This hearty beef stew with vegetables is the definition of comfort food. Tender chunks of beef simmered slowly with carrots, onions, potatoes, and bell peppers in a rich, flavorful gravy—it’s a dish that warms you from the inside out. Perfect for chilly evenings or lazy weekends, this recipe transforms simple ingredients into a deeply satisfying meal that fills your kitchen with an irresistible aroma.
Whether cooked in a slow cooker, Dutch oven, or stovetop pot, this beef stew develops incredible depth of flavor as the meat becomes melt-in-your-mouth tender and the vegetables absorb the savory broth. It’s a timeless, classic dish loved by families everywhere.
Ingredients
- 2 pounds (900 g) beef chuck or stew meat, cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced into thick rounds
- 2 medium potatoes, peeled and cubed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup sliced mushrooms (optional)
- 3 tablespoons tomato paste
- 1/4 cup all-purpose flour (for thickening)
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rosemary
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the beef
Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Toss the seasoned meat with flour until lightly coated—this helps to brown the meat beautifully and thickens the stew later. - Sear the meat
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in small batches, searing on all sides until well browned. Do not overcrowd the pan, or the meat will steam instead of sear. Transfer the browned beef to a plate and set aside. - Sauté the vegetables
In the same pot, add a little more oil if needed. Add the onions and cook until translucent. Stir in the garlic, carrots, and bell peppers, sautéing for a few minutes until slightly softened and fragrant. - Build the flavor base
Stir in the tomato paste and cook for 1–2 minutes, allowing it to caramelize slightly. This step enhances the richness of the stew. Deglaze the pot with a small splash of beef broth, scraping up any browned bits stuck to the bottom—they add a ton of flavor. - Add the beef and liquids
Return the seared beef to the pot. Pour in the remaining beef broth, Worcestershire sauce, paprika, thyme, rosemary, and bay leaf. Stir well to combine. - Simmer slowly
Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for about 1½ to 2 hours, stirring occasionally, until the beef is tender and the flavors have blended beautifully. If using a slow cooker, cook on low for 6–8 hours or on high for 3–4 hours. - Add the potatoes and final touches
About 30 minutes before the stew is finished, add the cubed potatoes (and mushrooms, if using). Continue simmering until the potatoes are tender and the sauce has thickened naturally. If the stew becomes too thick, add a little more broth or water. - Taste and adjust
Check the seasoning before serving. Add more salt, pepper, or herbs as needed. Remove the bay leaf, and stir everything gently to ensure even coating in the thick, glossy gravy.
Tips and Variations
- Thicker stew: For a thicker consistency, mash a few of the cooked potatoes into the stew or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in near the end.
- Add wine: A splash of red wine (½ cup) adds richness and complexity to the flavor. Let it simmer for a few minutes before adding the broth.
- Use other vegetables: Feel free to add peas, celery, or parsnips for more texture and nutrition.
- Make it spicy: Add a pinch of chili flakes or a dash of hot sauce for extra warmth.
- Low-sodium option: Use low-sodium broth to control salt levels.
Serving Suggestions
This hearty beef stew is best served hot, straight from the pot. Pair it with crusty bread, garlic rolls, or fluffy rice to soak up all that delicious sauce. For a lighter option, serve it over mashed potatoes or with a simple green salad on the side.
If you want to make it ahead, stew actually tastes even better the next day as the flavors continue to develop overnight. It’s perfect for meal prep or batch cooking for the week.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the stew gently on the stovetop over low heat or microwave individual portions until hot. You can also freeze the stew for up to 3 months—just thaw overnight in the refrigerator before reheating.
Conclusion
This hearty beef stew with vegetables is a timeless comfort food classic that brings warmth and flavor to any meal. With tender chunks of beef, colorful vegetables, and a thick, savory gravy, every bite is rich, satisfying, and full of homemade goodness. Whether enjoyed on a cold evening or shared at a family gathering, this dish proves that simple ingredients, cooked with care, can create unforgettable results.