Beef and Vegetable Stew

This hearty beef and vegetable stew is perfect for anyone craving a delicious and filling meal. It’s packed with tender beef, fresh vegetables, and rich flavors that meld together during simmering. Whether you serve it over noodles or just on its own, this stew is sure to be a hit at your dinner table.

Why You’ll Love This Recipe

This beef and vegetable stew is not only comforting but also incredibly easy to prepare. With simple ingredients and a few steps, you can make a delicious meal that will feed a crowd. The blend of beef, potatoes, carrots, and mushrooms, along with aromatic herbs like rosemary and thyme, creates a rich and savory flavor profile. It’s perfect for a cozy evening with family or friends, and the leftovers are even better the next day. Plus, it’s a complete meal in one pot!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon vegetable oil

• 1 pound cubed beef stew meat, trimmed

• 1 onion, thinly sliced

• 1 (6 ounce) can tomato paste

• 1 (14.5 ounce) can low fat, low sodium beef broth

• 3 potatoes, cubed

• 1 cup chopped carrots

• 1 teaspoon dried thyme

• ¼ teaspoon crushed red pepper flakes

• 1 sprig fresh rosemary

• 1 bay leaf

• 10 ounces button mushrooms, quartered

• 1 (10 ounce) package frozen green peas, thawed

Directions

1. Heat the vegetable oil in a large pot over medium-high heat. Add the beef stew meat and cook, turning occasionally, until browned on all sides (about 10 minutes). Remove the meat from the pot and set it aside.

2. In the same pot, add the sliced onion and tomato paste. Cook and stir until the onion is tender and translucent, about 5 minutes.

3. Return the browned beef to the pot and stir in the beef broth. Reduce the heat to low, cover, and let it simmer for 1 to 1 ½ hours, until the meat is tender.

4. Add the cubed potatoes, chopped carrots, thyme, crushed red pepper flakes, rosemary, and bay leaf. Stir everything together, cover the pot again, and simmer for an additional 45 minutes. If the stew becomes too thick, add a little water to reach your desired consistency.

5. Add the mushrooms and peas to the stew, cooking for an additional 10 to 15 minutes until the vegetables are tender and heated through.

6. Before serving, remove the rosemary sprig and bay leaf from the stew. Serve hot and enjoy!

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 2 hours 15 minutes

• Total Time: 2 hours 30 minutes

Variations

• Add More Veggies: You can add other vegetables like parsnips, turnips, or celery for added flavor and texture.

• Spicy Kick: For those who enjoy heat, add extra crushed red pepper flakes or a few dashes of hot sauce to spice things up.

• Use Ground Beef: Instead of cubed beef stew meat, try using ground beef for a different texture and quicker cook time.

• Vegetarian Version: Skip the beef and substitute with hearty vegetables like mushrooms and beans to make a vegetarian version of this stew.

Storage/Reheating

• Storage: Store any leftover stew in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat the stew on the stovetop over low heat, stirring occasionally. You can also microwave individual servings for a quick and easy meal.

FAQs

1. Can I freeze this beef and vegetable stew?

Yes, this stew freezes well. Just make sure it cools completely before storing it in an airtight container or freezer-safe bag. It can be frozen for up to 3 months.

2. Can I use a slow cooker for this recipe?

Absolutely! You can brown the beef and sauté the onions on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours until the beef is tender.

3. What kind of beef should I use for stew?

Beef stew meat is typically sold pre-cut for stews, but you can also use chuck roast or brisket. Both are flavorful cuts that become tender when simmered for a long time.

4. How do I prevent the stew from getting too thick?

If your stew becomes too thick, simply add a little extra beef broth or water until you reach your desired consistency.

5. Can I use fresh vegetables instead of frozen peas?

Yes, fresh peas can be used instead of frozen. Just be sure to add them near the end of the cooking process so they don’t overcook.

6. Can I make this stew spicier?

You can add more crushed red pepper flakes or hot sauce to make the stew spicier. Adjust the heat level to your liking.

7. How can I make this stew gluten-free?

This recipe is naturally gluten-free, as it does not contain any wheat or gluten-based ingredients.

8. Can I make this in advance?

Yes, this stew actually tastes better the next day as the flavors continue to meld. Make it ahead of time and store it in the refrigerator overnight.

9. Can I substitute other meats for the beef?

You can substitute chicken thighs or pork shoulder for the beef if preferred, but keep in mind that the cooking time may differ depending on the meat.

10. Can I make this stew in a pressure cooker?

Yes, a pressure cooker can significantly reduce the cooking time. After browning the beef and sautéing the onions, follow the rest of the recipe in the pressure cooker, cooking for about 35-45 minutes.

Conclusion

This beef and vegetable stew is a perfect choice for a hearty, satisfying meal. With tender beef, a medley of vegetables, and flavorful herbs, it’s sure to warm you up and satisfy your hunger. Whether you’re making it for a family dinner or prepping ahead for easy meals, this stew is a winner. Enjoy it with some crusty bread or over a bed of noodles for an extra treat!