Beef Stew Tender Vegetables (Printable)

Tender beef and root vegetables simmered in savory broth for a comforting, hearty meal.

# Ingredient List:

→ Meats

01 - 2 lb beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 3 medium carrots, peeled and sliced
03 - 3 medium potatoes, peeled and cut into 1-inch chunks
04 - 2 celery stalks, sliced
05 - 1 large yellow onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas

→ Liquids

08 - 4 cups beef broth
09 - 1 cup dry red wine (optional; substitute with additional broth if desired)

→ Thickeners

10 - 3 tablespoons all-purpose flour or gluten-free flour

→ Oils & Fats

11 - 2 tablespoons olive oil

→ Herbs & Seasonings

12 - 2 tablespoons tomato paste
13 - 1 teaspoon dried thyme
14 - 2 bay leaves
15 - 1 teaspoon salt
16 - ½ teaspoon black pepper
17 - 2 tablespoons fresh parsley, chopped (for garnish)

# How to Make:

01 - Pat beef cubes dry with paper towels and season evenly with salt and pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Brown beef in batches for 4–5 minutes, then remove and set aside.
03 - Add onions, carrots, and celery to the pot and sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 minute.
04 - Sprinkle flour over the vegetables and stir thoroughly to coat.
05 - Stir in tomato paste, then pour in red wine if using, scraping up browned bits from the bottom of the pot.
06 - Return beef to the pot. Add potatoes, bay leaves, thyme, and beef broth. Bring the mixture to a boil.
07 - Reduce heat to low, cover, and simmer gently for 1½ to 2 hours until beef is tender.
08 - Remove bay leaves. Stir in frozen peas and simmer uncovered for an additional 5 to 10 minutes.
09 - Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

# Expert Tips:

01 -
  • The beef becomes so tender it practically melts on your tongue, and the broth is rich enough to make you want to soak bread in every last drop.
  • It's a one-pot meal that actually gets better if you make it a day ahead, which means less stress on the night you need comfort.
  • The vegetables soften into the broth rather than staying separate, creating layers of flavor that feel more sophisticated than the simple ingredient list suggests.
02 -
  • Don't skip browning the beef—the Maillard reaction that creates those brown bits is where most of the flavor comes from, and rushing this step will make the stew taste flat.
  • Simmering at a gentle bubble is better than a rolling boil, which can make the meat tough and stringy instead of fork-tender.
  • This stew tastes even better the next day after the flavors have melded together, so don't hesitate to make it ahead.
03 -
  • Brown the beef in small batches and don't move it around in the pot while it sears—let it sit still for a minute so it develops that golden crust.
  • If your stew tastes flat at the end, it's usually because it needs more salt or a splash of something acidic like red wine vinegar—taste and adjust before serving.

Return