Classic Beef Stew with Vegetables

Introduction

Beef stew is the ultimate comfort food, offering a rich and satisfying meal perfect for cold days or family gatherings.

This classic recipe combines tender beef chunks, hearty vegetables, and a flavorful broth, creating a dish that’s both nourishing and delicious.

Slow-cooked to perfection, this stew is a one-pot wonder that fills your kitchen with the most inviting aromas.

Follow this recipe to prepare a hearty dish that warms both the heart and soul.

Ingredients

For the Stew:

2 lbs (900g) beef chuck or stew meat, cut into 1.5-inch cubes

3 tablespoons olive oil

2 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1 large onion, diced

3 garlic cloves, minced

3 medium carrots, peeled and chopped

2 cups baby potatoes or diced regular potatoes

1 cup mushrooms, halved

3 cups beef broth

1 cup red wine (optional, for deeper flavor)

2 tablespoons tomato paste

1 teaspoon Worcestershire sauce

1 teaspoon dried thyme

2 bay leaves

Fresh parsley or thyme for garnish (optional)

Instructions

Preparing the Beef

1. Season and Dredge: Pat the beef cubes dry with paper towels. Sprinkle with salt and pepper, then dredge lightly in flour to coat.
2. Sear the Beef: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove and set aside.

Sautéing the Aromatics

3. Cook the Onions and Garlic: Add the remaining tablespoon of olive oil to the same pot. Sauté the onions until translucent, about 3 minutes. Stir in the garlic and cook for another minute.
4. Deglaze the Pot: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.

Building the Stew

5. Add the Broth and Flavorings: Stir in the beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Mix well to combine.
6. Add the Beef: Return the seared beef to the pot, ensuring it is submerged in the liquid.
7. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 1.5 to 2 hours, stirring occasionally.

Adding the Vegetables

8. Add the Carrots, Potatoes, and Mushrooms: After 1.5 hours of cooking, add the carrots, potatoes, and mushrooms to the pot. Continue simmering for another 30–40 minutes, or until the vegetables and beef are tender.
9. Thicken the Stew (Optional): If you prefer a thicker stew, mix 1 tablespoon of flour or cornstarch with 2 tablespoons of water to create a slurry. Stir it into the stew and let it simmer for a few minutes until thickened.

Serving

10. Finish and Serve: Remove the bay leaves and adjust the seasoning with additional salt and pepper if needed. Garnish with fresh parsley or thyme before serving.
11. Pairing Suggestions: Serve the stew with crusty bread, mashed potatoes, or over egg noodles for a complete meal.

Conclusion

This classic beef stew with vegetables is a timeless recipe that never fails to comfort and satisfy.

The tender beef, hearty vegetables, and rich, savory broth create a dish that’s both delicious and wholesome.

Perfect for a family dinner or meal prep, this stew will quickly become a favorite in your recipe collection.

Try it today and enjoy the cozy warmth it brings to your table!