Name: Hearty 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 craving something comforting, nourishing, and downright satisfying, you’ve gotta try this Hearty Beef and Vegetable Stew Recipe. It’s one of those recipes that warms you from the inside out, perfect for cozy evenings or when you want a meal that feels like a big hug in a bowl. I absolutely love how tender the beef turns out and how all those veggies soak up the rich, flavorful broth. Trust me, once you make this, it’ll become a go-to in your kitchen too.

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Why You’ll Love This Recipe

Rich, Deep Flavor: The tomato paste and herbs build layers of savory goodness you’ll savor in every bite.
Perfectly Tender Meat: Slow simmering makes the beef melt-in-your-mouth soft without losing any juiciness.
Nutrient-Packed Veggies: Potatoes, carrots, mushrooms, and peas keep it colorful and hearty while adding great texture.
Crowd-Pleaser: I’ve never met anyone who didn’t ask for seconds—your family will thank you!

The image shows various ingredients arranged neatly on a white marbled surface. There are nine clear glass bowls containing different items: bright orange carrot sticks, thin white onion slices, fresh white and brown mushroom slices, vibrant green peas, and light yellow potato chunks soaked in water. One bowl holds raw, cubed red meat. Smaller glass containers hold dried herbs and spices with colors like deep red chili flakes, dried green herbs, and green bay leaves. A small glass cup contains a golden yellow liquid, possibly oil, and a small jar holds a rich red paste or sauce. Finally, a dark brown seasoning container is also visible. Everything is set in a clean, well-lit space for easy viewing, photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this stew works together to create a comforting, well-rounded meal. Make sure to pick fresh vegetables and good quality stew meat—the flavor you get from fresh, quality ingredients really shines here.

Vegetable Oil: I like using a neutral vegetable oil so it doesn’t compete with the beef’s rich flavor.
Beef Stew Meat: Look for well-marbled beef cubes—they become so tender after slow cooking.
Onion: Thinly sliced for that subtle sweet flavor that softens nicely when cooked.
Tomato Paste: It’s a powerhouse for boosting the stew’s depth without acidity overpowering it.
Beef Broth (low sodium, low fat): Keeps the stew flavorful without being too salty or greasy.
Potatoes: Cubed to absorb all the stew flavors but not fall apart—Yukon Golds are my favorite.
Carrots: They add a gentle sweetness and great texture after simmering.
Dried Thyme: A classic herb that pairs beautifully with beef.
Crushed Red Pepper Flakes: Just a touch for subtle heat; you can leave them out if you want it milder.
Fresh Rosemary: A sprig infuses the broth with amazing aroma and flavor.
Bay Leaf: Adds a background herbal note that rounds out the flavors.
Button Mushrooms: Quartered to soak up goodness and add earthy taste.
Frozen Green Peas: Thawed just before adding—they brighten the stew with a pop of color and mild sweetness.

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 making this stew my own depending on the season or what’s in my fridge. Don’t be shy to tweak it to your liking—cooking should be fun and flexible!

Vegetarian Variation: I once made it with lentils and extra mushrooms, swapping beef broth for vegetable broth, and it was surprisingly hearty.
Make it Spicier: Add more crushed red pepper flakes or a dash of smoked paprika for a flavorful kick I sometimes crave on chilly nights.
Seasonal Veggies: Try swapping carrots and peas for turnips, parsnips, or even butternut squash depending on what’s fresh.
Slow Cooker Method: You can brown the beef, then toss everything in a slow cooker for 6-8 hours on low—great for busy days.

How to Make Hearty Beef and Vegetable Stew Recipe

Step 1: Brown the Beef for Maximum Flavor

Start by heating your vegetable oil in a large pot over medium-high heat. When it’s shimmering, add the cubed beef. This step is crucial because browning the meat seals in those delicious juices and adds a deep, caramelized flavor base for your stew. Cook until all sides are nicely browned, about 10 minutes. Don’t rush it or crowd the pot—give each piece room to get that golden crust. Then, remove the beef and set it aside.

Step 2: Build the Flavor with Onions and Tomato Paste

In that same pot, toss in your thinly sliced onions and stir them around with the tomato paste. This combo might seem simple, but it’s magic—the onions get tender and sweet while the tomato paste adds a rich umami boost. Cook and stir for about 5 minutes, scraping up any browned bits at the bottom—they’re packed with flavor!

Step 3: Simmer the Beef in Broth Until Tender

Now, return the browned beef to the pot and pour in your beef broth. Give everything a good stir to combine. Lower the heat to a gentle simmer, cover, and let it cook slowly for 1 to 1 1/2 hours. This slow simmer is where the magic happens—you’ll see the beef slowly becoming tender and the broth developing those deep, hearty notes. Keep an eye on it, and if it looks too thick, add a bit of water to keep the moisture perfect.

Step 4: Add Root Veggies and Herbs, Then Keep Simmering

Once the beef is tender, add in the cubed potatoes, chopped carrots, dried thyme, crushed red pepper flakes, fresh rosemary sprig, and bay leaf. Cover again and let everything simmer slowly for another 45 minutes. This stage beautifully softens the veggies while soaking up all the rich flavors from the broth and herbs. If it thickens too much, don’t hesitate to add a splash of water.

Step 5: Finish with Mushrooms and Peas

Finally, add the quartered mushrooms and thawed green peas. Stir and cook for about 10 to 15 minutes until everything is heated through and the peas remain bright green, adding a lovely touch of freshness. Before serving, remove the rosemary sprig and bay leaf—they’ve done their job seasoning your stew to perfection.

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Pro Tips for Making Hearty Beef and Vegetable Stew Recipe

Don’t Skip Browning: It might take a little patience, but browning the beef first is the key to depth and richness in the stew.
Go Low and Slow: Cooking the stew over low heat keeps the meat tender and prevents the broth from reducing too fast and drying out.
Add Veggies at Right Time: Adding mushrooms and peas near the end keeps their texture wonderful instead of mushy.
Keep it Covered: Covering the pot during simmering traps moisture so the stew doesn’t become too thick or dry.

How to Serve Hearty Beef and Vegetable Stew Recipe

The image shows a bowl filled with a colorful stew made of several layers of chunky ingredients. The bottom layer has bright yellow potatoes, orange carrots, and light brown mushrooms cut into pieces. Scattered throughout are small, round green peas adding a pop of color. The stew is coated in a light brown sauce that gives a soft, wet texture to the vegetable layers. The pieces of meat are dark brown, mixed evenly with the veggies, making the dish look hearty and warm. The bowl is white and sits on a white marbled surface with an orange cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually like to sprinkle some freshly chopped parsley or a little thyme on top just before serving—it adds a fresh, vibrant note that brightens every spoonful. Sometimes a dash of cracked black pepper or a swirl of sour cream really jazzes it up if you’re feeling indulgent!

Side Dishes

This stew is so rich and filling on its own, but I often serve it with crusty bread or buttery dinner rolls. Mashed potatoes or a simple green salad also make a nice pairing when you want something light on the side.

Creative Ways to Present

For a special dinner, I’ve served this stew in individual ramekins topped with a puff pastry lid—looks impressive and keeps things cozy and warm. Another fun idea is ladling it over creamy polenta or buttered egg noodles for a comforting twist.

Make Ahead and Storage

Storing Leftovers

Let the stew cool completely before transferring it to airtight containers. I store leftovers in the fridge for up to 3-4 days. You’ll find that the flavors actually deepen overnight, making the next day’s meal even better.

Freezing

This stew freezes beautifully! I portion it out into freezer-safe containers or bags (leave some room for expansion), label them, and freeze for up to 3 months. It’s such a lifesaver to have homemade stew ready for busy nights.

Reheating

To reheat, I gently warm the stew on the stove over low heat, stirring occasionally. Adding a splash of broth or water helps loosen it if it’s thickened too much. Microwaving works too, but slow reheating on the stovetop gives the best texture.

FAQs

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

Absolutely! While beef stew meat is ideal because it’s already trimmed and cubed, you can also use chuck roast or brisket. Just cut it into cubes yourself and make sure to trim excess fat. These cuts become tender with slow cooking, perfect for this recipe.
How do I prevent the beef from becoming tough?

Low and slow is key. Simmer the stew gently over low heat and avoid rushing the cooking time. This method breaks down connective tissue, resulting in melt-in-your-mouth beef. Also, don’t forget to brown the meat first to lock in moisture.
Can I make this stew in a slow cooker?

Yes! Brown the beef and cook the onions with tomato paste on the stove, then transfer everything to your slow cooker. Cook on low for 6-8 hours or until the beef is tender, adding mushrooms and peas in the last 30 minutes. It’s a great hands-off option.
What can I serve with this stew to make it a complete meal?

Crusty bread, buttery rolls, mashed potatoes, or even a side salad work wonderfully. These sides complement the rich, hearty stew without overpowering it, making your meal balanced and satisfying.
How do I thicken the stew if it’s too thin?

If your stew isn’t as thick as you’d like, remove the lid and simmer uncovered for a little while to reduce the liquid. Alternatively, you can mix a teaspoon of cornstarch with cold water and stir it in towards the end—just cook for a few minutes until it thickens.

Final Thoughts

This Hearty Beef and Vegetable Stew Recipe has truly become a staple in my kitchen because of how reliably comforting and flavorful it is. It’s perfect for cooking ahead, feeding a crowd, or just treating yourself on a chilly night. I hope you’ll enjoy making and sharing it as much as I do—nothing beats the feeling of gathering around the table with something this cozy and delicious. Give it a try, and I promise it’ll be a new favorite in your recipe box!