Hearty Beef and Vegetable Stew

This classic comfort dish combines tender beef, robust vegetables, and rich broth into something truly special. It actually tastes better on the second or third day as flavors meld and deepen over time. Perfect for Sunday dinner or whenever you need a warming, nutritious meal.

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Course: Main Course

Cuisine: American

Keyword: Beef Stew, Hearty Stew, Comfort Food, One Pot Meal, Winter Recipe

Prep Time: 25

Cook Time: 2 15

Total Time: 2 40

Servings: servings

Calories: 385kcal

Equipment

Dutch Oven or Heavy-Bottomed Pot
Wooden Spoon
Small Bowl for Making Slurry

Ingredients

Meat

2 pounds chuck roast cut into 1-inch cubes (substitute: beef stew meat or bottom round)

Base Ingredients

3 tablespoons olive oil divided
2 medium onions roughly chopped
4 cloves garlic minced (substitute: 1 teaspoon garlic powder)
2 tablespoons tomato paste
1 cup dry red wine substitute: additional beef broth
4 cups beef broth preferably low-sodium
2 bay leaves
1 tablespoon fresh thyme substitute: 1 teaspoon dried

Vegetables

4 large carrots cut into 1-inch pieces
3 stalks celery chopped
1 pound baby potatoes halved (substitute: russet potatoes, cubed)
8 ounces mushrooms quartered
1 cup frozen peas

Thickener & Seasoning

3 tablespoons all-purpose flour substitute: cornstarch for gluten-free option
salt and freshly ground pepper to taste
2 tablespoons fresh parsley chopped (for garnish)

Instructions

Pat beef chunks completely dry with paper towels. Season generously with salt and pepper.
Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear beef on all sides until deep golden brown, about 3-4 minutes per batch. Transfer to a plate.
In the same pot, add remaining tablespoon of oil. Add onions and cook until translucent, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
Stir in tomato paste and cook for 2 minutes, until it darkens slightly.
Pour in red wine, scraping the bottom of the pot with a wooden spoon to release all browned bits. Let wine reduce by half, about 5 minutes.
Add beef broth, bay leaves, and thyme. Return beef to pot along with any accumulated juices.
Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, until beef begins to become tender.
Add carrots, celery, potatoes, and mushrooms to the pot. Continue simmering, covered, for an additional 45 minutes, until vegetables and beef are fork-tender.
In a small bowl, whisk flour with ½ cup of the stew liquid to create a smooth slurry. Stir slurry back into the pot and simmer uncovered for 10-15 minutes until stew thickens.
Add frozen peas during the last 5 minutes of cooking. Taste and adjust seasoning with salt and pepper.
Serve hot in bowls, garnished with fresh parsley.

Notes

This stew actually improves with time as flavors meld and deepen. Refrigerate in airtight containers for up to 4 days or freeze for up to 3 months.

For a slow cooker version, brown the meat and build your flavor base on the stovetop first, then transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. Add vegetables during the last 2-3 hours of cooking time.

For a healthier version, substitute half the beef with portobello mushrooms, use sweet potatoes instead of white potatoes, or thicken with pureed white beans instead of flour.

Nutrition

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