This hearty beef stew is packed with tender chunks of beef and colorful veggies. It’s like a warm hug in a bowl, perfect for chilly days!
Whenever I make this, my kitchen fills with a cozy smell that makes everyone come running. I love serving it with some crusty bread for dipping—yum!
The best part? You can let it simmer for hours, and it just gets better and better. Just chop, throw everything in, and relax while it cooks!
Key Ingredients & Substitutions
Beef Chuck: This cut is great for slow cooking because it becomes tender as it simmers. If you want a leaner option, try using beef stew meat, but it may not be as flavorful.
Red Wine: While it adds depth, you can easily replace it with more beef broth or grape juice if you prefer not to cook with alcohol.
Vegetables: The beauty of this stew is its versatility! You can add or swap in other vegetables like parsnips, turnips, or even mushrooms based on what you have on hand.
Flour: For thickening, you can use cornstarch mixed with water if you want a gluten-free option. Just mix it in towards the end and let it simmer to thicken!
How Do I Get the Beef Perfectly Tender?
The key to tender beef in your stew is low and slow cooking. Here’s how to make it perfect:
- Give the beef a good sear first. This locks in flavors and adds a beautiful color.
- After searing, don’t rush the simmering process. Cook it low and slow for 1.5 to 2 hours—this breaks down fibers and makes the beef tender.
- Do a taste test before the end! Adjust seasonings as needed, and if it’s not as tender as you want, just let it simmer longer.
Happy cooking! Enjoy a warm bowl of beef stew with your favorite crusty bread!
Beef Stew with Vegetables
Ingredients You’ll Need:
- For the Beef:
- 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- Salt and black pepper, to taste
- For Cooking:
- 3 tbsp olive oil
- For the Base:
- 1 large onion, chopped
- 3 cloves garlic, minced
- For the Liquid:
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with additional beef broth)
- 2 tbsp tomato paste
- For Flavoring:
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- For the Vegetables:
- 6 medium baby potatoes, halved or quartered
- 3 large carrots, peeled and cut into chunks
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 cup frozen peas
- 2 celery stalks, sliced
- For Thickening (Optional):
- 2 tbsp flour
- 2 tbsp butter
- For Garnish:
- Fresh parsley, chopped
Estimated Time Needed:
This beef stew takes about 20 minutes for prep and about 2.5 hours of cooking time. You’ll need around 1.5 to 2 hours for simmering the beef, and then 30 more minutes for adding and cooking the vegetables. So, a perfect dish to enjoy on a lazy weekend!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by seasoning your beef cubes generously with salt and pepper. This will help enhance the flavor of the meat during cooking.
2. Brown the Beef:
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Carefully add the beef cubes in batches to avoid crowding the pot. Brown them on all sides, which should take about 5-7 minutes per batch. Once browned, take them out and set aside.
3. Sauté the Onion and Garlic:
In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent and the garlic is fragrant. This builds a rich base for the stew.
4. Add Tomato Paste:
Stir in the tomato paste and cook for another minute. This step helps deepen the flavor of the stew.
5. Deglaze the Pot:
If you’re using red wine, pour it in now. Scrape the bottom of the pot to get any tasty browned bits off. Let the wine simmer for about 3-4 minutes to reduce. If you’re skipping the wine, you can move on to the next step!
6. Combine Ingredients:
Return the browned beef to the pot and add in the beef broth, thyme, rosemary, bay leaves, and more salt and pepper to taste. Bring this mixture to a boil, then lower the heat and let it simmer.
7. Simmer the Beef:
Cover the pot and let the stew simmer gently for about 1.5 to 2 hours until the beef is tender and the flavors meld beautifully.
8. Add Vegetables:
Once the beef is tender, it’s time to add the potatoes, carrots, celery, and green beans. Continue to simmer the stew, uncovered, for another 30 minutes, or until the vegetables are tender.
9. Stir in Peas:
In the last 5 minutes of cooking, stir in the frozen peas. They add a lovely freshness to the stew!
10. Optional Thickening:
If you prefer a thicker stew, melt butter in a small pan and whisk in flour. Cook for 1-2 minutes, then slowly stir this mixture into the stew. Allow it to cook for another 5 minutes until the broth thickens.
11. Final Touches:
Remove the bay leaves and taste your stew. Adjust the seasoning if needed.
12. Serve and Enjoy:
Ladle the stew into bowls, garnish with fresh parsley, and serve piping hot. This pairs wonderfully with crusty bread for dipping!
Enjoy this classic beef stew rich with tender meat, hearty potatoes, and vibrant vegetables in a savory broth!
Can I Use a Different Cut of Beef?
Yes, you can substitute beef chuck with brisket or round if you prefer, but remember that those cuts are usually leaner and may require slightly different cooking times to ensure tenderness.
What Vegetables Can I Add or Substitute?
You can customize this stew by adding or swapping in vegetables like parsnips, turnips, or mushrooms. Just keep in mind that denser vegetables need more cooking time, while quicker-cooking ones like zucchini should be added later on.
Can I Make This Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the vegetables as instructed, then transfer everything to the slow cooker. Cook on low for about 6-8 hours or on high for about 4-5 hours until the beef is tender.
How Do I Store Leftovers?
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. For reheating, simply warm it up on the stovetop or in the microwave, adding a splash of broth or water if needed to refresh the texture.
