Name: Hearty Beef and Vegetable Stew Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: American
Ingredients: 2 lbs beef stew meat (chuck roast), cut into cubes; 2 tablespoons olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 3 carrots, sliced; 3 potatoes, diced; 2 celery stalks, chopped; 2 tablespoons tomato paste; 1 can (14.5 oz) diced tomatoes; 4 cups beef broth; 1 bay leaf; 1 teaspoon dried thyme; Salt and pepper, to taste; 1 cup frozen peas; Fresh parsley, chopped (optional, for garnish)

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This hearty beef and vegetable stew is the ultimate comfort food. With tender chunks of beef, a rich, flavorful broth, and plenty of vegetables, it’s the kind of meal that warms me up from the inside out. It’s satisfying, filling, and perfect for cold nights or cozy weekends.

Why You’ll Love This Recipe

I love how this stew fills the house with amazing aromas while it simmers away. It’s one of those dishes that tastes even better the next day, making it great for meal prep. Plus, it’s a one-pot wonder — everything cooks together, creating deep, rich flavor with very little fuss. Hearty Beef and Vegetable Stew Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef stew meat (chuck roast, cut into cubes)
Olive oil
Onion, chopped
Garlic, minced
Carrots, sliced
Potatoes, diced
Celery, chopped
Tomato paste
Diced tomatoes (canned or fresh)
Beef broth
Bay leaf
Dried thyme
Salt and pepper
Frozen peas (added at the end)
Fresh parsley (optional, for garnish)

Directions

I heat olive oil in a large pot over medium-high heat and brown the beef in batches to lock in the flavor.
I set the beef aside and sauté the onion, garlic, celery, and carrots in the same pot.
I stir in tomato paste and let it cook for a minute to deepen the flavor.
I return the beef to the pot and add diced tomatoes, potatoes, beef broth, bay leaf, and thyme.
I bring everything to a boil, then reduce the heat and simmer covered for about 1.5 to 2 hours, until the beef is tender.
I stir in the peas near the end and cook for 5–10 more minutes.
I remove the bay leaf, season with salt and pepper, and garnish with parsley before serving.

Servings and timing

This recipe serves about 6 people. It takes roughly 20 minutes to prep and 1.5 to 2 hours to cook, depending on how tender I want the beef.

Variations

I sometimes add green beans, parsnips, or sweet potatoes for variety.
For a thicker stew, I mash a few of the cooked potatoes or stir in a slurry of cornstarch and water.
I’ve also made this in a slow cooker or pressure cooker for convenience.
If I want a deeper flavor, I deglaze the pot with a splash of red wine before adding broth.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stove or in the microwave. This stew also freezes well — I portion it into containers and freeze for up to 3 months. I thaw in the fridge overnight before reheating. Hearty Beef and Vegetable Stew Recipe

FAQs

What cut of beef is best for stew?

I always use chuck roast or stew meat. It’s tough at first but becomes incredibly tender when slow-cooked.

Can I make this in a slow cooker?

Yes, I brown the beef first, then add everything to the slow cooker and cook on low for 7–8 hours or high for 4–5 hours.

How do I thicken the stew?

I mash some of the potatoes or mix a tablespoon of cornstarch with a bit of water and stir it in during the last 10 minutes.

Can I freeze this stew?

Absolutely. I cool it completely, portion it, and freeze for easy meals later. It reheats well without losing flavor.

What can I serve with this stew?

I love serving it with crusty bread, cornbread, or over mashed potatoes for an extra-hearty meal.

Conclusion

This hearty beef and vegetable stew is the kind of dish I turn to again and again. It’s rich, flavorful, and makes me feel like I’ve just had a homemade hug in a bowl. Whether for Sunday dinner or easy weekday meals, it’s always a win.