Beef Stew with Vegetables is the kind of meal that feels like a warm hug on a chilly day. Tender chunks of beef slowly cooked until they’re melt-in-your-mouth soft, paired with hearty vegetables like carrots, potatoes, and onions create a rich and comforting dish that fills the kitchen with amazing smells. The broth is thick and flavorful, making every spoonful satisfying and just right.
I love making this stew because it’s pretty hands-off once everything is in the pot, which means more time to relax or get other things done. I usually brown the beef first to get extra flavor and then let it simmer slowly so everything gets to know each other really well. One trick I’ve learned is to add fresh herbs near the end to keep the taste bright and fresh—it always makes a big difference!
Serving this stew is a joy for me, especially with a bit of crusty bread on the side to soak up all that delicious sauce. It’s also a great meal to make ahead because the flavors only get better the next day. Whenever I bring a pot of this to a family dinner or a friend’s gathering, it always gets complimented and eaten down to the last bite. It’s that kind of simple, filling dish everyone loves to come back to again and again.
Key Ingredients & Substitutions
Beef chuck: This cut is great because it becomes tender and flavorful with slow cooking. You can swap with beef brisket or stew meat if needed.
Baby potatoes: Their size means they cook evenly without falling apart. If unavailable, use Yukon gold or red potatoes cut into chunks.
Carrots: They add sweetness and color. You can substitute with parsnips or turnips for a twist.
Asparagus: Adds a fresh bite near the end. If you prefer, green beans or peas work well too.
Red wine: Adds depth, but you can leave it out or replace with extra beef broth for a milder flavor.
Tomato paste: Brings rich umami and thickens slightly. No good substitute, but can be left out if needed.
How Do You Get Tender, Flavorful Beef Stew Meat?
The key is browning and slow cooking. Here’s how I do it:
- Pat beef dry before seasoning—I find this helps the meat brown better.
- Heat oil until shimmering, then brown beef in batches to avoid crowding the pan.
- Don’t rush the browning; a good crust adds deep flavor to your stew.
- After browning, simmer gently and low for at least 1.5 hours to break down connective tissue.
- Cover the pot partially to allow moisture to escape and concentrate flavors.
Patience here means soft, tasty beef that melts in your mouth.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I prefer this because it heats evenly and keeps the stew simmering gently.
- Kitchen tongs or a slotted spoon – helpful for browning the beef without breaking it apart.
- Wooden spoon or spatula – for stirring vegetables and scraping up bits from the bottom.
- Measuring cups and spoons – to keep ingredients consistent.
- Sharp knife and cutting board – for chopping vegetables and beef.
Flavor Variations & Add-Ins
- Use different proteins: swap beef for lamb or chicken for a lighter stew.
- Add herbs: fresh rosemary, thyme, or bay leaves boost flavor—try different combos depending on your taste.
- Introduce extra veggies: peas, green beans, or parsnips can add variety and texture.
- Spice it up: add paprika, cumin, or a dash of chili flakes for some heat.
Beef Stew with Vegetables
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs (900 g) beef chuck, cut into 1-inch cubes
- 1 lb (450 g) baby potatoes, washed
- 4 large carrots, peeled and cut into chunks
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 large onion, chopped into chunks
- 3 cloves garlic, minced
For the Broth and Flavor:
- 4 cups beef broth
- 1 cup red wine (optional, can replace with more beef broth)
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 tsp dried thyme (or 1 tbsp fresh thyme)
- 2 tsp dried rosemary (or 1 tbsp fresh rosemary)
- Salt and freshly ground black pepper, to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This beef stew takes about 20 minutes of active prep time—browning the beef and chopping vegetables—plus 1.5 to 2 hours of slow simmering to get the meat tender and flavors rich. Add 10 minutes at the end to cook the asparagus, and you’re ready to enjoy a hearty meal!
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
First, pat your beef cubes dry with paper towels to help them brown nicely. Sprinkle with salt and pepper. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches to avoid crowding the pan, cooking each batch for about 4-5 minutes until all sides are nicely browned. Remove the beef and set aside.
2. Sauté the Aromatics:
In the same pot, add chopped onion and a pinch of salt. Cook for about 5 minutes until the onion is soft and translucent. Add the minced garlic and stir for another minute until fragrant.
3. Build the Flavor Base:
Stir in the tomato paste and cook for 1-2 minutes. If you choose to thicken your stew a bit, sprinkle in the flour now and stir well, cooking off the raw flour taste.
4. Deglaze and Combine:
Pour in the red wine or additional beef broth while scraping the bottom of the pot to lift any browned bits—they add great flavor! Let this simmer for 2-3 minutes to reduce slightly. Then, return the browned beef to the pot.
5. Add Vegetables and Simmer:
Add the carrots, baby potatoes, beef broth, thyme, and rosemary. Bring everything to a boil, then reduce heat to low, cover loosely, and let the stew simmer gently for 1.5 to 2 hours. This slow simmer will tenderize the beef and let the flavors meld.
6. Finish with Asparagus:
About 10 minutes before you’re ready to eat, stir in the asparagus pieces. Cook until they are tender but still bright green.
7. Final Touches and Serve:
Taste your stew and add salt and pepper as needed. Serve it hot, garnished with fresh parsley. It’s perfect with crusty bread to soak up all the delicious sauce.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry to help with browning and avoid steaming the meat.
Can I Make Beef Stew Ahead of Time?
Absolutely! Beef stew often tastes even better the next day as the flavors develop. Store it in an airtight container in the fridge for up to 3 days and gently reheat on the stove.
How Can I Thicken the Stew If It’s Too Thin?
If you didn’t add flour during cooking or want to thicken it later, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the stew and simmer until thickened.
Can I Substitute Other Vegetables?
Yes! You can replace or add vegetables like parsnips, green beans, or peas depending on what you have. Just add firmer veggies earlier and quicker-cooking ones closer to the end of simmering.