Name: Beef and Vegetable Stew Recipe
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 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; 10 ounces button mushrooms, quartered; 1 (10 ounce) package frozen green peas, thawed; 1 teaspoon dried thyme; 0.25 teaspoon crushed red pepper flakes; 1 sprig fresh rosemary; 1 bay leaf

If you’re anything like me and enjoy a warm, hearty meal that feels like a big hug on a plate, this Beef and Vegetable Stew Recipe is going to become your new go-to comfort food. It’s packed with tender, flavorful beef and an array of veggies that soak up all those lovely herbs and spices. Whether it’s chillier evenings or a relaxed weekend dinner, I absolutely love how this stew turns out every single time, and I’m excited to share all my tips so you nail it too!

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Why You’ll Love This Recipe

Rich, Deep Flavors: The tomato paste and fresh herbs give the broth such a wonderful depth you don’t always get in stew.
Tender Beef Every Time: Slow simmering gently softens the beef until it just melts in your mouth.
Vegetables Absorb the Goodness: Potatoes, carrots, mushrooms, and peas soak up all the herbs and broth, making each bite truly satisfying.
Perfect for Any Day: This recipe is straightforward enough for weeknights yet comforting enough for guests or family dinners.

A top view of a white marbled surface with several clear glass bowls arranged in rows. The top row has a small pile of fresh herbs including rosemary and bay leaf on the left, a small white bowl with dried herbs, a small white bowl with red chili flakes, a small measuring cup with red sauce, a small measuring cup with yellow oil, and a large clear glass bowl filled with red diced raw meat. The bottom row shows a clear glass bowl on the left with thick carrot slices, next a clear glass bowl filled with sliced white onions, a clear glass bowl in the center with sliced white mushrooms, a clear glass bowl with bright green peas, and a clear glass bowl on the right with diced yellow potatoes soaking in water. There is also a dark-colored can next to the rightmost bowl. All bowls are neatly organized and the colors of the ingredients stand out against the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic behind this Beef and Vegetable Stew Recipe is really in its simple, fresh ingredients that work effortlessly together. I always recommend picking the freshest veggies you can find—and trimming your beef stew meat well makes for the best texture.

Vegetable oil: This helps to get a nice golden sear on the beef without overpowering flavors.
Beef stew meat: Choose well-trimmed cubes, as the fat will render down during cooking and keep your stew juicy.
Onion: Thinly sliced so it cooks down and sweetens the broth beautifully.
Tomato paste: Adds umami and a slightly tangy richness that rounds out the soup.
Low-fat, low-sodium beef broth: Keeps the stew flavorful yet health-conscious.
Potatoes: Cubed to evenly cook and absorb those stew flavors.
Carrots: Their natural sweetness balances the savory beef and herbs.
Dried thyme: Offers an earthy, aromatic note that pairs perfectly with beef.
Crushed red pepper flakes: Just a pinch to gently wake up your taste buds without being too spicy.
Fresh rosemary: A sprig gives a lovely piney fragrance; remember to remove it before serving!
Bay leaf: Adds subtle depth and complexity.
Button mushrooms: Quartered for texture and extra savoriness.
Frozen green peas: Added near the end to keep their bright color and fresh taste.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Beef and Vegetable Stew Recipe is – you can really make it your own depending on what you have or your dietary preferences. Here’s a few ways I’ve tweaked it that you might want to try too.

Vegetarian Version: Swap the beef broth for vegetable broth and replace beef with hearty mushrooms or plant-based meat alternatives—you’ll be amazed at how flavorful it still is.
Spicy Twist: Add extra crushed red pepper flakes or a dash of smoked paprika if you like some heat; I did this once for a chilly winter night and my family went crazy for it.
Root Vegetable Mix: Experiment with parsnips, turnips, or sweet potatoes in place of or alongside regular potatoes to add different textures and sweetness.
Slow Cooker Method: Dump all the ingredients into your slow cooker and cook on low for 6-8 hours—you’ll free up your stove and still get that tender beef goodness.

How to Make Beef and Vegetable Stew Recipe

Step 1: Brown the beef to build flavor

Start by heating your vegetable oil in a large pot over medium-high heat. When the oil is shimmering, add your cubed beef. Take your time here—browning the beef on all sides (about 10 minutes) develops those deep, savory flavors that you just can’t skip. Try not to crowd the pan, or the meat will steam instead and won’t brown properly. Once browned, remove the beef and set it aside while you prepare the rest.

Step 2: Build the base with onions and tomato paste

In the same pot, add the sliced onions and tomato paste. Stir frequently, cooking until the onions soften and the tomato paste darkens slightly—this usually takes about 5 minutes. I discovered this trick years ago, and it’s a game changer for richer stew flavor. Don’t rush this step; it really draws out the sweetness and umami.

Step 3: Simmer like a pro

Return the beef to the pot and pour in the beef broth. Bring everything to a gentle boil, then reduce heat down to low. Cover and let the stew simmer until the meat is tender, which usually takes around 1 to 1 1/2 hours. This slow simmering tenderizes the beef beautifully—be patient, it’s worth it!

Step 4: Add hearty vegetables and herbs

After the beef has started to soften, stir in your cubed potatoes, chopped carrots, dried thyme, red pepper flakes, rosemary sprig, and bay leaf. Cover and let everything simmer for another 45 minutes. Keep an eye on the stew thickness and add a splash of water if it looks like it’s drying out. This is where the stew really comes together, with the veggies soaking in all those fabulous flavors.

Step 5: Finish with mushrooms and peas

Once the potatoes and carrots are tender, add the quartered mushrooms and thawed peas. Cook for 10 to 15 minutes, stirring occasionally, until everything is heated through and the mushrooms have softened. Before serving, remember to remove the rosemary sprig and bay leaf—they’ve done their magic but aren’t edible!

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Pro Tips for Making Beef and Vegetable Stew Recipe

Don’t Rush Browning: Taking time to brown the beef properly lays the foundation for big, deep flavors.
Low and Slow Simmer: Gentle heat keeps the beef tender and lets the flavors meld perfectly without drying out.
Use Fresh Herbs: I’ve found fresh rosemary transforms the stew’s aroma—just be sure to remove before serving.
Adjust Thickness As You Go: Keep broth on hand to adjust if your stew thickens too much during simmering.

How to Serve Beef and Vegetable Stew Recipe

A close-up image of a white bowl filled with a thick stew containing layers of brown chunks of meat, orange carrot pieces, yellow potatoes, bright green peas, and sliced brown mushrooms, all mixed in a rich reddish-brown sauce, placed on a white marbled surface with an orange cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I personally like to sprinkle some freshly chopped parsley right on top—adds just the right brightness and color. Sometimes, a dollop of sour cream or Greek yogurt on the side feels like the perfect creamy contrast to the hearty stew.

Side Dishes

We often savor this stew with crusty bread or a soft baguette for dipping. Mashed potatoes or buttered egg noodles also make excellent companions if you want to stretch the meal a bit further.

Creative Ways to Present

For special occasions, I’ve served this stew in rustic bread bowls—that wow factor always gets compliments! Also, garnishing with a sprig of fresh rosemary or thyme makes it feel extra cozy and inviting on the table.

Make Ahead and Storage

Storing Leftovers

Leftover stew stores beautifully. I like to transfer it to airtight containers and keep it in the fridge—you’ll find it tastes even better the next day as the flavors continue to blend.

Freezing

I’ve frozen this stew multiple times with great results. Just let it cool completely, then portion it into freezer-safe containers or bags. It’s a lifesaver on busy days—and reheats perfectly without losing any of that tender, hearty goodness.

Reheating

I usually reheat leftovers gently on the stove over low to medium heat, stirring occasionally. If it’s too thick, a splash of broth or water restores that lovely stew consistency. Avoid the microwave for reheating if you can—stirring on the stove helps keep the beef nice and tender.

FAQs

Can I use a different cut of beef for this stew?

Absolutely! While stew meat is convenient, chuck roast cut into cubes also works wonderfully because it’s well-marbled and becomes tender when slow-cooked. Just be sure to trim excess fat to avoid overly greasy stew.
How can I make this recipe faster?

If you’re short on time, you can use a pressure cooker or Instant Pot to reduce the beef cooking time significantly. Browning the beef and adding everything to the pot, then cooking at high pressure for about 35-40 minutes, yields great results.
Is this Beef and Vegetable Stew Recipe gluten-free?

Yes, as long as you use gluten-free beef broth and avoid adding any wheat-based thickeners, this stew is naturally gluten-free. Always double-check ingredient labels to be sure.
Can I prepare this stew a day ahead?

Definitely! In fact, it tastes even better the next day after the flavors have had time to meld together. Just reheat gently before serving.
How do I prevent the stew from being watery?

Simmer uncovered for the last 15-20 minutes if you find there’s too much liquid, or add a bit less broth at the start. Adding flour or cornstarch slurry is also an option, but I prefer adjusting the liquid naturally while cooking.

Final Thoughts

This Beef and Vegetable Stew Recipe is truly one of those dishes that feels like a proudly passed-down family tradition—even though I discovered it myself! It’s reliable, comforting, and a little flexible for whatever veggies you have on hand. I hope you enjoy preparing and sharing it as much as my family and I do. So, cozy up, grab a big spoon, and dive into that tender, flavorful goodness. Trust me, you’ll want to make this one a staple in your recipe box!