Beef Stew with Vegetables (Printable)

Tender beef and root vegetables slowly cooked in a rich, savory broth for a comforting meal.

# What You'll Need:

→ Meats

01 - 2 lbs beef chuck, cut into 1.5-inch cubes

→ Vegetables

02 - 3 medium carrots, peeled and sliced
03 - 3 medium potatoes, peeled and cut into chunks
04 - 2 stalks celery, sliced
05 - 1 large onion, chopped
06 - 2 cloves garlic, minced
07 - 1 cup frozen peas

→ Liquids

08 - 4 cups beef broth
09 - 1 cup dry red wine (optional; substitute with additional broth if preferred)
10 - 2 tablespoons tomato paste

→ Herbs & Spices

11 - 2 bay leaves
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - Salt and freshly ground black pepper, to taste

→ For Browning & Thickening

15 - 2 tablespoons vegetable oil
16 - 2 tablespoons all-purpose flour

# How to Make It:

01 - Pat beef cubes dry with paper towels and season evenly with salt and black pepper.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Brown beef in batches, turning to sear all sides, approximately 5 minutes per batch. Transfer browned beef to a plate.
03 - Reduce heat to medium and add chopped onion and sliced celery to the pot. Sauté for 4 minutes until softened. Add minced garlic and cook for an additional minute.
04 - Stir in tomato paste and all-purpose flour, mixing thoroughly to coat the vegetables evenly.
05 - Pour in red wine, if using, scraping up browned bits from the bottom of the pot. Allow to simmer for 2 minutes to reduce slightly.
06 - Return browned beef to pot. Add beef broth, sliced carrots, potato chunks, bay leaves, dried thyme, and rosemary. Stir to incorporate all elements.
07 - Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer uncovered for 2 hours, stirring occasionally, until beef is fork-tender and vegetables are fully cooked.
08 - Stir in frozen peas and simmer uncovered for 5 minutes. Taste and adjust seasoning with salt and pepper as necessary.
09 - Remove bay leaves before serving. Serve hot, optionally garnished with fresh parsley.

# Expert Advice:

01 -
  • The beef becomes so tender it practically dissolves on your tongue, no fancy knife skills required.
  • You can throw it all in one pot and mostly ignore it, making this perfect for busy evenings when you still want something that tastes like you spent all day cooking.
  • It tastes even better the next day, so making extra is actually a win.
02 -
  • Resist the urge to rush the browning step—dry beef and a hot pan are what separate good stew from great stew.
  • The second-day flavor is real: refrigerate and reheat gently, and you'll taste notes that weren't there the first time around.
03 -
  • Invest in a good Dutch oven if you can—it distributes heat evenly and makes the difference between decent stew and the kind people remember.
  • Make a double batch and freeze half; thaw overnight in the fridge and you'll have a restaurant-quality dinner ready in 20 minutes of gentle reheating.

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