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Beef Stew with Vegetables

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This cozy beef stew with vegetables brings together tender beef, potatoes, carrots, and bell pepper in a rich tomato sauce. A handful of fresh parsley and garlic at the end adds a bright finishing touch, with plenty of sauce for bread or mashed potatoes.
Beef stew with vegetables, potatoes, and carrots in a rich tomato sauce, finished with a generous scattering of fresh parsley and garlic.
Servings: 6
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Prep Time: 15 minutes
Cook Time: 2 hours 5 minutes
Resting Time 10 minutes
Total Time: 2 hours 30 minutes

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.
Beef stew with vegetables, potatoes, and carrots in a rich tomato sauce, finished with a generous scattering of fresh parsley and garlic.
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