Here’s a hearty Beef Stew with Vegetables and Potatoes 🥩🥔🥕—rich, comforting, and perfect for a filling meal.
Ingredients (Serves 4–6)
- 500–700 g beef stew meat, cut into cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 potatoes, peeled and cubed
- 2 carrots, sliced
- 1 cup green beans or peas
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp paprika
- ½ tsp black pepper
- 1 tsp salt (or to taste)
- 2 tbsp flour or cornstarch (for thickening)
- 2 tbsp chopped parsley (optional)
Instructions
1. Brown the Beef
- Heat olive oil in a large pot over medium-high heat.
- Add beef cubes and cook until browned on all sides.
- Remove and set aside.
2. Cook the Aromatics
- In the same pot, cook onion for 3–4 minutes until soft.
- Add garlic and cook for 30 seconds.
3. Build the Stew
- Stir in tomato paste, thyme, paprika, salt, and pepper.
- Add the browned beef back to the pot.
- Pour in beef broth and bring to a simmer.
4. Simmer
- Cover and cook on low heat for 45 minutes until beef begins to tenderize.
5. Add Vegetables
- Add potatoes and carrots.
- Cook another 20 minutes.
6. Finish
- Add green beans or peas.
- Mix flour or cornstarch with a little water and stir into the stew to thicken.
- Simmer 5–10 minutes.
7. Serve
- Sprinkle with parsley and serve hot with bread or rice.
✅ Tips
- Slow cooking makes the beef extra tender.
- Add mushrooms or celery for more flavor.
- The stew tastes even better the next day.
If you want, I can also show you:
🥘 Slow cooker beef stew (very easy)
🥘 Thick restaurant-style beef stew
🥘 30-minute quick beef stew.
