This beef stew with vegetables is a hearty and warm dish perfect for chilly days. Tender beef, carrots, potatoes, and peas cook together in a flavorful broth.
I like making this stew on weekends because it makes the house smell so inviting. Plus, I get to enjoy leftovers all week!
For an extra touch, serve it with crusty bread or a simple salad. It’s easy to make and always puts a smile on my face.
Ingredients & Substitutions
Beef: I recommend chuck roast; it becomes tender and flavor-rich when cooked slowly. For a leaner option, sirloin works, but it’s less forgiving. If you want a different flavor, try stew meat or even chicken thighs for a lighter twist.
Carrots: Carrots add a hint of sweetness and color. Use fresh, firm carrots sliced into chunks. If you don’t have carrots, parsnips or sweet potatoes are good substitutes that add similar texture and flavor.
Potatoes: Russet or Yukon Gold potatoes hold up well and thicken the stew slightly. Sweet potatoes can also be used for a sweeter, softer option, but they cook faster. Skip if you need a no-potato meal—try turnips instead.
Onions: Onions build depth in the broth and add sweetness when cooked down. Yellow onions are the standard choice, but red onions add a milder flavor. Shallots can be a fancy substitute if you want a gentler taste.
Celery: Adds freshness and crunch. I like using crunchy stalks, sliced thin. If missing, chopped fennel or leeks can bring a similar aromatic effect, but keep in mind their different flavors.
How do I sear beef without it drying out?
Use a hot pan with oil—wait until it’s shimmering. Dry your beef chunks thoroughly with paper towels, then add them in a single layer. Don’t crowd the pan; cook in batches if needed. Let the meat sit without moving for a few minutes to form a crust.
- Step 1: Heat oil over medium-high heat until shimmering.
- Step 2: Pat beef dry and add to the pan in a single layer.
- Step 3: Let it sear without stirring for 2–3 minutes until browned.
- Step 4: Turn pieces to brown all sides, then remove and set aside.
How to Make Beef Stew with Vegetables?
Ingredients You’ll Need:
Meat and Broth
- 2 pounds beef stew meat, cut into chunks
- 4 cups beef broth
Vegetables
- 2 carrots, sliced
- 2 potatoes, cubed
- 1 onion, chopped
- 2 celery stalks, sliced
Seasonings and Oils
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- Salt and pepper to taste
How Much Time Will You Need?
15 minutes prep + 2 hours cook + 10 minutes resting = About 2 hours and 25 minutes total
Step-by-Step Instructions:
1. Prepare the ingredients
Chop the vegetables and cut the beef into chunks. Mince the garlic and gather all ingredients before cooking.
2. Brown the beef
Heat oil in a large pot over medium heat. Add beef chunks. Cook until browned on all sides, about 5-7 minutes.
3. Sauté vegetables
Add onions, carrots, and celery. Cook for 5 minutes until vegetables soften slightly.
4. Add garlic and seasonings
Stir in minced garlic, salt, and pepper. Cook for 1 minute to release flavors.
5. Pour in broth and simmer
Pour beef broth into the pot. Bring to a boil, then lower heat to simmer. Cover and cook for 1.5 to 2 hours, until beef is tender.
6. Add potatoes and cook further
Add cubed potatoes. Cook uncovered for 20-30 minutes until potatoes are soft and stew thickens.
7. Rest and serve
Remove from heat. Let stew sit for 10 minutes, then serve hot. Enjoy your hearty beef stew with vegetables!
