When the weather gets a little chilly, I always think about a warm bowl of beef stew. It’s comforting, hearty, and just makes you feel good. I love how simple it is to make a big pot that feeds everyone.
Today, I’m sharing three delicious beef stew recipes that I think you’ll really enjoy. We have a classic with carrots and potatoes, a comforting version with rice, and another packed with extra vegetables. Let’s get cooking!
Jump to Recipe:
- 1. Hearty Beef Stew With Carrots and Potatoes
- 2. Comforting Beef Stew With Rice
- 3. Fresh Beef Stew With Mixed Vegetables
Hearty Beef Stew With Carrots and Potatoes
This beef stew with carrots and potatoes is a true classic. It’s perfect for a cozy night in, filling your home with a wonderful smell as it cooks slowly.
Key Ingredients & Tips
- Sear Your Beef: Browning the beef well before adding liquids adds a lot of deep flavor to your stew. Don’t skip this step!
- Even Veggie Cuts: Cut your carrots and potatoes into similar-sized pieces so they cook at the same rate. This makes sure everything is perfectly tender.
What You Need
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1/2 cup frozen peas (optional)
- Salt and pepper to taste
- 2 tbsp all-purpose flour (for thickening)
⏱️ Time: 2 hours 30 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Brown the Beef
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot, and brown them well on all sides. Remove the beef and set aside.
Step 2: Simmer and Cook
Add the chopped onion to the pot and cook until soft, about 5 minutes. Stir in the garlic and flour, cooking for another minute. Pour in the beef broth, scraping up any browned bits from the bottom. Return the beef to the pot, add carrots and potatoes, then bring to a simmer. Cover and cook on low heat for 1.5-2 hours, or until the beef is tender. Stir in peas for the last 10 minutes if using, and season with salt and pepper.
📝 Final Note
This beef stew tastes even better the next day. Store any leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for longer storage.
Comforting Beef Stew With Rice
If you love a one-pot meal, this beef stew with rice is for you. The rice cooks right in the stew, soaking up all the lovely flavors and making it extra hearty.
Key Ingredients & Tips
- Choose Your Rice: Long-grain white rice works best here as it holds its shape. Brown rice can work too, but might need more cooking liquid and time.
- Don’t Stir Too Much: Once the rice is added, try not to stir constantly. This helps prevent the rice from getting too sticky or mushy.
What You Need
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 5 cups beef broth
- 1 cup long-grain white rice, rinsed
- 1/2 cup chopped celery (optional)
- Salt and pepper to taste
- 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
⏱️ Time: 2 hours 15 minutes🍽️ Yields: 5 servings
How to Make It
Step 1: Cook the Beef Base
Heat the olive oil in a large pot. Brown the beef cubes in batches, then remove. Add the onion and celery (if using) to the pot and cook until soft. Stir in garlic, then add beef back to the pot.
Step 2: Add Rice and Simmer
Pour in the beef broth and bring to a gentle simmer. Add the rinsed rice, stir once, then cover and cook on low heat for about 1.5 hours, or until beef is tender and rice is cooked. If the stew is too thin, stir in the cornstarch mixture and cook for a few more minutes until it thickens. Season to your liking.
📝 Final Note
Serve this beef stew with rice hot. Leftovers can be stored in the fridge, but the rice will continue to soak up liquid, so you might want to add a splash of broth when reheating.
Fresh Beef Stew With Mixed Vegetables
This beef stew is packed with lots of different vegetables, making it colorful and extra nutritious. It’s a great way to use up fresh produce you have on hand.
Key Ingredients & Tips
- Timed Veggie Addition: Add softer vegetables like peas or bell peppers later in the cooking process to keep them from getting mushy. Harder veggies like carrots or potatoes can go in earlier.
- Fresh Herbs Finish: A sprinkle of fresh parsley or thyme at the end brightens up the flavors of your beef stew and adds a lovely fresh touch.
What You Need
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup frozen mixed vegetables (peas, corn, green beans)
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
⏱️ Time: 2 hours 45 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Build the Flavor Base
Heat the vegetable oil in a large pot. Brown the beef cubes well, then remove and set aside. Add the onion to the pot and cook until softened, then stir in the garlic for one minute. Return the beef to the pot.
Step 2: Simmer with Veggies
Pour in the beef broth and diced tomatoes. Add carrots, celery, and the bay leaf. Bring to a simmer, then cover and cook on low heat for about 2 hours, or until the beef is very tender. Stir in the frozen mixed vegetables during the last 15 minutes of cooking. Remove the bay leaf, season with salt and pepper, and garnish with fresh parsley before serving.
📝 Final Note
This beef stew is wonderful on its own or served with a slice of crusty bread. You can easily swap in your favorite vegetables like bell peppers or mushrooms.