Hearty Beef and Vegetable Stew
This classic beef and vegetable stew is the ultimate comfort food that brings warmth to any table. Tender beef chunks, soft vegetables, and a rich, savory broth come together in one pot to create a satisfying meal that’s perfect for family dinners or meal prep.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine or additional broth
- 3 medium carrots, cut into 1-inch pieces
- 3 medium potatoes, cut into 1-inch cubes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons tomato paste
- 2 tablespoons cornstarch mixed with 3 tablespoons water
Instructions
- Heat oil in a large pot over medium-high heat. Season beef with salt and pepper, then brown in batches for 3-4 minutes per side. Set aside.
- In the same pot, sauté onion and garlic for 2-3 minutes until fragrant.
- Stir in tomato paste and cook for 1 minute.
- Add beef broth, wine, bay leaves, thyme, and rosemary. Return beef to pot and bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour until beef is tender.
- Add carrots and potatoes, then simmer covered for another 30-40 minutes until vegetables are tender.
- Stir in cornstarch mixture and simmer for 2-3 minutes until stew thickens.
- Remove bay leaves, taste, and adjust seasoning as needed.
Practical Tips
- Deep browning matters: Take time to sear the beef until deeply browned on all sides. This creates a flavorful crust that enriches the entire stew.
- Wine makes a difference: Using a combination of red wine and broth adds complexity and depth to the broth that you won’t get with broth alone.
- Don’t skip the tomato paste: This ingredient adds umami and helps develop the rich, savory flavor that makes this stew so satisfying.
How to Store
Store leftover stew in an airtight container in the refrigerator for up to 4 days. The flavors actually improve as it sits. You can also freeze the stew for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Common Questions
Can I use a different cut of beef? Beef chuck is ideal because it becomes tender with long, slow cooking. Other good options include beef brisket or beef stew meat from the market.
What if I don’t have red wine? Simply use additional beef broth instead. The stew will still be delicious, though you’ll miss the subtle wine flavor.
How do I know when the beef is tender enough? The beef should easily break apart with a fork after the initial simmering period. If it’s still tough, continue simmering for another 15-20 minutes.