This Beef and Vegetable Stew is hearty and full of flavor. It has chunks of tender beef, carrots, potatoes, and green beans all cooked in a tasty broth. Perfect for a warm and filling meal.
I like making this stew on chilly days because it makes the house smell amazing. Sometimes I add a dash of hot sauce for a little extra kick — it’s my secret trick!
If you want to save time, you can use frozen vegetables. Just toss them in near the end of cooking so they stay nice and fresh.
Ingredients & Substitutions
Beef: I recommend chuck roast for tenderness. Cut it into chunks, and if you want a leaner option, try sirloin. Keep in mind, brown the beef well for richer flavor. You can also use stew beef from the store—just adjust cooking time.
Carrots: Fresh carrots add sweetness and color. Peel and chop them into thick slices so they don’t turn mushy. Frozen carrots work in a pinch, just add a few minutes to cooking time. Feel free to swap for parsnips for extra flavor.
Celery: Adds crunch and depth. Slice it thin so it breaks down a bit during cooking. If you don’t have celery, chopped fennel or bell peppers make nice alternatives. Fresh is best, but frozen works well too.
Onions: They form the base flavor. Dice them small for quicker softening or large for a milder taste. Onions can be replaced with shallots or leeks for a slightly different flavor. Use yellow or sweet onions for best results.
Garlic: Adds aroma and depth. Mince it finely so it melts into the stew. If you’re in a pinch, garlic powder works, but fresh garlic gives a brighter punch. Use 1 teaspoon garlic powder in place of a couple cloves.
How do I sear beef without it drying out?
Sear the beef in a hot, oiled pan, but don’t crowd the pieces. Work in batches if needed. Let each piece sit untouched for a few minutes to develop a good crust. Flip once the bottom is browned. This locks in juices and adds flavor.
- Heat the pan over medium-high until hot.
- Add a small amount of oil and swirl to coat.
- Place beef chunks in the pan without crowding.
- Let them sit without moving for 2-3 minutes until browned.
- Flip and brown all sides, then remove and set aside.
How to Make Beef and Vegetable Stew?
Ingredients You’ll Need:
Meat
- 1.5 pounds beef stew meat, cubed
Vegetables
- 2 carrots, sliced
- 2 potatoes, diced
- 1 onion, chopped
- 2 stalks celery, sliced
- 1 cup green beans, trimmed
Liquids & Spices
- 4 cups beef broth
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
How Much Time Will You Need?
Prep time: 15 minutes, Cook time: 2 hours, Rest time: 5 minutes. Total: about 2 hours and 20 minutes.
Step-by-Step Instructions:
1. Prepare the ingredients
Chop the vegetables and mince the garlic. Cube the beef into bite-sized pieces. Set all aside.
2. Brown the beef
Heat a large pot over medium heat. Add a little oil and brown the beef for about 5 minutes until no longer pink.
3. Sauté vegetables
Add onions and garlic to the pot. Cook for 3-4 minutes until fragrant. Then add carrots, celery, and potatoes.
4. Add liquids and spices
Pour in beef broth. Add thyme, bay leaf, salt, and pepper. Bring to a boil.
5. Simmer the stew
Reduce heat to low. Cover and let it simmer for 1.5 to 2 hours. Stir occasionally to prevent sticking.
6. Add green beans and finish
About 10 minutes before serving, add green beans. Cook uncovered for the final 10 minutes.
7. Serve the stew
Remove bay leaf. Taste and adjust seasoning if needed. Serve hot with bread or rice if desired.
