Beef and Vegetable Stew
A warm and hearty Beef and Vegetable Stew that brings families together with its comforting flavors and simplicity.
Ingredients
Main ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes Ideal for slow cooking, becoming tender and flavorful.
- 4 cups beef broth Rich base; homemade stock is recommended for extra depth.
- 2 cups carrots, chopped Adds a comforting sweetness.
- 1 cup potatoes, diced Yukon Gold or red potatoes for a creamy texture.
- 1 cup celery, chopped Adds crunch and aroma.
- 1 unit onion, chopped The base of flavor.
- 3 cloves garlic, minced Adds aromatic kick.
- 1 cup green beans, trimmed and cut into pieces Adds color and freshness.
- 2 tbsp olive oil For sautéing.
- 1 tsp dried thyme Complementary aromatic herb.
- 1 unit bay leaf Provides earthy depth.
- to taste salt and pepper For seasoning.
Instructions
Preparation
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Once hot, add the beef cubes, seasoning them with salt and pepper. Sear the meat until browned on all sides.
- Stir in the chopped onion and minced garlic, cooking until the onion turns translucent, about 3–4 minutes.
- Pour in the beef broth, add the bay leaf and thyme, bringing to a simmer.
- Add the carrots, potatoes, and celery, stirring to combine.
- Cover the pot, reduce heat to low, and let the stew simmer gently for about 1 hour.
- After an hour, add the green beans and continue to simmer uncovered for an additional 30 minutes.
- Before serving, taste and adjust seasoning with salt and pepper as desired.
Notes
For an extra layer of flavor, add a splash of red wine. Toss in fresh herbs like parsley or basil before serving. Can substitute beef with lean turkey or add lentils for a vegetarian option.