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Hearty Beef and Vegetable Stew for Cozy Nights

Hearty Beef and Vegetable Stew for Cozy Nights

Hearty beef and vegetable stew is the perfect meal for chilly nights when you crave something warm and filling. This comforting one-pot dish combines tender beef with colorful vegetables in a savory broth, making it a family favorite that’s both satisfying and easy to prepare.

Why You’ll Love This Recipe

This hearty stew is not only delicious but also incredibly practical. Here are a few reasons to love it:

  • One-pot convenience for easy cleanup.
  • Perfectly tender beef that melts in your mouth.
  • Nutritious vegetables for added flavor and color.
  • Great for meal prep and leftovers.
  • Customizable to suit your taste preferences.

Ingredients

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 medium carrots, sliced
  • 1 medium butternut squash, peeled and cubed
  • 1 cup frozen peas
  • 4 cups beef broth
  • 2 bay leaves
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)

How to Make Hearty Beef and Vegetable Stew

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat in batches, browning on all sides. Remove the beef and set it aside.
  2. In the same pot, add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the sliced carrots and cubed butternut squash. Stir to combine, allowing the vegetables to cook for about 5 minutes.
  4. Return the browned beef to the pot and pour in the beef broth. Add the bay leaves, dried basil, salt, and pepper. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
  6. In the last 10 minutes of cooking, stir in the frozen peas. Remove the bay leaves before serving.
  7. Garnish with fresh basil if desired, and serve hot.

Tips for the Best Results

  • For the best flavor, allow the stew to simmer low and slow. This helps the beef become tender and the flavors to meld beautifully.
  • Feel free to add other vegetables like potatoes or green beans based on what you have on hand.
  • If you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last few minutes of cooking.

Easy Variations

  • Swap out the butternut squash for sweet potatoes for a different flavor profile.
  • Use different herbs such as thyme or rosemary for a unique twist.
  • For a spicy kick, add a pinch of red pepper flakes or a diced jalapeño.

What to Serve With It

  • Crusty bread for dipping and soaking up the savory broth.
  • A simple green salad with a light vinaigrette to balance the hearty stew.
  • Mashed potatoes or rice for a more filling meal.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium heat until warmed through, adding a splash of broth if needed. The stew also freezes well for up to 3 months; just thaw overnight in the refrigerator before reheating.

Recipe Card

Hearty Beef and Vegetable Stew
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 6 servings
Ingredients:

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 medium carrots, sliced
  • 1 medium butternut squash, peeled and cubed
  • 1 cup frozen peas
  • 4 cups beef broth
  • 2 bay leaves
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)

Instructions:

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat in batches, browning on all sides. Remove the beef and set it aside.
  2. In the same pot, add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the sliced carrots and cubed butternut squash. Stir to combine, allowing the vegetables to cook for about 5 minutes.
  4. Return the browned beef to the pot and pour in the beef broth. Add the bay leaves, dried basil, salt, and pepper. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
  6. In the last 10 minutes of cooking, stir in the frozen peas. Remove the bay leaves before serving.
  7. Garnish with fresh basil if desired, and serve hot.

Notes: For thicker stew, mix cornstarch with cold water and stir in during the last minutes of cooking.

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