Hearty Beef and Vegetable Stew: 5-Star Comfort in Every Bite

There’s nothing quite like coming home to a bubbling pot of beef and vegetable stew after a long day. This hearty beef stew has been my go-to comfort food for years – it’s the meal my kids actually cheer for when they smell it cooking! What I love most is how simple it is to throw together, yet how incredibly flavorful it turns out every single time. Just toss in those chunks of beef, pile in all the colorful veggies, and let the magic happen while you relax. The aroma alone will make your whole house feel cozy and welcoming.

My grandmother taught me that the secret to the best beef stew lies in two things: taking time to brown the meat properly (those crispy bits equal flavor gold!), and using fresh, seasonal vegetables. On chilly evenings when I’m craving something nourishing, this one-pot wonder never fails to satisfy. The beef becomes so tender it practically melts in your mouth, while the vegetables soak up all those rich, savory juices. It’s the kind of meal that warms you from the inside out – perfect for weeknight dinners or lazy Sunday afternoons.

Why You’ll Love This Beef and Vegetable Stew

This isn’t just any beef stew – it’s the kind of meal that makes you want to curl up on the couch with a big bowl and forget about the world outside. Here’s why it’s become my family’s most-requested dinner:

• One-pot wonder: Minimal cleanup means more time to enjoy your meal (and maybe even put your feet up!)
• Deep, rich flavors: That magical combination of seared beef, caramelized onions, and slow-cooked vegetables creates layers of savory goodness
• Melt-in-your-mouth beef: The long simmer transforms even budget-friendly cuts into fork-tender perfection
• Veggie-packed goodness: Every spoonful bursts with colorful, nutrient-rich vegetables – even picky eaters won’t resist
• Weeknight lifesaver: Prep it in 20 minutes, then let the stove do the work while you tackle homework, chores, or just relax

Trust me, once you try this stew, you’ll understand why my kids start sniffing the air excitedly the moment I pull out the big pot!

Ingredients for Beef and Vegetable Stew

Gathering the right ingredients makes all the difference in this beef and vegetable stew. Here’s what you’ll need:

• 1½ lbs beef chuck – cut into 1-inch chunks (trust me, bigger pieces stay juicier!)
• 3 cups beef broth – homemade or good quality store-bought
• 2 tbsp olive oil – for searing that beautiful beef
• 1 large onion – diced (about 1½ cups)
• 3 cloves garlic – minced (more if you’re garlic lovers like us!)
• 3 large carrots – sliced into ½-inch coins
• 3 medium potatoes – peeled and cubed into 1-inch pieces
• 1 cup green beans – trimmed and cut into 1-inch pieces
• 1 cup corn kernels – frozen or canned (drained)
• 2 stalks celery – chopped into ½-inch pieces
• 2 tbsp tomato paste – that secret flavor booster
• 2 tsp Worcestershire sauce – for that umami kick
• 1 tsp dried thyme – or 1 tbsp fresh if you’ve got it
• 1 tsp salt – plus more to taste
• ½ tsp black pepper – freshly ground if possible
• 1 tbsp cornstarch (optional) – for thickening if you like it extra hearty
• Fresh parsley – chopped, for that pretty green garnish

Ingredient Substitutions

No worries if you’re missing something – this stew is super flexible! Here are my favorite swaps:

• Use sweet potatoes instead of regular potatoes for a vitamin boost
• Mushrooms make a great substitute for green beans
• Try low-sodium broth if you’re watching salt intake
• Frozen peas work beautifully instead of corn
• Swap parsnips for half the carrots for extra earthy flavor
• Use arrowroot powder instead of cornstarch for gluten-free thickening

See? Plenty of ways to make this stew work with what you’ve got on hand!

How to Make Beef and Vegetable Stew

Now for the fun part – let’s turn these simple ingredients into the most comforting beef and vegetable stew you’ve ever tasted! Follow these steps carefully, and you’ll be rewarded with a pot of pure deliciousness.

Browning the Beef

First things first – grab your beef chunks and pat them dry with paper towels. This might seem fussy, but trust me, dry meat browns way better! Heat your olive oil in a large, heavy pot over medium-high heat. Working in batches (don’t crowd the pan!), sear the beef until it gets that gorgeous dark crust on all sides – about 3-4 minutes per batch. Those crispy brown bits stuck to the bottom? That’s called fond, and it’s flavor gold! Don’t scrape it up yet – we’ll use it later.

Building the Stew Base

Once all the beef is browned and set aside, toss in your diced onions. Let them cook until they’re soft and translucent, about 5 minutes, scraping up any browned bits as you go. Add the minced garlic and stir for just 30 seconds until fragrant – you’ll smell when it’s ready! Now stir in the tomato paste, letting it cook for a minute to deepen its flavor. Sprinkle in the thyme, salt, and pepper, then return all the beef and any juices to the pot. Pour in the beef broth and Worcestershire sauce, using your spoon to scrape up all those delicious browned bits from the bottom of the pot. This is called deglazing, and it’s where so much flavor comes from!

Slow Simmering for Tender Beef

Bring everything to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours. I know it’s tempting to peek, but resist! That long, slow cooking is what transforms tough beef into melt-in-your-mouth perfection. You’ll know it’s ready when the beef practically falls apart when you poke it with a fork. About halfway through, give it a quick stir and check that the liquid is at a gentle simmer – not a rolling boil.

Adding Vegetables and Finishing

Now for the colorful part! Stir in your carrots, celery, and potatoes. Cover and cook for another 20 minutes until the potatoes are just tender. Then add the green beans and corn – these cook quickly, so we add them last to keep their texture and bright color. If you like your stew extra thick (I do!), mix the cornstarch with 2 tablespoons of cold water to make a slurry, then stir it into the stew. Let it bubble for 5 more minutes to thicken. Taste and adjust seasoning if needed, then sprinkle with fresh parsley before serving. Oh, that aroma!

Tips for the Best Beef and Vegetable Stew

After making this beef and vegetable stew more times than I can count, I’ve picked up some tricks that take it from good to absolutely incredible:

• Bone-in beef is my secret weapon – those bones add so much richness to the broth. Just remember to remove them before serving!
• Deglaze like you mean it – really scrape up all those browned bits when adding the broth. That’s where the deep flavor lives.
• Skim the fat after simmering – I use a wide spoon to gently remove excess fat from the surface for a cleaner taste.
• Don’t rush the browning – those crispy edges on the beef make all the difference in flavor.
• Chill overnight if you can – the flavors get even better the next day. Just reheat gently.

Follow these simple tips, and you’ll have stew that’ll make your whole family ask for seconds!

Serving Suggestions for Beef and Vegetable Stew

This beef and vegetable stew is practically a meal on its own, but I’ve got a few favorite ways to make it extra special. A big hunk of crusty bread is non-negotiable in our house – perfect for mopping up every last drop of that rich broth. For a fresh contrast, I love serving it with a simple green salad tossed with lemon vinaigrette. And don’t skip that final sprinkle of fresh parsley – it adds such a pretty pop of color and bright flavor right at the end!

Storing and Reheating Your Stew

One of the best things about this beef and vegetable stew? It tastes even better the next day! Let it cool completely, then pop it into an airtight container—it’ll keep beautifully in the fridge for up to 3 days. When you’re ready to reheat, just warm it gently on the stove with a splash of beef broth to loosen it up. Trust me, those flavors will have deepened overnight into something magical.

For longer storage, freeze portions in freezer-safe bags (I lay them flat to save space) for up to 3 months. When that craving hits, thaw overnight in the fridge or dunk the sealed bag in cool water for quicker thawing. Reheat slowly on low with a little extra broth—the beef stays just as tender as the day you made it. Honestly, I always make extra just for these easy freezer meals!

Beef and Vegetable Stew FAQs

I get asked about this beef and vegetable stew recipe all the time, so here are the questions that pop up most often in my kitchen:

Can I make this in a slow cooker?
Absolutely! After browning the beef and sautéing the onions (don’t skip this step!), transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the green beans and corn during the last 30 minutes so they don’t get mushy.

What if I don’t have cornstarch?
No problem at all! The stew will still taste amazing – just a bit thinner. If you want it thicker, mash some of the potatoes against the side of the pot before serving.

What’s the best cut of beef for stew?
I swear by chuck roast – it’s got the perfect marbling for tenderness. Brisket works great too, though it might need an extra 30 minutes of cooking time.

How can I make this gluten-free?
Easy! Just swap the cornstarch for arrowroot powder (use the same amount), and double-check your Worcestershire sauce is gluten-free. Everything else is naturally safe.

Still got questions? Just ask – I’ve made every possible version of this stew over the years!

Nutritional Information

Here’s the scoop on what’s in each comforting bowl of this beef and vegetable stew! Keep in mind these values are estimates – your exact nutrition will vary based on the specific ingredients and brands you use. This info is just to give you a general idea of what you’re enjoying:

• Calories: 420 per serving
• Protein: 35g (that beef packs a punch!)
• Carbs: 35g
• Fiber: 6g (all those veggies doing good work)
• Sugar: 8g
• Fat: 18g
• Sodium: 850mg

Remember – this stew is packed with wholesome ingredients that nourish your body while warming your soul. Now go enjoy every bite!

Hearty Beef and Vegetable Stew: 5-Star Comfort in Every Bite

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• Author: Mery Johnston
• Total Time: 2 hours 20 minutes
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

A hearty beef and vegetable stew, perfect for an easy weeknight dinner. This comfort food meal is slow-cooked to perfection with tender beef chunks and packed with wholesome vegetables.

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Ingredients

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• 1½ lbs beef chuck, cut into chunks
• 3 cups beef broth
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 large carrots, sliced
• 3 medium potatoes, cubed
• 1 cup green beans
• 1 cup corn kernels (frozen or canned)
• 2 stalks celery, chopped
• 2 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp cornstarch (optional, for thickening)
• Fresh parsley, chopped (for garnish)

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Instructions

1. Heat olive oil in a large pot over medium heat. Sear the beef chunks until browned on all sides.
2. Add onions and garlic, cooking until fragrant. Stir in tomato paste, thyme, salt, and pepper.
3. Add carrots, celery, and potatoes. Pour in the beef broth and Worcestershire sauce. Cover and simmer for 1.5 to 2 hours until the beef is tender.
4. Mix in green beans and corn. Let simmer another 10–15 minutes.
5. Optional: Mix cornstarch with 2 tbsp water, stir into stew, and cook 5 more minutes. Garnish with parsley.

Notes

• For extra flavor, use bone-in beef chunks.
• Adjust thickness by adding more or less cornstarch.
• Store leftovers in an airtight container for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 8g
• Sodium: 850mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 6g
• Protein: 35g
• Cholesterol: 90mg