Easy Hearty Beef and Vegetable Stew

When cold weather hits, nothing beats a big pot of Beef and Vegetable Stew simmering on the stove. It’s cozy, budget-friendly, and meal-prep gold. I’ve tested this version twice with chuck roast and a Dutch oven; best results came from a deep, even sear (about 4 minutes per side) and a gentle 90-minute simmer. You’ll get ultra-tender beef, sweet carrots, creamy potatoes, and a rich, savory broth—no alcohol, no pork, and simple swaps for gluten-free or dairy-free diets.

At a Glance

• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 1 hour 50 minutes
• Total Time: 2 hours 10 minutes
• Difficulty: Easy
• Estimated Cost: $18–$24 (US, region-dependent)

Ingredients

US measures first; grams/ml in parentheses where helpful.

• 2 lb beef chuck roast, trimmed and cut into 1½-inch cubes (900 g)
• 1¾ tsp kosher salt, divided (or to taste)
• 1 tsp black pepper
• 2 tbsp avocado or olive oil (30 ml)
• 1 large yellow onion, diced (about 2 cups / 300 g)
• 3 medium carrots, peeled and sliced ½-inch thick (about 2 cups / 250 g)
• 2 celery ribs, sliced (about 1 cup / 100 g)
• 4 garlic cloves, minced
• 2 tbsp tomato paste (30 g)
• 3 tbsp all-purpose flour (or 2 tbsp cornstarch for GF) (24 g AP / 16 g corn)
• 4 cups low-sodium beef broth (960 ml)
• 1 lb gold potatoes, cut into 1-inch chunks (450 g)
• 1 bay leaf
• 1 tsp dried thyme (or 3 sprigs fresh)
• ½ tsp dried rosemary, lightly crushed (or 1 small sprig fresh)
• 1 tbsp Worcestershire sauce (use certified GF brand if needed) (15 ml)
• 1 cup frozen peas, thawed (150 g)
• 1–2 tsp balsamic vinegar or lemon juice, to finish (optional, for brightness)
• Chopped fresh parsley, for garnish (optional)

Swaps & Notes (dietary and pantry)

Quick US↔Metric Conversions

• 1 cup = 240 ml
• 1 tbsp = 15 ml
• 1 lb = 454 g

Step-by-Step Instructions

Friendly, five-step method for a classic Beef and Vegetable Stew with a rich, glossy finish.

• Season & Prep
  Pat beef dry. Toss with 1 tsp salt and pepper. Dice the onion, carrots, and celery; mince garlic; cut potatoes.

• Sear the Beef
  Heat oil in a heavy pot or Dutch oven over medium-high. Sear beef in 2–3 batches until deep brown on most sides, about 4 minutes per batch. Transfer to a bowl; leave the fond (browned bits) in the pot.

• Build the Flavor Base
  Lower heat to medium. Add onion, carrots, and celery; cook until softened, 5–6 minutes. Stir in garlic for 30 seconds. Add tomato paste and cook until brick red and sticky, 1–2 minutes. Sprinkle in flour (or skip if using cornstarch later) and stir 1 minute.

• Simmer Low & Slow
  Whisk in broth, scraping up fond. Return beef (and juices), then add potatoes, bay leaf, thyme, rosemary, and Worcestershire. Bring to a gentle boil, reduce to low, cover, and simmer until beef is fork-tender, 75–90 minutes. Stir once or twice.

• Finish & Adjust
  Stir in peas; simmer 3–4 minutes. If you skipped flour, thicken with a cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water). Simmer 2 minutes until glossy. Remove herbs, brighten with balsamic or lemon, adjust salt, and garnish with parsley.

Pro Tips & Variations

• Sear in batches: Don’t crowd the pot—crowding steams, which blocks browning (flavor!).
• Cut size matters: Keep potatoes and carrots around 1 inch so they’re tender when beef is done.
• Rest for flavor: Stew tastes even better after 20 minutes of rest—or overnight.
• Slow Cooker: Sear beef + build base in a skillet. Transfer to slow cooker with broth, potatoes, and herbs; cook Low 8 hours or High 4–5 hours. Add peas during the last 15 minutes; thicken if desired.
• Instant Pot: Sauté to sear and build base. Pressure cook 35 minutes with natural release 10 minutes. Add peas on Sauté, then thicken.
• Veg-forward: Add mushrooms with onions for extra umami; fold in green beans with peas for freshness.
• Spice it up: A pinch of crushed red pepper in Step 3 adds gentle heat.
• Make it a one-pot dinner: Serve with crusty bread or spoon over rice or cauliflower rice.

Serving Suggestions

• Classic: Warm sourdough or skillet cornbread.
• Over grains: Ladle over rice, egg noodles, or mashed potatoes.
• Light & fresh: Side salad with lemony vinaigrette to balance the richness.
• Kid-friendly: Skip the herbs’ stems and chop parsley finely; serve with buttered rolls.

Storage & Reheating

Food safety tip: Cool to 70°F (21°C) within 2 hours; refrigerate promptly.

Freezer tip: Thicken lightly before freezing; slurry can be added after reheating if needed.

Troubleshooting

• Beef is tough: Simmer longer. Chuck needs time; check every 10–15 minutes until fork-tender.
• Stew too thin: Simmer uncovered 10–15 minutes, or add a slurry (see Step 5).
• Too thick: Stir in warm broth or water, ¼ cup at a time.
• Too salty: Add a chopped potato and simmer 10 minutes, then remove; or balance with acid (½–1 tsp lemon/balsamic).

FAQs

Q1: What’s the best cut for stew?
A1: Chuck roast is ideal. It has connective tissue that melts into tenderness with slow cooking.

Q2: Can I make this ahead?
A2: Yes. It tastes better the next day. Cool, refrigerate, and reheat to 165°F. Add a splash of broth if thick.

Q3: How do I thicken without flour?
A3: Use a cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water) and simmer 2 minutes.

Q4: Can I add more veggies?
A4: Absolutely—mushrooms and parsnips go in with onions; green beans and corn go in with peas.

Q5: Is there a slow cooker option?
A5: Yes—sear and build base on the stove, then cook Low 8 hours or High 4–5; finish with peas and slurry.

Nutrition (per serving)

Calories: ~430; Protein: ~34 g; Carbs: ~35 g; Fat: ~16 g
Estimate based on 6 servings, chuck roast, and listed vegetables.