Pin it This classic Beef and Veggie Stew fills the kitchen with the homiest aromas and always makes a chilly day feel a little warmer. Juicy beef slowly cooks alongside hearty potatoes and sweet carrots, letting the flavors meld in a savory broth that my family has craved for years. Whether it is for a cozy Sunday dinner or any time comfort is in order, this stew always delivers.
I remember first making this stew when I wanted an oldfashioned meal that would please both kids and grownups. The empty pot at the end was all the proof I needed that it would become an instant regular on our table.
Ingredients
- Beef chuck roast cut into chunks: Choose wellmarbled beef for meltinyourmouth texture
- Carrots sliced: Studier carrots hold their shape and add natural sweetness
- Yukon Gold potatoes diced: These stay creamy and do not get mushy when stewing
- Celery sliced: Thinly for quick and even cooking with a gentle herbal flavor
- Yellow onion chopped: Acts as the stew's backbone with mellow sweetness
- Garlic minced: Always use fresh for the best aroma and flavor
- Tomato paste: This brings richness and subtle tang
- Beef broth: Go for lowsodium for more control over saltiness
- Bay leaf: Savory depth and that classic stew flavor
- Fresh thyme sprigs: Choose bright green and fragrant shoots
- Kosher salt: Controls seasoning
- Black pepper: Freshly cracked brings gentle heat
- Olive oil: For browning and adding a silky mouthfeel
Instructions
- Sauté the Beef:
- Dry beef chunks with paper towels then season lightly with salt and pepper Heat olive oil in a large Dutch oven over mediumhigh Add beef in a single layer and brown on all sides This adds color and rich umami Be patient as it can take 6 to 8 minutes Remove beef and set aside
- Build the Flavor Base:
- Lower heat to medium Add chopped onions and a pinch of salt Sauté slowly for about 5 minutes until onions turn soft and fragrant Stir in garlic and cook another 1 minute to bloom its flavor
- Layer the Vegetables:
- Add carrots celery and potatoes Stir everything together to coat in the onion and garlic mixture This base draws out their natural sweetness
- Add Tomato Paste:
- Spoon in tomato paste and cook for 1 to 2 minutes stirring constantly Toasting the paste deepens its flavor and gives the stew a lovely red hue
- Deglaze and Simmer:
- Return beef to the pot Add beef broth bay leaf and thyme Scrape the bottom of the pot to loosen all the flavorful bits Bring everything to a gentle simmer Lower the heat cover and let it cook for 90 minutes or until beef is tender and vegetables are meltingly soft
- Finish and Taste:
- Remove bay leaf and thyme sprigs Skim off any excess fat Taste broth and adjust salt and pepper if needed Let rest 10 minutes before serving for enhanced flavor
Pin it When I use Yukon Gold potatoes their buttery softness blends perfectly with tender beef The pulse of laughter around the dinner table while sharing this stew is one of my favorite simple joys
Storage Tips
Let the stew cool completely before transferring to airtight containers It holds up well for several days in the fridge and flavors are even deeper after a night or two For longer storage freeze portions in freezersafe bags pressing out as much air as possible Thaw in the fridge overnight before gently reheating
Ingredient Substitutions
No beef chuck available Try stewing cuts like brisket or short rib For a lighter version turkey thigh or even hearty mushrooms work in a pinch Sweet potatoes or parsnips can replace Yukon Gold for a different layer of sweetness Frozen diced carrots or peas are handy when fresh vegetables are scarce
Serving Suggestions
A big piece of crusty bread or a buttery biscuit turns each bowl into a meal Sprinkling on chopped parsley brightens at the finish Sometimes I top it off with a spoonful of tangy sour cream or serve over fluffy mashed potatoes for serious comfort
Cultural and Historical Context
Beef stew crosses many cultures but this version is rooted in generations of home cooks making the most of affordable beef and humble vegetables The slow simmering was born out of necessity filling bellies and stretching ingredients through cold winters Its familiarity is why it still brings comfort to tables everywhere
Seasonal Adaptations
In spring add snap peas or baby carrots In summer try diced zucchini or green beans In fall and winter use extra root vegetables like rutabaga or turnip
Success Stories
Friends who said they did not like stew found themselves asking for seconds after tasting this version Relatives have called just for the recipe after their first bowl There is something magnetic about the way it fills the house with the promise of a cozy meal
Freezer Meal Conversion
Make a double batch on a lazy weekend afternoon portion half into freezer bags and lay flat for easy stacking Label with the date and enjoy a homemade dinner in minutes with just a reheat
Pin it This classic stew welcomes creativity and rewards slow gentle cooking Let it warm your kitchen and your hearts
Recipe FAQs
- → What cut of beef works best?
Chuck roast is ideal for tenderness, but brisket or stewing beef also provide flavorful results.
- → Can I add other vegetables?
Yes, try including peas, parsnips, or turnips for more variety and color in the dish.
- → How long should it simmer?
Simmer for 1.5 to 2 hours, until the beef is fork-tender and vegetables are cooked through.
- → Which herbs enhance the flavors?
Bay leaves, thyme, rosemary, and parsley bring depth to the broth and complement the beef.
- → Is it suitable for meal prep?
Absolutely! Prepare ahead and refrigerate. Flavors often deepen after resting overnight.