing (I leave it uncovered for about 30 minutes first). In the fridge, it keeps wonderfully in airtight containers for 3-4 days. For longer storage, freeze portions in freezer bags or containers for up to 2 months. When reheating, do it gently on the stovetop with a splash of broth or water—microwaving can make the veggies mushy. My trick? Stir occasionally and keep the heat low to preserve that perfect texture.

Nutritional Information

Just so you know – these numbers can dance around a bit depending on your exact ingredients! But for a general idea, one hearty bowl of this beef and vegetable stew gives you roughly:

320 calories – cozy comfort without the guilt
28g protein – thank you, that beautiful beef!
25g carbs – mostly from those wholesome potatoes and carrots
12g fat – the good kind that carries all that amazing flavor

Remember – if you tweak the recipe (like using sweet potatoes or less oil), your numbers will change too. I never stress about exact counts – it’s all about balance and enjoyment!

FAQs About Beef and Vegetable Stew

Over the years, I’ve gotten so many questions about this beef and vegetable stew—here are the ones that pop up most often with my tried-and-true answers!

Can I make this stew in a slow cooker?

Absolutely! Just brown the beef first in a skillet (trust me, skipping this makes a huge difference in flavor). Then transfer everything to your slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The potatoes might get extra soft, but the beef becomes incredibly tender!

What’s the best way to thicken the stew?

My go-to is a simple flour slurry (1 tbsp flour + 2 tbsp cold water, whisked smooth) stirred in during the last 10 minutes of cooking. For a richer option, mash some potatoes against the pot’s side—they’ll dissolve into the broth naturally. Both methods work like a charm!

Which cut of beef works best?

Chuck roast or beef round are my top picks—they have just enough fat to stay juicy during long cooking. Stew meat from the grocery store works fine too, but check for nicely marbled pieces. Avoid lean cuts like sirloin—they tend to dry out.

Can I add other vegetables?

Please do! I often toss in mushrooms, peas, or celery when I have them. Just add quicker-cooking veggies (like peas) during the last 20 minutes so they don’t turn to mush. Hearty ones like parsnips can go in with the potatoes.