If you’ve been on the hunt for a soul-satisfying, cold-weather miracle in a bowl, you’ve just found it with this Hearty Beef and Vegetable Stew Recipe. Imagine tender cubes of beef chuck melting in your mouth alongside soft, flavorful potatoes and carrots, all swimming in a lush, fragrant broth that’s been lovingly simmered to perfection. This dish is comfort food at its finest, blending simple, honest ingredients that come together to create a stew that’s as filling as it is rich and vibrant. Whether it’s a weeknight dinner or a weekend family gathering, this stew promises warmth, depth, and a home-cooked hug in every spoonful.
Ingredients You’ll Need
The magic of this Hearty Beef and Vegetable Stew Recipe lies in its straightforward but essential ingredients. Each component plays a vital role — from the hearty beef chuck that provides the stew’s robust base, to the fresh vegetables which add texture and natural sweetness, and finally the herbs and tomato paste that elevate the flavor to comforting heights.
- Beef chuck: Choose well-marbled beef for tender, juicy bites after slow cooking.
- Potatoes: Russet or Yukon Gold work best for absorbing the rich broth without falling apart.
- Carrots: Add natural sweetness and a lovely pop of color.
- Onion: Provides a savory depth and aromatic base for the stew.
- Garlic: Adds a subtle kick and fragrant warmth.
- Beef broth: The backbone liquid that enriches every spoonful.
- Tomato paste: Intensifies the stew’s savory character with a slight tang.
- Olive oil: For browning the beef and sautéing vegetables, adding a silky richness.
- Thyme: Herbal notes that complement the beef and vegetables perfectly.
- Salt: Enhances and balances all the flavors.
- Pepper: Adds a gentle heat and depth.
How to Make Hearty Beef and Vegetable Stew Recipe
Step 1: Brown the Beef
Begin by heating olive oil in a heavy-bottomed pot and working in batches to brown the beef cubes until they develop a deep golden crust. This browning step is crucial because it seals in the flavors and builds the stew’s savory foundation. Once browned, remove the beef and set it aside on a plate.
Step 2: Sauté the Aromatics
In the same pot, toss in chopped onions and minced garlic. Sauté them slowly until they turn soft and translucent. Be sure to scrape up the rich browned bits left behind from the beef — these add incredible flavor depth to your stew.
Step 3: Add Tomato Paste and Return Beef
Next, stir in tomato paste and let it cook for a minute or two to mellow its acidity and intensify its sweetness. Then, return the browned beef back to the pot, mixing it all together with the aromatic base.
Step 4: Pour in Broth and Seasonings
Pour beef broth over the meat and vegetables, and then add thyme, salt, and pepper. These simple seasonings will layer with the robust flavors you’ve developed so far. Bring everything to a gentle simmer.
Step 5: Add Vegetables and Simmer
Chop the potatoes and carrots into uniform pieces and add them to the pot. Cover it with a lid, turn the heat to low, and let the stew simmer slowly. This slow cooking allows the ingredients to become tender and lets the flavors fuse into a beautifully rich broth. Stir occasionally and adjust seasoning if needed.
How to Serve Hearty Beef and Vegetable Stew Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few thyme leaves make excellent garnishes, adding a pop of green freshness against the deep brown stew. For a cozy finishing touch, a dollop of sour cream or a spoonful of grainy mustard can bring unexpected creaminess and zest.
Side Dishes
Rustic, crusty bread is the classic companion here — perfect for soaking up every bit of that delicious broth. Alternatively, a simple side salad with a light vinaigrette provides a refreshing contrast to the stew’s hearty richness, keeping your meal balanced.
Creative Ways to Present
If you’re serving this stew for guests, consider scooping it into individual rustic ceramic bowls and topping with a swirl of herb oil or a sprinkle of smoked paprika. You can also serve it inside hollowed-out bread bowls for a dramatic, cozy presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
This Hearty Beef and Vegetable Stew Recipe actually improves with time! Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully, making for an even tastier meal the next day.
Freezing
To enjoy this stew later, freeze portions in freezer-safe containers or heavy-duty bags. It freezes very well for up to 3 months. Just make sure it cools completely before freezing to preserve the best texture and flavor.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. You can add a splash of broth or water if the stew has thickened too much. Microwaving works too — just cover and heat in short intervals, stirring in between to keep it even.
FAQs
Can I use a different cut of beef?
Absolutely! While beef chuck is ideal for its marbling and tenderness when slow-cooked, you can also use brisket or round. Just keep in mind that some cuts may require longer cooking times to reach perfect tenderness.
What vegetables can I substitute or add?
Root vegetables like parsnips, turnips, or rutabagas work beautifully in this stew. You can also throw in celery or mushrooms for extra flavor and texture variety.
Is it possible to make this stew in a slow cooker?
Yes! After browning the beef and sautéing the aromatics, transfer everything to a slow cooker. Add the broth, tomato paste, vegetables, and seasonings, then cook on low for 7-8 hours or on high for 3-4 hours until tender.
How thick should the stew be?
The stew should have a thick but ladle-able consistency, with the broth rich enough to coat the back of a spoon. If it’s too thin, you can simmer it uncovered for a bit longer to reduce liquid or stir in a small slurry of flour or cornstarch.
Can I prepare this recipe for a crowd?
Definitely! This Hearty Beef and Vegetable Stew Recipe scales up wonderfully. Just use a larger pot or Dutch oven and increase the ingredient quantities proportionally. It’s great for gatherings and leftovers keep well too.
Final Thoughts
There’s something incredibly rewarding about simmering a pot of this Hearty Beef and Vegetable Stew Recipe on a chilly day and knowing you’re about to enjoy a meal that’s cozy, nourishing, and packed with flavor. It’s straightforward enough for a weeknight but special enough to share with loved ones. So go ahead, dive into this warm, tender stew and make some delicious memories around your table!
Print
Hearty Beef and Vegetable Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A rich and filling hearty beef and vegetable stew featuring tender beef chuck simmered with potatoes, carrots, onions, and garlic in a flavorful broth enhanced by tomato paste and fresh thyme. This comforting dish is perfect for cold days and provides a satisfying, nutrient-packed meal.
Ingredients
Meat
- 1.5 lbs beef chuck, cut into 1-inch cubes
Vegetables
- 2 medium potatoes, peeled and chopped
- 3 large carrots, peeled and sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
Broth and Seasonings
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
Instructions
- Brown the Beef: Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the beef cubes in batches to avoid overcrowding, and brown them deeply on all sides, about 5-7 minutes per batch. Remove the browned beef and set aside.
- Sauté Aromatics: In the same pot, lower the heat to medium and add the chopped onions and minced garlic. Sauté until the onions become translucent and soft, about 4-5 minutes, scraping up any browned bits from the bottom to enhance flavor.
- Add Tomato Paste and Return Beef: Stir in the tomato paste and cook it for 1-2 minutes to develop flavor. Then add the browned beef back into the pot, mixing well to coat with the paste.
- Add Broth and Seasonings: Pour in the beef broth, add the thyme, salt, and pepper. Stir to combine all ingredients.
- Add Vegetables and Simmer: Add the chopped potatoes and carrots to the pot. Bring the stew to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let it cook slowly for about 1.5 to 2 hours, or until the beef is fork-tender and the vegetables are soft.
- Adjust Seasoning and Serve: Taste the stew and adjust salt and pepper if needed. Serve the stew warm as a hearty main dish.
Notes
- For a thicker stew, you can mash a few pieces of potato against the pot to release starches during the last 15 minutes of cooking.
- Use fresh thyme if available for a brighter herbal flavor.
- This stew tastes even better the next day as flavors develop.
- You can add other root vegetables like parsnips or turnips for variety.
- Serve with crusty bread or over buttered noodles for a complete meal.
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