How to Create Hearty Beef and Vegetable Stew
There’s nothing quite as comforting as a warm, hearty bowl of beef and vegetable stew, especially on a chilly day. The rich flavors, tender beef, and wholesome vegetables come together to create a dish that feels like a hug in a bowl. The good news? Making beef and vegetable stew at home is easier than you think! With some simple ingredients and step-by-step instructions, you’ll whip up this delicious meal in no time. Let’s dive in!
What You’ll Need
To make a good beef and vegetable stew, you don’t need fancy ingredients—just fresh produce, a bit of patience, and love for cooking. Below is what you’ll need:
Ingredients:
– 1½ pounds (about 680 grams) of beef stew meat (cut into bite-sized chunks)
– 3 tablespoons of flour
– 3 tablespoons of olive oil or vegetable oil
– 1 large onion (chopped)
– 3 garlic cloves (minced)
– 4 cups of beef broth (or water if you don’t have broth)
– 1 cup of red wine (optional, but adds amazing flavor)
– 4 medium carrots (peeled and sliced into chunks)
– 3 potatoes (peeled and cut into cubes)
– 2 celery stalks (sliced)
– 1 cup of frozen peas (or fresh peas)
– 2 tablespoons of tomato paste
– 1 teaspoon of dried thyme
– 1 teaspoon of dried rosemary
– 2 bay leaves
– Salt and pepper to taste
Equipment:
– A large pot or Dutch oven
– A wooden spoon or ladle for stirring
Step-by-Step Instructions
-
Prepare the Beef
Start by seasoning your beef chunks with salt and pepper, then coat them lightly in flour. The flour helps the beef brown nicely and will also thicken the stew later. -
Brown the Beef
Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. When the oil is hot, add the beef chunks. Spread them out so they don’t overcrowd the pan, and cook until they are browned evenly on all sides. This may take about 5–7 minutes. Once browned, remove the beef and set it aside. -
Sauté the Aromatics
Reduce the heat to medium and add the remaining tablespoon of oil. Toss in the chopped onion and minced garlic. Cook for 3–4 minutes, stirring often, until the onion is soft and fragrant. -
Deglaze the Pot
To pack your stew full of flavor, pour in the red wine (if using) and scrape up any browned bits stuck at the bottom of the pot. Those little bits add tons of flavor! Let the wine simmer for 2–3 minutes to cook out the alcohol. -
Build the Base
Add the beef broth (or water), tomato paste, thyme, rosemary, bay leaves, and a pinch of salt and pepper. Stir everything together. Return the browned beef to the pot, and make sure it’s submerged in the liquid. Cover the pot and let the mixture simmer on low heat for about 45 minutes. This slow cooking will make the beef tender and the broth flavorful. -
Add the Vegetables
After 45 minutes, it’s time to add the hearty vegetables. Drop in the carrots, potatoes, and celery chunks. Stir them into the broth and cover the pot again. Let everything simmer for another 30–40 minutes, or until the vegetables are cooked through and tender. -
Final Touches
When the vegetables are soft, stir in the peas. Since peas cook quickly, they only take about 5 minutes to warm through. Taste the stew and adjust the seasonings—add more salt, pepper, or herbs if needed. Remove the bay leaves before serving.
Tips for the Perfect Stew
- Don’t Rush: A beef stew needs time to develop its best flavors. Slow and steady cooking helps the beef become tender and lets the ingredients meld together beautifully.
- Customize Your Veggies: You can mix and match other vegetables based on your preference or what you have on hand. Parsnips, mushrooms, green beans, or turnips are great additions.
- Thicker Stew: If you want your stew thicker, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Add this mixture to the stew during the final 5–10 minutes of cooking, stirring well.
Serving Ideas
Hearty beef and vegetable stew tastes amazing on its own, but you can pair it with some extras to elevate your meal. Consider serving it with crusty bread for dipping, a side of rice or mashed potatoes, or even sprinkle it with fresh parsley for a pop of color and flavor.
Leftovers and Storage
Beef and vegetable stew makes fantastic leftovers! Store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove over low heat or in the microwave. You can also freeze the stew for up to 3 months—just thaw it overnight in the fridge before reheating.
Final Thoughts
Making beef and vegetable stew at home is a rewarding experience. Not only is it delicious, but it’s also packed with nutrients from the veggies and protein from the beef. Whether you’re cooking for yourself or your family, this recipe is sure to win hearts—and hungry stomachs!
So grab your ingredients, put on your apron, and enjoy the magic of creating a warm, hearty stew. Happy cooking!
