When you need a dish that’s warm, filling, and full of flavor, this Hearty Beef and Vegetable Stew Recipe is the perfect choice. Packed with tender beef, wholesome vegetables, and a rich, savory broth, this stew is the ultimate comfort food for chilly days or when you’re craving something homemade and cozy. I discovered this recipe on I Wuv Cooking, and it’s one you’ll want to make again and again.
Whether it’s for a family dinner, a meal-prep favorite, or simply to enjoy by the fire, this classic stew delivers on all fronts.
What Makes This Beef and Vegetable Stew Special?
This stew is all about layering flavors. The beef is seared to perfection, the vegetables bring a medley of textures, and the broth ties everything together with its rich, hearty taste. Best of all, it’s a one-pot wonder—perfect for busy cooks who still want a delicious homemade meal.
Hearty Beef and Vegetable Stew Recipe
This simple, step-by-step recipe ensures a stew that’s comforting, satisfying, and packed with goodness.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 3 medium potatoes, cubed
- 2 celery stalks, sliced
- 1 cup green beans, trimmed and cut into pieces
- 2 tbsp tomato paste
- 1 cup red wine (optional, for depth of flavor)
- 4 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp flour (for thickening, optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the Beef:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. Remove the beef and set aside. - Cook the Aromatics:
In the same pot, add the onion and garlic. Cook for 2-3 minutes, stirring frequently, until fragrant and softened. - Deglaze the Pot:
Stir in the tomato paste and cook for 1 minute. If using, add the red wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until slightly reduced. - Build the Stew:
Return the beef to the pot and add the beef broth, thyme, rosemary, and bay leaves. Bring to a simmer, then reduce the heat to low. Cover and let it cook for 1 hour, stirring occasionally. - Add the Vegetables:
Stir in the carrots, potatoes, celery, and green beans. Continue to simmer for another 30-40 minutes, or until the beef is tender and the vegetables are cooked through. - Thicken the Stew (Optional):
If you prefer a thicker stew, mix 2 tbsp of flour with 2 tbsp of water to form a slurry. Stir it into the stew and simmer for an additional 5-10 minutes until thickened. - Finish and Serve:
Remove the bay leaves and garnish with fresh parsley. Serve hot with crusty bread or over mashed potatoes for a complete meal.
Tips for the Best Beef and Vegetable Stew
- Choose the Right Cut: Beef chuck is ideal for stews because it becomes tender and flavorful with slow cooking.
- Make It Ahead: This stew tastes even better the next day as the flavors meld together.
- Customize the Veggies: Swap in parsnips, turnips, or mushrooms to make it your own.
Why You’ll Love This Recipe
This Hearty Beef and Vegetable Stew is the epitome of comfort food. It’s deeply satisfying, packed with nutrients, and perfect for feeding a crowd or enjoying leftovers throughout the week. The combination of tender beef, fresh vegetables, and a savory broth makes it a timeless classic.
Have you tried this recipe? Let me know your thoughts, and don’t forget to share it with friends and family who love a cozy, homemade meal. For more delightful recipes like this, visit I Wuv Cooking.
Hearty Beef and Vegetable Stew: The Ultimate Comfort Food Classic
Ingredients
- 2 tbsp olive oil
- 1 lb beef chuck, cut into 1-inch cubes
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cups carrots, sliced
- 1 cup potatoes, diced
- 2 tbsp tomato paste
- 1 cup red wine (optional)
- 4 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp flour (for thickening)
- 2 tbsp of flour with 2 tbsp of water to form a slurry
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the beef cubes and brown on all sides.
- Remove the beef from the pot and set aside. In the same pot, add the carrots, potatoes, and green beans, sautéing for about 5 minutes.
- Stir in the tomato paste, thyme, rosemary, and flour. Cook for another 1-2 minutes.
- Return the beef to the pot and add the red wine and beef broth. Bring to a boil, then reduce heat to low.
- Cover and let simmer for 30 minutes, or until the beef is tender.
- In the last 10 minutes, add the slurry to thicken the stew. Season with salt and pepper to taste.
- Serve hot and enjoy your hearty stew.
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