Here’s a classic, hearty Vegetable Beef Stew—perfect for cozy dinners and packed with flavor.
🥩 Ingredients (Serves 4–6)
- 1 kg beef stew meat (chuck or round), cut into cubes
- 2 tbsp oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 2 stalks celery, sliced
- 1 cup peas (fresh or frozen)
- 4 cups beef broth
- 1 cup diced tomatoes (canned or fresh)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt & black pepper, to taste
- 2 tbsp flour (optional, for thickening)
👩🍳 Instructions
🔥 1. Brown the beef
- Heat oil in a large pot over medium-high heat
- Brown beef cubes on all sides, then remove and set aside
🧅 2. Sauté aromatics
- Add onion and garlic to the pot
- Cook until soft and fragrant
🍲 3. Combine ingredients
- Return beef to the pot
- Add carrots, potatoes, celery, tomato paste, diced tomatoes, thyme, rosemary, and bay leaves
- Pour in beef broth
⏳ 4. Simmer
- Bring to a boil, then reduce heat to low
- Cover and simmer for 1.5–2 hours until beef is tender
🔹 5. Add peas and thicken (optional)
- Stir in peas in the last 10 minutes of cooking
- For thicker stew: mix 2 tbsp flour with a bit of water and stir in
🍽️ 6. Serve
- Ladle hot stew into bowls
- Optional: garnish with fresh parsley or a sprinkle of black pepper
- Serve with bread or over rice
💡 Tips
- Use a heavy pot or Dutch oven for best flavor
- Brown the beef well—this adds depth to the stew
- Let it sit a few minutes after cooking; flavors deepen over time
If you want, I can give a slow-cooker version that lets you “set it and forget it” for the perfect tender beef stew.
