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Hearty Beef Stew with Vegetables for Cozy Nights

Hearty Beef Stew with Vegetables for Cozy Nights

If you’re looking for a comforting meal that warms both the body and soul, this Hearty Beef Stew with Vegetables is the answer. Richly flavored and packed with tender beef and vibrant veggies, this one-pot wonder is perfect for chilly nights when you crave something cozy and satisfying.

Why You’ll Love This Recipe

This stew is not only delicious but also simple to make. It’s a fantastic way to enjoy wholesome ingredients without spending hours in the kitchen. Here’s why you’ll love it:

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  • Easy to make: A straightforward one-pot recipe.
  • Flavorful: Rich broth filled with herbs and spices.
  • Nutritious: Packed with protein and vegetables.
  • Perfect for leftovers: Tastes even better the next day!
  • Customizable: Adjust ingredients to your liking.

Ingredients

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 medium carrots, sliced
  • 3 medium potatoes, diced
  • 1 cup frozen peas
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 bay leaf
  • 2 tablespoons fresh parsley, chopped (for garnish)

How to Make Hearty Beef Stew

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
  2. In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
  3. Add the sliced carrots and diced potatoes to the pot, stirring to combine. Cook for 3-4 minutes until they start to soften.
  4. Return the browned beef to the pot. Add the beef broth, tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil.
  5. Reduce the heat to low, cover, and let simmer for about 1.5 to 2 hours, or until the beef is tender.
  6. In the last 10 minutes of cooking, stir in the frozen peas. Adjust seasoning if necessary.
  7. Remove the bay leaf before serving. Garnish with fresh parsley and enjoy!

Tips for the Best Results

  • For extra depth of flavor, consider adding a splash of red wine when sautéing the onions.
  • Ensure the beef is well-browned to enhance the stew’s richness.
  • If you prefer a thicker stew, mix 2 tablespoons of cornstarch with cold water and stir it in during the last 10 minutes of cooking.

Easy Variations

  • Swap out beef for chicken thighs for a lighter version.
  • Add mushrooms for an earthy flavor.
  • Incorporate seasonal vegetables like squash or green beans.
  • Use sweet potatoes instead of regular potatoes for a hint of sweetness.

What to Serve With It

  • Crusty bread or dinner rolls for dipping.
  • A fresh green salad with a tangy vinaigrette.
  • Mashed potatoes for a hearty side.
  • Steamed rice to soak up the delicious broth.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. This stew also freezes well—just let it cool completely before transferring it to freezer-safe containers. To reheat, thaw overnight in the fridge and warm on the stove over low heat until heated through.

Recipe Card

Recipe Name: Hearty Beef Stew with Vegetables
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield/Servings: 6 servings
Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 medium carrots, sliced
  • 3 medium potatoes, diced
  • 1 cup frozen peas
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 bay leaf
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
  2. In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
  3. Add the sliced carrots and diced potatoes to the pot, stirring to combine. Cook for 3-4 minutes until they start to soften.
  4. Return the browned beef to the pot. Add the beef broth, tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil.
  5. Reduce the heat to low, cover, and let simmer for about 1.5 to 2 hours, or until the beef is tender.
  6. In the last 10 minutes of cooking, stir in the frozen peas. Adjust seasoning if necessary.
  7. Remove the bay leaf before serving. Garnish with fresh parsley and enjoy!

Notes: For a thicker stew, mix cornstarch with cold water and stir in during the last 10 minutes of cooking.

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