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Hearty Beef and Vegetable Stew is the ultimate comfort food for chilly nights, bringing together tender chunks of beef, vibrant vegetables, and a rich, savory broth. This one-pot meal is not only satisfying but also easy to prepare, making it perfect for busy weeknights or lazy weekends. With each spoonful, you’ll feel the warmth and heartiness that only a good stew can provide.
Why You’ll Love This Recipe
This stew is a symphony of flavors and textures, sure to warm your soul and fill your belly. It’s a dish that ticks all the boxes for a cozy dinner: hearty, nutritious, and utterly delicious.
- Comforting: Perfect for chilly evenings.
- Nutrient-rich: Packed with protein and vegetables.
- Simple preparation: A one-pot wonder for easy cleanup.
- Versatile: Customize with your favorite veggies.
- Meal prep-friendly: Make ahead for the week!
Ingredients
- 2 lbs beef stew meat, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 1 cup frozen peas
- 4 cups beef broth
- 2 bay leaves
- 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
- Salt and pepper to taste
How to Make Hearty Beef and Vegetable Stew
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat, seasoning it with salt and pepper. Brown the meat on all sides, about 5-7 minutes.
- Once browned, remove the beef from the pot and set it aside. In the same pot, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent.
- Add the sliced carrots and diced potatoes to the pot, stirring to combine. Cook for an additional 5 minutes.
- Return the browned beef to the pot. Pour in the beef broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the beef is tender.
- During the last 10 minutes of cooking, stir in the frozen peas and chopped basil. Taste and adjust seasoning with salt and pepper as needed.
- Remove the bay leaves before serving. Ladle the stew into bowls and enjoy!
Tips for the Best Results
- For extra flavor, consider adding a splash of red wine to deglaze the pot after browning the beef.
- Let the stew simmer low and slow for the most tender beef.
- Feel free to add other vegetables like green beans or corn for variety.
Easy Variations
- Swap the beef for chicken for a lighter, poultry version.
- Add beans for a heartier texture and additional protein.
- Spice it up with a pinch of red pepper flakes if you enjoy a little heat.
What to Serve With It
- Crusty bread for dipping and soaking up the rich broth.
- A side salad for a fresh contrast to the rich stew.
- Mashed potatoes or rice for a filling side.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop over medium heat until heated through. This stew also freezes well, so feel free to make a double batch and enjoy it later!
Recipe Card
Hearty Beef and Vegetable Stew
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 6 servings
Ingredients:
2 lbs beef stew meat, cut into 1-inch cubes
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 medium carrots, sliced
3 medium potatoes, diced
1 cup frozen peas
4 cups beef broth
2 bay leaves
1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat, seasoning it with salt and pepper. Brown the meat on all sides, about 5-7 minutes.
2. Once browned, remove the beef from the pot and set it aside. In the same pot, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent.
3. Add the sliced carrots and diced potatoes to the pot, stirring to combine. Cook for an additional 5 minutes.
4. Return the browned beef to the pot. Pour in the beef broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the beef is tender.
5. During the last 10 minutes of cooking, stir in the frozen peas and chopped basil. Taste and adjust seasoning with salt and pepper as needed.
6. Remove the bay leaves before serving. Ladle the stew into bowls and enjoy!
Notes:
For extra flavor, consider adding a splash of red wine to deglaze the pot after browning the beef. Let the stew simmer low and slow for the most tender beef.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 6 servings
Ingredients:
2 lbs beef stew meat, cut into 1-inch cubes
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 medium carrots, sliced
3 medium potatoes, diced
1 cup frozen peas
4 cups beef broth
2 bay leaves
1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat, seasoning it with salt and pepper. Brown the meat on all sides, about 5-7 minutes.
2. Once browned, remove the beef from the pot and set it aside. In the same pot, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent.
3. Add the sliced carrots and diced potatoes to the pot, stirring to combine. Cook for an additional 5 minutes.
4. Return the browned beef to the pot. Pour in the beef broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the beef is tender.
5. During the last 10 minutes of cooking, stir in the frozen peas and chopped basil. Taste and adjust seasoning with salt and pepper as needed.
6. Remove the bay leaves before serving. Ladle the stew into bowls and enjoy!
Notes:
For extra flavor, consider adding a splash of red wine to deglaze the pot after browning the beef. Let the stew simmer low and slow for the most tender beef.
