Classic Beef and Vegetable Stew

Classic Beef and Vegetable Stew: The Ultimate Comfort Food for Any Season

Few dishes are as satisfying, hearty, and timeless as a Classic Beef and Vegetable Stew. With tender chunks of beef, wholesome vegetables, and a rich, savory broth, this stew is the kind of meal that brings people together. Whether it’s a chilly winter night or a cozy weekend gathering, beef stew delivers warm, feel-good flavor in every bite.

This is a recipe passed down through generations, evolving in each kitchen but always rooted in simplicity and nourishment. Best of all, it’s easy to make, feeds a crowd, and tastes even better the next day. Let’s dive into this beloved dish and show you how to make it from scratch.

🥩 Why You’ll Love This Classic Beef Stew

• Hearty and Satisfying: Packed with protein and fiber-rich vegetables, it’s a complete one-pot meal.
• Rich, Deep Flavor: The slow cooking process allows the beef to tenderize and the flavors to blend beautifully.
• Great for Make-Ahead: Tastes even better the next day, making it ideal for meal prep or leftovers.
• Customizable: Use your favorite vegetables, herbs, or even red wine for added depth.

🛒 Ingredients

Here’s what you’ll need for a generous pot of beef stew:

• 2 lbs beef stew meat, cut into bite-sized chunks
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 carrots, peeled and sliced
• 3 celery stalks, chopped
• 3–4 potatoes, peeled and cubed
• 1 cup peas (optional, added at the end)
• 2 tablespoons tomato paste
• 1/4 cup flour (for coating beef)
• 4 cups beef broth
• 1 cup water or dry red wine (optional, for extra richness)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• Salt and black pepper, to taste
• Fresh parsley, for garnish

👨‍🍳 Instructions

Step 1: Brown the Beef

1. Toss the beef pieces with flour, salt, and pepper until coated.
2. In a large pot or Dutch oven, heat olive oil over medium-high heat.
3. Sear the beef in batches, turning to brown all sides. Remove and set aside.

Step 2: Sauté Aromatics

1. In the same pot, add a bit more oil if needed.
2. Sauté the onion, carrots, and celery for 5–6 minutes until softened.
3. Add the garlic and tomato paste, and cook for another 1–2 minutes.

Step 3: Build the Stew

1. Return the beef to the pot. Pour in the beef broth and wine (or water).
2. Add the potatoes, bay leaves, thyme, and rosemary.
3. Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours, covered, until the beef is tender and the broth is flavorful.
4. Next→