Beef Vegetable Stew
This beef vegetable stew is a hearty, from-scratch meal made with tender chunks of beef, root vegetables, and a rich, savory broth.
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.
Video
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.
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