This beef vegetable stew is a hearty, from-scratch meal made with tender chunks of beef, root vegetables, and a rich, savory broth. Slow-simmered on the stovetop, it delivers deep flavor without complicated steps or specialty ingredients.
A Quick Look at the Recipe
✅ Recipe Name: Beef Vegetable Stew
🕒 Ready In: ~90 minutes
👪 Serves: 6 servings
🍽 Calories: ~420 per serving (estimated)
🥣 Main Ingredients: Stew beef, carrots, potatoes, onion, beef broth, red wine
📖 Dietary Info: Dairy-free; gluten-free
👌 Difficulty: Easy - classic stovetop simmer with simple prep
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Unlike lighter beef soups, this recipe cooks long enough for the beef to become fork-tender while the potatoes and carrots soften and thicken the stew naturally. Finished with a simple cornstarch slurry instead of flour, it's a reliable, comforting dinner that works just as well for weeknights as it does for make-ahead meals.
If you enjoy cozy, one-pot meals like this, you may also like our Chicken Mushroom Wild Rice Soup, Dutch Oven Pot Roast, or Pork Chili with Butternut and Kale for more easy, family-friendly dinners.
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Why You'll Love this Beef Vegetable Stew:
Classic and comforting: Tender beef, hearty vegetables, and a rich broth come together in a timeless, satisfying stew.
One-pot meal: Everything cooks in a single pot, making prep and cleanup simple.
Great for leftovers: The flavors deepen as it sits, making this stew even better the next day.
Naturally filling: Packed with protein, potatoes, and vegetables for a balanced, stick-to-your-ribs dinner.
Reliable results: Straightforward steps and pantry ingredients make this an easy, dependable recipe to return to.
Key Ingredients:
- stew beef. Choose well-marbled chunks like chuck roast, which become melt-in-your-mouth tender when slow-cooked.
- red wine. Adds depth and richness, use a dry red like Cabernet or Merlot. You can substitute with extra broth if preferred.
- beef broth. Forms the base of the stew. Use low-sodium if you want more control over seasoning.
- frozen peas. Stirred in at the end for a pop of color and sweetness.
- cornstarch. Thickens the stew without flour, making it naturally gluten-free.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Skip the wine: Replace the red wine with additional beef broth if you prefer not to cook with alcohol.
- Use different vegetables: Swap carrots or potatoes for parsnips, turnips, sweet potatoes, or celery based on what you have on hand.
- Make it thicker: Add an extra tablespoon of cornstarch slurry at the end if you prefer a thicker, gravy-like stew.
- Add herbs: Fresh rosemary or thyme can be added during simmering for a deeper, more aromatic flavor.
- Slow cooker option: Brown the beef and sauté the onion and garlic first, then transfer everything except the peas and cornstarch to a slow cooker and cook on low for 7-8 hours. Add peas and thicken at the end.
How to Make Beef Vegetable Stew:
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the stew beef and sear on all sides until well browned, about 5-7 minutes.
- Step 2: Pour in the red wine and beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the mixture to a boil.
- Step 3: Once boiling, add the diced onion, minced garlic, bay leaves, thyme, carrots, and potatoes. Stir to combine, then reduce the heat to low. Cover and simmer for 40 minutes, or until the beef is tender and the vegetables are cooked through.
- Step 4: In a small bowl, whisk the cornstarch with an equal amount of cold water until smooth. Slowly stir the slurry into the stew and simmer for a few minutes, until thickened to your desired consistency. Stir in the peas and continue cooking for 10-15 minutes.
Recipe Notes & Tips:
- Brown the beef well: Searing the meat first builds rich flavor, don't skip this step.
- Deglaze with wine: Scraping up the browned bits after adding wine adds depth to the broth.
- Cut vegetables evenly: Aim for uniform sizes so everything cooks at the same rate.
- Simmer low and slow: Give the stew time to develop flavor and tenderize the beef, don't rush it.
- Add peas at the end: They cook quickly and stay vibrant if added in the last few minutes.
- Thicken to your preference: Add more or less cornstarch slurry depending on how thick you like your stew.
- Tastes even better the next day: Letting it sit overnight enhances the flavor, great for meal prep or leftovers.
- Serving Suggestions: We love serving this stew over Einkorn Biscuits or Gluten-Free Sourdough Bread.
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How to Store:
Refrigerator: Store in an airtight container for up to 4 days. Reheat on the stovetop over low heat, stirring occasionally until warmed through.
Freezer: Cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat gently: Stir while reheating to keep the texture smooth and prevent sticking or burning at the bottom.
Beef Vegetable Stew FAQs:
The best cut of meat for beef vegetable stew is beef chuck or stew beef cut from the shoulder. These cuts become tender and flavorful when simmered slowly.
Beef vegetable stew typically needs to simmer for 60-90 minutes. This allows the beef to become fork-tender and the vegetables to cook through while the flavors develop.
Beef vegetable stew can turn out tough if the beef hasn't cooked long enough or if the heat is too high. Stew meat needs slow, gentle simmering to break down connective tissue.
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Beef Vegetable Stew
Ingredients
- 2 pounds stew beef, cubed
- 2 tablespoons olive oil
- 1 cup red wine
- 4 cups beef broth
- 1 large onion, diced
- 4 large carrots, peeled and sliced
- 4 large russet potatoes, peeled and cubed
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 cup frozen peas
- ⅓ cup cornstarch
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the stew beef and sear on all sides until well browned, about 5-7 minutes.
- Pour in the red wine and beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the mixture to a boil.
- Once boiling, add the diced onion, minced garlic, bay leaves, thyme, carrots, and potatoes. Stir to combine, then reduce the heat to low.
- Cover and simmer for 40 minutes, or until the beef is tender and the vegetables are cooked through.
- In a small bowl, whisk the cornstarch with an equal amount of cold water until smooth.
- Slowly stir the slurry into the stew and simmer for a few minutes, until thickened to your desired consistency.
- Stir in the peas and continue cooking for 10-15 minutes.
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Nutrition
Notes
- Brown the beef well: Searing the meat first builds rich flavor, don't skip this step.
- Deglaze with wine: Scraping up the browned bits after adding wine adds depth to the broth.
- Cut vegetables evenly: Aim for uniform sizes so everything cooks at the same rate.
- Simmer low and slow: Give the stew time to develop flavor and tenderize the beef, don't rush it.
- Add peas at the end: They cook quickly and stay vibrant if added in the last few minutes.
- Thicken to your preference: Add more or less cornstarch slurry depending on how thick you like your stew.
- Tastes even better the next day: Letting it sit overnight enhances the flavor, great for meal prep or leftovers.
- Serving Suggestions: We love serving this stew over Einkorn Biscuits or Gluten-Free Sourdough Bread.
Nicole says
The perfect meal for after shoveling snow. It's delicious.