Beef stew with vegetables is a hearty dish made with tender beef chunks and a medley of vegetables like carrots, potatoes, and onions. It’s perfect for cold days and tasty enough to serve anytime.
I like to think of it as a big warm hug in a bowl. Sometimes I add a little extra seasoning just to make it my own special recipe.
For a quick meal, I recommend prepping the vegetables ahead of time so it’s ready faster. Leftovers also taste great the next day!
Ingredients & Substitutions
Beef: Use stew beef or chuck roast cut into chunks. I recommend browning it well for rich flavor. If you want a leaner option, try sirloin, but it might be less tender after slow cooking.
Carrots: Fresh carrots add sweetness and texture. For a quick option, use baby carrots or frozen carrots—just reduce cooking time slightly for best softness.
Potatoes: Russet or Yukon gold potatoes work perfectly, providing heartiness. Sweet potatoes are a tasty swap, adding a different flavor and color.
Onions & Garlic: These build depth of flavor. Use yellow onions for sweetness or red onions for a sharper taste; fresh garlic is best, but garlic powder can substitute in a pinch.
Beef Broth: A good base for flavor, try low-sodium broth to control salt. Beef bouillon cubes work too—dissolve in hot water for a quick substitute. Tomato paste adds richness, so keep some handy.
How do I sear beef without it drying out?
Use a hot, heavy skillet with a little oil. Pat beef dry for a good sear. Don’t overcrowd the pan—work in batches if needed. Sear beef until browned on all sides, then remove and set aside to keep juices locked in.
- Heat the pan until hot, then add oil.
- Pat beef dry to get a good sear.
- Place beef in the pan without crowding; brown in sections.
- Turn frequently to develop a deep color and flavor.
- Remove and proceed with the recipe without lifting the heat.
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
- 3 carrots, sliced
- 2 potatoes, diced
- 1 onion, chopped
- 2 celery stalks, sliced
Seasonings and Oil
- 2 tablespoons cooking oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 bay leaves
- 1 teaspoon dried thyme
How Much Time Will You Need?
15 minutes prep + 2 hours cooking + 0 minutes rest = About 2 hours 15 minutes
Step-by-Step Instructions:
1. Prepare the ingredients
Chop the vegetables and cut the beef into chunks. Gather all ingredients before cooking.
2. Brown the beef
Heat oil in a large pot over medium heat. Add beef and cook until browned, about 5-7 minutes. Remove and set aside.
3. Sauté vegetables
Add onions, carrots, and celery to the pot. Cook for 5 minutes until softened. Stir occasionally.
4. Combine ingredients
Return beef to the pot. Add potatoes, broth, bay leaves, thyme, salt, and pepper. Stir well.
5. Simmer the stew
Bring to a boil. Reduce heat to low. Cover and simmer for 1.5 to 2 hours until beef is tender.
6. Finish and serve
Remove bay leaves. Taste and adjust seasoning if needed. Serve hot with bread or rice.
