This beef stew is filled with tender chunks of beef and colorful vegetables like carrots, potatoes, and onions. It’s a warm, hearty dish perfect for comforting meals and cold days.
I enjoy making this because it makes the house smell wonderful, and I can leave it to cook slowly. It’s so easy that even I can’t mess it up!
For a quick serving tip, I like to serve it with crusty bread on the side. It’s a simple way to make the meal extra satisfying.
Ingredients & Substitutions
Beef Chuck: This cut is full of marbling, which makes the stew tender and flavorful. I like to chop it into bite-sized pieces. For a leaner option, try sirloin, but it may be a tad less juicy. Keep an eye out for well-marbled beef for best results.
Carrots: Adds natural sweetness and vibrant color. I peel mine for a smooth texture, but you can leave the peel on if carrots are fresh and clean. Parsnips or sweet potatoes make great substitutes if you want a bit of variety.
Potatoes: They thicken the stew and create a hearty bite. Russet or Yukon Gold work well; I prefer Yukon for a creamier texture. If you need gluten-free thickening, mash some cooked potatoes and stir them back in.
Onions & Garlic: These build a flavorful base. I sauté them until soft and fragrant—trust me, it makes a big difference. Shallots or leek can be good substitutes; just adjust cooking time accordingly.
Beef Broth: Provides the liquid and depth of flavor. I recommend low-sodium broth to control salt. Bone broth adds richness; water plus a beef bouillon cube is an easy substitute.
How do I sear beef without it drying out?
Pat the beef dry with paper towels to help it brown evenly. Use a hot skillet with a bit of oil and avoid crowding the pan — cook in batches if needed. Don’t touch the beef too much as it sears; let it form a crust, then turn to brown all sides.
- Heat the pan over medium-high until hot.
- Add a small amount of oil, swirling to coat.
- Place beef pieces in without crowding; don’t move until they release easily.
- Turn to sear all sides, about 3-4 minutes per side.
- Remove and set aside before adding veggies to keep everything juicy.
How to Make Beef Stew with Vegetables?
Ingredients You’ll Need:
Beef and Vegetables
- 2 pounds beef stew meat, cut into chunks
- 3 carrots, sliced
- 3 potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups beef broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
How Much Time Will You Need?
15 minutes prep + 2 hours cooking
Step-by-Step Instructions:
1. Prepare the ingredients
Chop the vegetables and cut the beef into chunks. Gather all ingredients before starting.
2. Brown the beef
Heat oil in a large pot over medium heat. Add beef and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
3. Cook the vegetables
Add onions and garlic to the pot. Cook for 2-3 minutes until fragrant. Add carrots and potatoes; cook for another 5 minutes.
4. Combine and simmer
Return beef to the pot. Pour in beef broth. Add thyme, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours.
5. Serve hot
Check seasoning. Serve the stew warm, with bread if desired. Enjoy your hearty meal!
