Beef Vegetable Stew Recipe

Cozy up with a warm, comforting bowl of our Beef Vegetable Stew Recipe. This classic recipe is packed with tender chunks of beef, an array of colorful vegetables, and a rich, flavorful broth that’s sure to become a family favorite. Perfect for a chilly evening or a potluck dinner, this stew is easy to make and freezes beautifully for future meals. The combination of beef, carrots, potatoes, and green beans creates a perfect balance of textures and flavors that will leave you wanting more. If you liked the hearty flavors of this Beef Vegetable Stew Recipe, be sure to check out our comforting and classic Chicken Noodle Soup Recipe next.

Ingredients:

– 2 pounds beef stew meat (such as chuck or round)
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 large potatoes, peeled and chopped
– 1 cup green beans, trimmed
– 1 cup beef broth
– 1 cup red wine (optional)
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 bay leaf
– Salt and pepper, to taste
– 2 tablespoons all-purpose flour

Equipments:

– Large pot or Dutch oven with a lid
– Cutting board
– Knife
– Measuring cups and spoons
– Wooden spoon
– Whisk

Step-by-Step Instructions to make Beef Vegetable Stew

Step 1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and cook until it’s translucent and starting to brown, about 5 minutes.

Step 2. Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to prevent burning.

Step 3. Add the chopped beef to the pot and cook until it’s browned on all sides, about 5-7 minutes. Remove the browned beef from the pot and set it aside.

Step 4. Add the chopped carrots and potatoes to the pot and cook for 5 minutes, or until they begin to soften.

Step 5. Add the green beans, beef broth, red wine (if using), thyme, rosemary, and bay leaf to the pot. Stir to combine and bring the mixture to a boil.

Step 6. Return the browned beef to the pot and reduce the heat to low. Cover the pot with a lid and simmer for 1 1/2 to 2 hours, or until the beef is tender and the vegetables are cooked through.

Step 7. Remove the bay leaf from the pot and stir in the flour to thicken the stew.

Step 8. Season the stew with salt and pepper to taste.

Step 9. Serve hot, garnished with fresh herbs if desired.

Nutrition Table about Beef Vegetable Stew

Tips to make perfect Beef Vegetable Stew

1. Choose the right cut of beef: Look for beef stew meat that’s labeled as “chuck” or “round.” This will ensure that the beef stays tender and flavorful throughout the cooking process.

2. Brown the beef: Taking the time to brown the beef on all sides will result in a richer, more flavorful stew.

3. Use fresh herbs: Fresh herbs will make a big difference in the flavor of your stew. Consider using fresh thyme, rosemary, and parsley for added depth of flavor.

4. Thicken the stew: If the stew is too thin, add a little bit of flour to thicken it. If it’s too thick, add a bit more broth.

5. Freeze for later: Beef Vegetable Stew freezes beautifully, making it a great meal prep option for busy weeknights.

FAQs:

Q: What type of beef is best for stew?
A: Look for beef stew meat that’s labeled as “chuck” or “round.” This will ensure that the beef stays tender and flavorful throughout the cooking process.

Q: Can I use frozen vegetables instead of fresh?
A: Yes, you can use frozen vegetables in place of fresh. Just thaw them first and pat dry with paper towels to remove excess moisture.

Q: How do I store leftover stew?
A: Store leftover stew in an airtight container in the refrigerator for up to 3 days. Freeze for longer storage.