Beef Stew with Vegetables

There's something about a pot of beef stew simmering on the stove that stops time in a kitchen. I discovered this version on a gray afternoon when my neighbor stopped by with a bunch of carrots from her garden and we decided to turn them into something worth the two-hour wait. The aroma that fills your home while it cooks is honestly half the appeal—rich, savory, and the kind of smell that makes everyone who walks in ask what's for dinner.

I made this for a dinner party once when I was too nervous to try anything fancy, and honestly it was the best decision—everyone went back for seconds and someone asked for the recipe before they'd even finished eating. There's real comfort in feeding people something this honest and warming, especially when the conversation flows as smoothly as the broth.

Ingredients

• Beef chuck (2 lbs, cut into 1.5-inch cubes): This cut has just enough marbling to become incredibly tender during the long simmer, way better than lean cuts that can turn tough.
• Carrots (3 medium, sliced): They sweeten the broth naturally and hold their shape beautifully, adding both color and substance.
• Potatoes (3 medium, cut into chunks): These act as a gentle thickener for the broth while staying creamy inside.
• Celery (2 stalks, sliced): It builds the flavor base quietly—you won't taste it directly but you'll notice its absence if you skip it.
• Onion (1 large, chopped): The foundation of everything good here, caramelizing slightly as it softens.
• Garlic (2 cloves, minced): Add it after the onion softens so it doesn't burn and turn bitter.
• Frozen peas (1 cup): Stir these in at the very end for a pop of color and freshness that cuts through the richness.
• Beef broth (4 cups): Use the best quality you can find—it becomes the soul of your stew.
• Dry red wine (1 cup, optional): It deepens the flavor and adds a subtle complexity, but extra broth works just fine if you'd rather skip it.
• Tomato paste (2 tbsp): This concentrate rounds out the flavors and gives the broth an underlying sweetness.
• Bay leaves, thyme, and rosemary: Together they create that classic stew aromatics—be patient with them as they slowly infuse the broth.
• Vegetable oil (2 tbsp): High heat oil for searing the beef until it's deeply browned.
• All-purpose flour (2 tbsp): This gently thickens the liquid and helps create a silky mouthfeel.
• Salt and black pepper: Taste as you go—the broth concentrates as it simmers, so season gradually.

Instructions

Dry the beef and season boldly:

Pat each cube completely dry with paper towels—this is the secret to good browning. Sprinkle generously with salt and pepper and let them sit for a minute so the seasoning sticks.

Sear the beef in batches:

Heat oil until it shimmers, then add beef in a single layer without crowding. Let each batch sit undisturbed for 2-3 minutes to develop a golden crust before turning. This takes patience, but it's where the flavor comes from.

Build the aromatic base:

Once the beef is set aside, lower the heat and add onion and celery. Listen for that gentle sizzle as they soften and release their sweetness. After 4 minutes, add the garlic and stir constantly for just 1 minute—you want it fragrant, not brown.

Create the sauce foundation:

Stir in tomato paste and flour, coating everything until it looks almost paste-like. This mixture thickens and enriches the liquid, so don't rush this step.

Deglaze with wine:

Pour in the wine while scraping the bottom of the pot with a wooden spoon, releasing all those caramelized bits. Let it bubble gently for 2 minutes to cook off some of the alcohol and concentrate the flavor.

Combine everything and start the long simmer:

Return the beef, add broth and vegetables along with bay leaves, thyme, and rosemary. Stir until everything is submerged, then bring to a gentle boil before reducing to low heat.

Let time do the work:

Cover and simmer for 2 hours, stirring occasionally. The beef will go from firm to fork-tender, and the broth will become rich and complex—your only job is to resist peeking too often.

Finish with freshness:

Add frozen peas and simmer uncovered for 5 minutes. Taste and adjust salt and pepper, keeping in mind that the flavors have concentrated. Remove bay leaves before serving.

Save

I learned the real value of this stew when a friend came over after a rough day at work and we just sat in the kitchen together, eating slowly while the world felt manageable again. Food doesn't need to be complicated to be meaningful.

Why This Stew Works

Beef stew is forgiving by nature—it's built on simple flavor layers that stack quietly into something deeply satisfying. The long cooking time isn't a burden; it's actually your advantage, turning cheap, tough meat into something tender through nothing but time and moisture. Every ingredient here has a specific job, from the aromatics building the base to the wine adding depth.

Variations and Swaps

Once you understand the basic structure, you can play with what's in season or what you have on hand. Sweet potatoes swap in beautifully for regular ones, adding a different kind of sweetness, and parsnips bring an earthy note that feels very autumn. The recipe is flexible enough to handle these changes without losing its character—just make sure you're adding similar volumes so the liquid ratio stays right.

Serving and Storage Ideas

Serve this hot in deep bowls with crusty bread for soaking up the broth, or spoon it over buttered egg noodles for something richer. It keeps beautifully in the refrigerator for 4-5 days and actually tastes better as the flavors meld, making it ideal for meal prep or having a cozy dinner ready on a rushed weeknight.

• If you want extra depth, add a splash of Worcestershire sauce or a teaspoon of smoked paprika.
• A Cabernet Sauvignon or Merlot pairs wonderfully if you're having wine with dinner.
• Reheat gently on the stovetop rather than the microwave to bring the broth back to its silky best.

Save

There's something quietly powerful about serving a bowl of beef stew to someone you care about. It says you took the time, and that's what makes people feel loved at the table.

Recipe FAQs

→ What cut of beef works best?

Beef chuck is ideal for slow simmering as it becomes tender and flavorful without drying out.

→ Can I substitute the vegetables?

Yes, try swapping carrots or potatoes with sweet potatoes or parsnips for variation.

→ Is red wine necessary?

Red wine adds depth but can be replaced with extra broth if preferred or avoided altogether.

→ How do I thicken the broth?

The mixture of flour and tomato paste coats the vegetables, helping to thicken the broth during cooking.

→ How can I enhance flavor further?

Add a splash of Worcestershire sauce or a teaspoon of smoked paprika for a smoky kick.