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A warm bowl of beef and vegetable stew is the perfect comfort food for cozy nights at home. This hearty dish combines tender beef with a colorful medley of vegetables simmered in a rich broth, making it a satisfying meal for family dinners. With its robust flavors and easy preparation, this stew is sure to become a favorite in your home.
Why You’ll Love This Recipe
This easy beef and vegetable stew recipe is not only delicious but also incredibly versatile. It’s a one-pot meal that requires minimal cleanup, making it ideal for busy weeknights. Plus, it’s packed with wholesome ingredients that everyone will enjoy.
- Simple preparation with minimal cleanup
- Rich, savory flavors that comfort the soul
- Customizable with your favorite vegetables
- Perfect for meal prep or feeding a crowd
- Great for leftovers that taste even better the next day
Ingredients
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 bay leaf
- Chopped fresh parsley for garnish (optional)
How to Make Beef and Vegetable Stew
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the chopped onion and garlic. Sauté until the onions are translucent, about 3-4 minutes.
- Add the diced potatoes, carrots, and celery to the pot, stirring to combine.
- Return the browned beef to the pot. Pour in the beef broth and add the tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Stir well.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors meld together.
- Remove the bay leaf before serving. Garnish with chopped parsley if desired, and enjoy your hearty stew!
Tips for the Best Results
- For added depth of flavor, consider searing the beef in batches to avoid overcrowding the pot.
- Feel free to adjust the seasoning according to your taste preferences.
- If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water and stir it into the stew during the last 10 minutes of cooking.
Easy Variations
- Substitute beef with chicken or turkey for a lighter option.
- Add your favorite vegetables like green beans or peas for extra color and nutrition.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Spice it up by adding a dash of Worcestershire sauce or red wine for added richness.
What to Serve With It
- Crusty bread or rolls for dipping
- A fresh garden salad with a light vinaigrette
- Creamy mashed potatoes for a comforting side
- Rice or quinoa to soak up the delicious broth
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over low heat, adding a splash of water or broth if necessary to loosen the stew. You can also reheat individual portions in the microwave.
Recipe Card
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 6 servings
Ingredients:
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 bay leaf
- Chopped fresh parsley for garnish (optional)
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the chopped onion and garlic. Sauté until the onions are translucent, about 3-4 minutes.
- Add the diced potatoes, carrots, and celery to the pot, stirring to combine.
- Return the browned beef to the pot. Pour in the beef broth and add the tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Stir well.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors meld together.
- Remove the bay leaf before serving. Garnish with chopped parsley if desired, and enjoy your hearty stew!
Notes: For a thicker stew, add a cornstarch slurry during the last 10 minutes of cooking.
