If you are craving a comforting meal that feels like a warm hug from the inside, this Beef and Vegetable Stew Recipe is exactly what you need. Packed with tender chunks of beef, earthy mushrooms, sweet carrots, and hearty potatoes, every spoonful bursts with rich, satisfying flavors that develop over a gentle simmer. This stew is the perfect balance of rustic and refined, making it a timeless dish to share with family or enjoy on a cozy night in.
Ingredients You’ll Need
The beauty of this Beef and Vegetable Stew Recipe lies in its simplicity and the fresh ingredients that come together effortlessly to create a dish full of flavor, texture, and color. Each component adds its own character, from the silky sweetness of onions to the savory depth of beef broth.
- Vegetable oil: Essential for browning the beef, which locks in flavor and adds a caramelized touch.
- 1 pound cubed beef stew meat, trimmed: The star protein that becomes perfectly tender after slow cooking.
- 1 onion, thinly sliced: Adds a natural sweetness and depth of flavor when softened.
- 3 potatoes, cubed: A hearty, creamy element that soaks up all the delicious broth.
- 1 cup chopped carrots: Brings a subtle sweetness and a burst of orange color.
- 10 ounces button mushrooms, quartered: Their earthy taste enhances the stew’s rich profile.
- 1 (10 ounce) package frozen green peas, thawed: Adds a pop of vibrant green and a sweet finish in the last cooking stage.
- 1 teaspoon dried thyme: Infuses a fragrant herbal note throughout the stew.
- 0.25 teaspoon crushed red pepper flakes: Provides a gentle, warming kick without overpowering the dish.
- 1 sprig fresh rosemary: Adds a piney, aromatic touch that elevates the stew.
- 1 bay leaf: Brings subtle depth and complexity to the broth.
- 1 (6 ounce) can tomato paste: Concentrates the tomato flavor, balancing richness and acidity.
- 1 (14.5 ounce) can low fat, low sodium beef broth: The liquid base that ties everything together with a smooth, savory finish.
How to Make Beef and Vegetable Stew Recipe
Step 1: Get Everything Ready
Before you dive into cooking, gather all your ingredients in one place. Having everything on hand makes the cooking process seamless and fun, so you can focus on the magic happening in the pot instead of hunting for that last item mid-recipe.
Step 2: Brown the Beef
Heat your vegetable oil in a large pot over medium-high heat. Add your cubed beef stew meat and cook it until beautifully browned on all sides—this should take about 10 minutes. Browning the meat seals in juices and builds a rich base flavor for your stew. Once browned, set the beef aside to rest.
Step 3: Sauté the Onions with Tomato Paste
In the same pot, toss in the thinly sliced onion and tomato paste. Stir them together, cooking over medium heat until the onions soften and become fragrant, around 5 minutes. This step deepens the stew’s flavors with a subtle sweetness and a touch of acidity.
Step 4: Simmer the Beef
Return the browned beef to the pot and pour in the low fat, low sodium beef broth. Bring the mix to a gentle simmer, then reduce heat to low, cover the pot, and let it cook slowly until the beef turns tender—this usually takes between 1 and 1½ hours. Slow simmering is key for that melt-in-your-mouth texture!
Step 5: Add Root Vegetables and Herbs
Now, add your cubed potatoes, chopped carrots, dried thyme, crushed red pepper flakes, fresh rosemary sprig, and bay leaf. Cover and continue letting the stew simmer for another 45 minutes. Keep an eye on the stew and add water if it thickens too much. This is where the flavors deepen and the vegetables soak up all those lovely juices.
Step 6: Incorporate Mushrooms and Peas
Stir in quartered button mushrooms and thawed green peas. Cook uncovered for about 10 to 15 minutes, stirring occasionally, until everything is heated through and the mushrooms have softened without losing their shape. This final addition gives the stew a lovely texture contrast and brings in fresh, vibrant notes.
Step 7: Finish and Serve
Before serving, remove the rosemary sprig and bay leaf to avoid any unwanted bites of tough herb. Now your hearty and flavorful Beef and Vegetable Stew Recipe is ready to be enjoyed warm with your favorite comfort accompaniments.
How to Serve Beef and Vegetable Stew Recipe
Garnishes
A sprinkle of freshly chopped parsley or a handful of finely chopped green onions can brighten up your bowl and add a fresh burst of color and flavor, perfectly complementing the rich stew.
Side Dishes
This stew pairs beautifully with rustic crusty bread to soak up every last drop of broth, creamy mashed potatoes for extra indulgence, or even a simple garden salad to balance out the savoriness with some crisp greens.
Creative Ways to Present
For a special touch, serve individual portions in small cast iron pots or deep crockery bowls. You can also ladle the stew over a mound of creamy polenta or fluffy couscous to give it an exciting twist that makes every bite unforgettable.
Make Ahead and Storage
Storing Leftovers
This Beef and Vegetable Stew Recipe tastes even better the next day, making it an excellent option for leftovers. Store the cooled stew in airtight containers in the refrigerator for up to 3 days to enjoy later without losing any of its hearty goodness.
Freezing
If you want to keep the stew longer, freeze it in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Be sure to leave some space at the top as the liquid will expand when frozen.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to heat evenly. Add a splash of water or broth if the stew has thickened too much while cold. You can also reheat individual portions in the microwave, using short intervals to avoid overcooking the beef or vegetables.
FAQs
Can I use a different cut of beef in this stew?
Absolutely! While stew meat is preferred because it becomes tender during slow cooking, you can also use chuck roast or brisket cut into cubes. Just make sure to cook it long enough for that melt-in-your-mouth texture.
Can I make this stew in a slow cooker?
Yes! You can brown the beef and sauté the onions first, then transfer everything to a slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours for tender, flavorful results.
Is it possible to make this stew vegetarian?
Definitely. Simply replace the beef with hearty vegetables like butternut squash or eggplant and swap the beef broth for vegetable broth. You can also add beans or lentils for extra protein.
What can I substitute for tomato paste?
If you don’t have tomato paste, you can use tomato sauce or crushed tomatoes, though the stew may be a little less concentrated in tomato flavor. Reduce other liquids slightly to keep the stew thick.
How thick should the stew be?
The stew should be thick enough to coat a spoon but still have some broth for spooning over rice or bread. If it becomes too thick, stirring in a bit of water or broth will bring it back to the perfect consistency.
Final Thoughts
This Beef and Vegetable Stew Recipe is one of those dishes you’ll find yourself coming back to, whether for a family dinner or a cozy solo indulgence. The way the flavors deepen and mingle over slow cooking is pure magic. I can’t wait for you to try it and experience that satisfying comfort bowl for yourself!
Print
Beef and Vegetable Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A hearty and flavorful beef and vegetable stew featuring tender cubed beef, potatoes, carrots, mushrooms, and peas simmered with herbs and tomato paste in a savory beef broth. Perfect for a comforting meal.
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- 1 pound cubed beef stew meat, trimmed
- 1 onion, thinly sliced
- 3 potatoes, cubed
- 1 cup chopped carrots
- 10 ounces button mushrooms, quartered
- 1 (10 ounce) package frozen green peas, thawed
Seasonings and Liquids
- 1 teaspoon dried thyme
- 0.25 teaspoon crushed red pepper flakes
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 (6 ounce) can tomato paste
- 1 (14.5 ounce) can low fat, low sodium beef broth
Instructions
- Gather Ingredients: Collect all ingredients needed to prepare the beef and vegetable stew to ensure smooth cooking progress.
- Brown the Beef: Heat vegetable oil in a large pot over medium-high heat. Add the cubed beef stew meat and cook, turning until browned on all sides, approximately 10 minutes. Remove the browned beef from the pot and set aside.
- Sauté Onion and Tomato Paste: In the same pot, add thinly sliced onion and tomato paste. Cook and stir over medium heat until the onion becomes tender and fragrant, about 5 minutes.
- Simmer Beef: Return the beef to the pot and stir in the low fat, low sodium beef broth. Reduce heat to low, cover the pot, and simmer gently until the beef is tender, about 1 to 1½ hours.
- Add Vegetables and Herbs: Add the cubed potatoes, chopped carrots, dried thyme, crushed red pepper flakes, fresh rosemary sprig, and bay leaf to the pot. Continue simmering, covered, for 45 minutes, adding water if the stew thickens too much.
- Add Mushrooms and Peas: Stir in the quartered button mushrooms and thawed green peas. Cook uncovered while stirring occasionally until they are heated through, about 10 to 15 minutes.
- Final Touch and Serve: Remove the rosemary sprig and bay leaf from the stew before serving. Enjoy the hearty and flavorful beef and vegetable stew warm.
Notes
- For a thicker stew, you can mash some of the potatoes while simmering or add a small amount of cornstarch slurry at the end.
- You can substitute fresh peas if available instead of frozen peas.
- Adjust crushed red pepper flakes according to your preferred spice level.
- To save time, use a pressure cooker or instant pot on the meat simmering step, adjusting cooking time accordingly.
- Leftover stew stores well in the refrigerator for up to 3 days and freezes well for up to 3 months.
