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Hearty Beef and Vegetable Stew

This hearty beef and vegetable stew is a cozy and satisfying dish, perfect for a chilly day. Full of tender beef, vibrant vegetables, and rich flavors, it’s like a warm hug in a bowl.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck, cut into 1-inch cubes Substitute with stew meat or pork shoulder if needed.
  • 4 tablespoons olive oil Divided for searing beef and sautéing vegetables.
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 medium carrots, sliced Vegetable swaps like peas, corn, or parsnips can be used.
  • 4 medium potatoes, diced
  • 2 cups green beans, trimmed and cut
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 4 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon fresh thyme (or 1 teaspoon dried)
  • 2 pieces bay leaves
  • to taste Salt and pepper

Method
 

Preparation
  1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes in batches, searing them until browned, about 5-7 minutes. Remove beef and set aside.
  2. In the same pot, add remaining olive oil, diced onion, and minced garlic. Sauté for 3-4 minutes until soft and fragrant.
  3. Add carrots, potatoes, and green beans to onion and garlic mixture. Stir and cook for a couple of minutes. Return seared beef to the pot.
  4. Add diced tomatoes (with juice), beef broth, Worcestershire sauce, thyme, and bay leaves.
Cooking
  1. Increase heat to bring to a simmer. Once bubbling, reduce heat to low and cover. Let simmer for about 1.5 to 2 hours, stirring occasionally.
Finishing
  1. Taste the stew after it has thickened. Add salt and pepper as needed. Remove bay leaves and serve hot in bowls.

Notes

This stew keeps well in the fridge for 3-4 days and tastes even better the next day. Portion and freeze for up to three months.