Beef and vegetable stew is a substantial, warming meal ideal for chilly weather. It blends delicate beef pieces with a variety of veggies in a thick and delicious broth. This one-pot supper is both healthful and filling, and it gets even better as the flavors combine over time. Here’s how you create it:
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- Salt and black pepper, to taste
- 2-3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 large potatoes, peeled and cubed
- 1 cup frozen peas
- 1 cup frozen corn
- 4 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1/4 cup all-purpose flour (optional, for thickening)
Instructions
1. Brown the Beef:
- Season the meat pieces with salt and pepper. Heat the vegetable oil in a big saucepan or Dutch oven over medium-high heat. Add the meat in batches, making sure not to overcrowd the pan. Cook until each piece is evenly browned on both sides, then remove and put aside.
2. Sauté Vegetables:
- In the same saucepan, combine the onion, garlic, carrots, and celery. Sauté until the onions are transparent and the veggies start to soften, about 5-7 minutes.
3. Deglaze:
- Pour a small amount of beef broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
4. Add Remaining Ingredients:
- Return the browned beef to the pot. Add the potatoes, peas, corn, remaining beef broth, diced tomatoes, thyme, rosemary, bay leaves, tomato paste, and Worcestershire sauce. Stir well to combine.
5. Simmer:
- Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 1.5 to 2 hours, or until the beef is tender.
6. Thicken the Stew (optional):
- If you like a thicker stew, make a slurry by combining the flour and equal parts water. Gradually whisk this into the stew, then turn the heat up to medium and simmer for another 10-15 minutes, stirring regularly, until the stew thickened.
7. Adjust Seasonings:
- Before serving, remove the bay leaves and taste the stew. Adjust the seasoning with additional salt and pepper if needed.
8. Serve:
- Serve the beef and vegetable stew hot, with crusty bread or over a bed of rice.
Tips
- Choosing Beef: Chuck roast is great for stews since it becomes soft and delicious when cooked slowly. You may also utilize tougher cuts such as brisket or round roast.
- Brown the meat and sauté the veggies before transferring to a slow cooker. Cook on low for 7-8 hours or high for 3-4 hours.
- This stew may be refrigerated for a few days or frozen for up to three months. The tastes will continue to grow and improve over time.
Enjoy your wonderful, handmade beef and vegetable stew—a warm, healthy supper that is guaranteed to please!
Recipe Card
Beef Veggie Stew
Beef and vegetable stew is a substantial, warming meal ideal for chilly weather. It blends delicate beef pieces with a variety of veggies in a thick and delicious broth. This one-pot supper is both healthful and filling, and it gets even better as the flavors combine over time. Here’s how you create it:
Ingredients
- 2 pounds beef chuck roast cut into 1-inch cubes
- Salt and black pepper to taste
- 2-3 tablespoons vegetable oil
- 1 large onion chopped
- 3 cloves garlic minced
- 3 carrots peeled and sliced
- 3 celery stalks sliced
- 2 large potatoes peeled and cubed
- 1 cup frozen peas
- 1 cup frozen corn
- 4 cups beef broth
- 1 can 14.5 ounces diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1/4 cup all-purpose flour optional, for thickening
Instructions
Brown the Beef:
- Season the meat pieces with salt and pepper. Heat the vegetable oil in a big saucepan or Dutch oven over medium-high heat. Add the meat in batches, making sure not to overcrowd the pan. Cook until each piece is evenly browned on both sides, then remove and put aside.
Sauté Vegetables:
- In the same saucepan, combine the onion, garlic, carrots, and celery. Sauté until the onions are transparent and the veggies start to soften, about 5-7 minutes.
Deglaze:
- Pour a small amount of beef broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Add Remaining Ingredients:
- Return the browned beef to the pot. Add the potatoes, peas, corn, remaining beef broth, diced tomatoes, thyme, rosemary, bay leaves, tomato paste, and Worcestershire sauce. Stir well to combine.
Simmer:
- Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 1.5 to 2 hours, or until the beef is tender.
Thicken the Stew (optional):
- If you like a thicker stew, make a slurry by combining the flour and equal parts water. Gradually whisk this into the stew, then turn the heat up to medium and simmer for another 10-15 minutes, stirring regularly, until the stew thickened.
Adjust Seasonings:
- Before serving, remove the bay leaves and taste the stew. Adjust the seasoning with additional salt and pepper if needed.
Serve:
- Serve the beef and vegetable stew hot, with crusty bread or over a bed of rice.
Notes
Choosing Beef: Chuck roast is great for stews since it becomes soft and delicious when cooked slowly. You may also utilize tougher cuts such as brisket or round roast.
Brown the meat and sauté the veggies before transferring to a slow cooker. Cook on low for 7-8 hours or high for 3-4 hours.
This stew may be refrigerated for a few days or frozen for up to three months. The tastes will continue to grow and improve over time.
Enjoy your wonderful, handmade beef and vegetable stew—a warm, healthy supper that is guaranteed to please!