Beef Stew with Vegetables
This beef stew with vegetables has fork-tender beef and a rich tomato sauce with a little warmth from the spices. Fresh garlic and parsley added at the end give every spoonful a bright, savory finish.
For more cozy dinners like this, explore my beef recipes, from stews to family favorites.
The potatoes soak up the tomato sauce, while the carrots and bell pepper add a gentle sweetness. Paprika, cumin, and coriander bring a warm, earthy flavor that makes the sauce especially good spooned over creamy mashed potatoes. That’s how I served mine, with an extra spoonful of sauce over the top.
For another cozy beef dinner, try my Classic Beef Stew, Creamy Beef Blanquette, or Beef Tips and Gravy. Each is a comforting option when you’re in the mood for something hearty and saucy.
Why This Recipe Works
The flavor starts with a golden-brown crust on the beef, followed by onions softened in the same pot. Their sweetness, along with the carrots and bell pepper, rounds out the tomatoes. There’s no wine in this beef stew; browned beef, broth, and a few earthy spices give the sauce its depth.
My favorite part is the fresh garlic and parsley added at the end. The garlic that’s been simmering in the sauce becomes mellow, while this last little handful adds a more noticeable garlic flavor and a touch of freshness. After a short rest under the lid, it’s ready to spoon into bowls, with plenty of sauce to soak up with bread or mashed potatoes.
Quick Look at the Ingredients
A few simple vegetables, canned tomatoes, and a handful of spices give this stew its rich, savory flavor. Here’s a little more about what goes into it.
- Beef chuck roast. A good choice for slow simmering. Look for a piece with some marbling, and cut it into similar-sized chunks so they cook more evenly. It’s ready when a fork slips into the meat easily.
- Butter and oil. Used together to brown the beef and give the onions a flavorful base to cook in.
- Onions, carrots, and bell pepper. These soften into the sauce and bring a little sweetness to balance the tomatoes. Red bell pepper works especially well here.
- Potatoes. Yukon Gold or red potatoes are good options for holding their shape as they simmer. Keeping the pieces fairly chunky helps them stay intact when you stir.
- Crushed tomatoes and tomato paste. The crushed tomatoes make up the base of the sauce, while the paste adds a deeper tomato flavor.
- Unsalted beef broth. This lets you control the seasoning. If you’re using salted broth, start with less salt and taste the sauce before adding more.
- Paprika, cumin, coriander, rosemary, and turmeric. This blend gives the stew a warm, earthy flavor that goes well with the tomatoes and beef.
- A little sugar. Just a teaspoon rounds out the sharpness of the tomatoes without making the sauce sweet.
- Garlic and fresh parsley. Some of the garlic simmers with the beef, while the rest is finely chopped with parsley and sprinkled over the finished stew.
How to Make Beef Stew with Vegetables
This stovetop beef stew cooks in one pot, with a gentle simmer doing most of the work. Choose a large, heavy-bottomed pot or deep skillet with a lid and enough room to stir without breaking up the potatoes.
Brown the beef. Cut the chuck roast into 1- to 2-inch cubes, keeping the pieces similar in size, and pat them dry with paper towels. Heat the butter and oil over medium-high heat, then add the beef in a single layer. Let it develop a deep golden-brown crust before turning, working in batches if needed. Lower the heat a little if the butter starts getting too dark.
Soften the onions. With all the browned beef in the pot, reduce the heat to medium and add the chopped onions. Cook for about 5 minutes, stirring occasionally, until they soften and pick up the browned bits from the bottom.
Add the potatoes and seasonings. Add the 5 crushed garlic cloves and the cubed potatoes, followed by the salt, black pepper, cumin, coriander, rosemary, paprika, and turmeric. Cook for about 5 minutes, stirring gently to coat everything in the seasonings. Keep the heat moderate so the garlic and spices don’t scorch.
Stir in the carrots and bell pepper. Add the sliced carrots and bell pepper strips. Cook for another 4–5 minutes, stirring occasionally, until they begin to soften. They’ll finish cooking in the sauce.
Add the tomatoes and broth. Stir in the tomato paste and crushed tomatoes, then pour in the unsalted beef broth. Gently scrape up any remaining browned bits from the bottom of the pot and bring the sauce to a gentle simmer.
Simmer until tender. Cover and reduce the heat to low, keeping the sauce at a gentle bubble. Simmer for about 90 minutes, checking occasionally and stirring gently to prevent sticking. The beef is ready when it yields easily to a fork, and the potatoes should be tender all the way through. Larger pieces of chuck may need longer. If the sauce gets too thick before the meat is tender, a splash of broth or water will loosen it. If the vegetables are ready first, gently lift them out and return them once the beef is tender.
Finish with garlic and parsley. Stir in the sugar and turn off the heat. Finely chop the remaining 4 garlic cloves and mix them with the chopped parsley, then sprinkle the mixture over the stew. Cover and let it rest for 10 minutes before serving.
Serve and enjoy. Spoon the stew into bowls with plenty of the rich tomato sauce. I served mine over mashed potatoes, but it’s just as comforting on its own with a slice of bread to soak up the sauce.
Pro Tips
- A little marbling is welcome. Thin streaks of fat through the chuck work well for this stew. Large, firm pieces of fat can be trimmed away, but there’s no need to remove every little bit.
- A gentle simmer is enough. A few lazy bubbles are what you’re looking for. If the sauce is boiling rapidly under the lid, lower the heat a little. A fork is a better guide to tenderness than the clock.
- Go easy on the stirring. Once the potatoes soften, gently folding everything up from the bottom helps keep them intact while making sure the sauce isn’t sticking.
- Adjust the sauce at the end. If it looks a little thin once the beef is tender, let it simmer uncovered until it reaches a consistency you like, before adding the fresh garlic and parsley.
Variations and Substitutions
- Different bell peppers. Yellow or orange bell pepper works nicely in place of red. Green bell pepper is an option too, though it gives the sauce a less sweet, slightly more savory flavor.
- Diced tomatoes instead of crushed. The same weight of canned diced tomatoes, with their juices, will give you a chunkier sauce. For a smoother texture, they can be briefly blended before going into the pot.
- A different broth. Unsalted chicken or vegetable broth can stand in for beef broth, though the sauce will have a lighter flavor. With salted broth, start with less added salt and adjust near the end.
- A little heat. A pinch of red pepper flakes or cayenne added with the spices brings a gentle kick. A small amount is a good place to start, especially with the fresh garlic finish.
- A milder garlic finish. One or two fresh cloves mixed with the parsley will give you a softer garlic flavor than the full four. The garlic simmered into the sauce can stay as written.
What to Serve with Beef Stew
With beef, potatoes, and vegetables in the pot, this stew makes a hearty meal on its own. I served mine over mashed potatoes because I love how they catch the tomato sauce. Rice works nicely too, or a slice of homemade bread for soaking up whatever is left on the plate.
For something fresh alongside it, a simple green salad with a tangy dressing is a nice match for the rich sauce. You can also browse my side dish recipes for more ideas to round out dinner.
Storage and Reheating
- In the refrigerator. Divide leftovers into shallow, airtight containers and refrigerate within 2 hours of cooking. The stew will keep for 3–4 days.
- In the freezer. Freeze in individual portions for up to 3 months for the best quality. The potatoes may be softer after thawing, but you’ll still have a comforting meal ready to warm up. Thaw overnight in the refrigerator.
- To reheat. Warm gently in a covered saucepan, stirring occasionally, until piping hot throughout. A splash of broth or water helps loosen the sauce if it has thickened in the fridge. Stir carefully to keep the potatoes intact.
- For a fresh finish. A little freshly chopped parsley just before serving adds a welcome touch of freshness to the reheated stew.
Frequently Asked Questions
Can I use packaged stew meat?
Yes, though the pieces may come from different cuts and take different amounts of time to soften. Chuck roast gives you more control over the cut and size. With packaged stew meat, check a few pieces for tenderness before serving.
Do I need to add flour to this beef stew?
No, this beef stew gets its rich tomato sauce from crushed tomatoes and tomato paste, without flour. If you’d like the sauce a little thicker, let it simmer uncovered once the beef is tender, before adding the fresh garlic and parsley.
Why do you add sugar to beef stew?
A teaspoon of sugar rounds out the sharpness of the tomatoes and balances the savory sauce. It’s a small amount for the whole pot, so the stew won’t taste sweet.
I hope this beef stew with vegetables finds a place at your dinner table. If you make it, I’d love to hear how it turned out and what you served alongside it. Leave a comment and a rating below.
Beef Stew with Vegetables
Ingredients
For the Beef and Vegetables
- 2 lb (900 g) boneless beef chuck roast, cut into 1- to 2-inch cubes
- 2 tablespoons butter
- 3 tablespoons cooking oil
- 2 onions chopped
- 5 garlic cloves lightly crushed
- 1 lb (450 g) potatoes, peeled and cut into chunks
- 7 oz (200 g) carrots, peeled and sliced
- 1 red bell pepper seeded and cut into strips
For the Seasoning
- 2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 1/3 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 1/2 teaspoon dried rosemary
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
For the Tomato Sauce
- 2 tablespoons tomato paste
- 1 lb (450 g) crushed tomatoes
- 2 cups unsalted beef broth
- 1 teaspoon sugar
For the Fresh Garlic and Parsley Finish
- 3 tablespoons chopped fresh parsley
- 4 garlic cloves finely chopped
Instructions
- Brown the beef. Pat the beef dry with paper towels, keeping the pieces similar in size. Heat the butter and oil in a large heavy-bottomed pot over medium-high heat. Add the beef in a single layer and let it develop a deep golden-brown crust before turning. Work in batches if needed, transferring browned pieces to a plate. Lower the heat slightly if the butter starts getting too dark.
- Soften the onions. Return all the beef and any collected juices to the pot. Reduce the heat to medium and add the chopped onions. Cook for about 5 minutes, stirring occasionally, until the onions begin to soften.
- Add the potatoes and seasonings. Add the 5 crushed garlic cloves and potatoes, followed by the salt, black pepper, cumin, coriander, rosemary, paprika, and turmeric. Cook for about 5 minutes, stirring gently to coat everything in the seasonings. Keep the heat moderate so the garlic and spices do not scorch.
- Stir in the carrots and bell pepper. Add the sliced carrots and bell pepper strips. Cook for another 4–5 minutes, stirring occasionally, until they begin to soften.
- Add the tomatoes and broth. Stir in the tomato paste and crushed tomatoes, then pour in the unsalted beef broth. Gently scrape up any browned bits from the bottom of the pot and bring the sauce to a gentle simmer.
- Simmer until tender. Cover and reduce the heat to low, keeping the sauce at a gentle bubble. Simmer for about 90 minutes, checking occasionally and stirring gently to prevent sticking. The beef should yield easily to a fork, and the potatoes should be tender all the way through. Continue cooking if needed, adding a splash of broth or water if the sauce gets too thick. If the vegetables are ready before the beef, gently lift them out and return them once the meat is tender.
- Add the finishing touches. Stir in the sugar and turn off the heat. Mix the chopped parsley with the 4 finely chopped garlic cloves and scatter over the stew. Cover and let it rest for 10 minutes before serving.
- Serve. Spoon the stew into bowls with plenty of the tomato sauce. Serve on its own with bread, or alongside mashed potatoes.
Notes
- Beef and cooking time: Cut the chuck roast into 1- to 2-inch cubes, keeping the pieces similar in size so they cook evenly. Start checking around 90 minutes, but allow longer if needed, especially for larger pieces. Use tenderness as your guide.
- Potatoes: Yukon Gold or red potatoes are good choices for holding their shape. Stir gently during cooking to keep the pieces intact.
- Broth and salt: This recipe uses unsalted beef broth. If using salted broth, reduce the added salt and adjust to taste at the end.
- Sauce consistency: If the sauce becomes too thick before the beef is tender, add a little broth or water. If it is too thin once everything is cooked, simmer uncovered briefly before adding the sugar, parsley, and garlic.
- Sugar: The teaspoon of sugar rounds out the sharpness of the tomatoes without making the stew sweet.
- Fresh garlic finish: The garlic added at the end gives the stew a noticeable fresh garlic flavor. For a milder finish, use 1–2 cloves instead of 4.
- Serving: Bread and mashed potatoes are optional and are not included in the ingredient list.
