Meat Stew with Vegetables: A Hearty and Comforting Classic

There’s nothing quite like a steaming bowl of Meat Stew with Vegetables to bring warmth and comfort to the table. This timeless dish is perfect for chilly evenings, cozy family dinners, or weekend cooking when you want a meal that’s both hearty and nourishing. Packed with tender chunks of meat, slow-simmered vegetables, and a rich, savory broth, this stew is rustic comfort food at its finest.

Every culture has its own version of meat and vegetable stew, from French boeuf bourguignon to Irish stew to Hungarian goulash. The common thread? Simple ingredients, slow cooking, and layers of flavor that deepen as the stew simmers. This recipe is a versatile, approachable take on the classic—perfect for using seasonal vegetables and creating a dish that tastes like home.

Why You’ll Love This Meat Stew with Vegetables

• Comforting & Satisfying: A wholesome, filling dish for family meals.

• Full of Flavor: Browning the meat and slow simmering create depth.

• Versatile: Use beef, lamb, pork, or even game meats.

• Meal Prep Friendly: Tastes even better the next day.

• One-Pot Wonder: Everything simmers together, making cleanup simple.

This is the kind of dish you’ll want to cook in a big pot—because leftovers are pure gold.

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Ingredients for Meat Stew with Vegetables

This recipe serves 6.

For the Stew Base

• 2 lbs stewing meat (beef chuck, lamb shoulder, or pork shoulder), cut into 1½-inch cubes

• 2 tablespoons olive oil or vegetable oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 3 tablespoons flour (optional, for thickening)

• 1 tablespoon tomato paste

• 4 cups beef or chicken broth

• 1 cup red wine (optional, for richness; replace with more broth if preferred)

• 2 bay leaves

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• Salt and black pepper, to taste

For the Vegetables

• 3 medium carrots, sliced into thick rounds

• 3 medium potatoes, peeled and cubed

• 2 celery stalks, sliced

• 1 parsnip, cubed (optional, for sweetness)

• 1 cup green beans, trimmed (add near the end)

• 1 cup peas (frozen or fresh, add near the end)

• 2 tablespoons fresh parsley, chopped (for garnish)

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How to Make Meat Stew with Vegetables

Step 1: Sear the Meat

1. Heat oil in a large Dutch oven over medium-high heat.

2. Pat meat cubes dry and season with salt and pepper.

3. Brown meat in batches, about 2–3 minutes per side. Remove and set aside.

Step 2: Build the Flavor Base

1. In the same pot, add onion and sauté until softened (5–6 minutes).

2. Add garlic and cook for 1 more minute.

3. Stir in flour and tomato paste, cooking for 1–2 minutes to develop flavor.

Step 3: Deglaze and Simmer

1. Pour in wine (if using), scraping up browned bits from the bottom.

2. Add broth, bay leaves, thyme, and rosemary. Stir well.

3. Return browned meat to the pot. Bring to a simmer.

4. Cover, reduce heat to low, and simmer for 1½–2 hours, stirring occasionally.

Step 4: Add the Vegetables

1. After about 1 hour of simmering, add carrots, potatoes, celery, and parsnip.

2. Continue cooking until meat is fork-tender and vegetables are soft (about 45 minutes more).

Step 5: Finish the Stew

1. In the last 10 minutes, add green beans and peas.

2. Taste and adjust seasoning with more salt and pepper.

3. Remove bay leaves before serving.

4. Garnish with fresh parsley.

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Tips for the Best Meat Stew

• Choose marbled cuts: Beef chuck, lamb shoulder, or pork shoulder stay juicy after long cooking.

• Brown in batches: Overcrowding the pot steams the meat instead of searing it.

• Low and slow: Gentle simmering gives the best texture and flavor.

• Don’t rush the vegetables: Add hearty ones (potatoes, carrots) earlier, delicate ones (peas, beans) near the end.

• Thicker stew: Mix 1 tablespoon flour with water and stir in near the end, or mash some potatoes into the broth.

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What to Serve with Meat Stew

This hearty stew pairs well with simple, comforting sides:

• Crusty bread or dinner rolls – perfect for sopping up sauce.

• Rice or buttered noodles – for a heartier base.

• Green salad – to add freshness to the meal.

• Polenta or mashed potatoes – for ultimate comfort.

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Make-Ahead, Storage & Freezing

Make-Ahead: Stew always tastes better the next day. Cook fully, cool, and refrigerate overnight for deeper flavor.

Storage: Refrigerate in an airtight container for up to 4 days.

Reheating: Warm gently on the stovetop over low heat. Add a splash of broth if it thickens too much.

Freezing: Freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.

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Variations

• Hungarian-Inspired: Add paprika and caraway seeds for goulash-style flavor.

• French Style: Use red wine, pearl onions, and mushrooms for a boeuf bourguignon twist.

• Mediterranean: Add olives, tomatoes, and oregano.

• Spicy Kick: Stir in chili flakes or hot paprika.

• Vegetable Swap: Use seasonal veggies like turnips, leeks, or squash.

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Frequently Asked Questions

What’s the best meat for stew?

Beef chuck is most popular—it’s affordable, well-marbled, and becomes tender when slow-cooked. Lamb shoulder and pork shoulder are also excellent.

Can I use a slow cooker?

Yes! Brown meat and onions first, then transfer everything to a slow cooker. Cook on LOW for 7–8 hours or HIGH for 4–5 hours.

Can I make this without wine?

Absolutely. Replace wine with extra broth for a rich, flavorful stew.

How do I thicken stew naturally?

Mash some potatoes into the broth, or let the stew simmer uncovered for the last 15 minutes to reduce.

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A Bowl of Comfort for Every Season

Meat Stew with Vegetables is the kind of dish that never goes out of style. It’s rustic, filling, and made for gathering loved ones around the table. Whether you enjoy it with bread, potatoes, or rice, it delivers that perfect mix of tender meat, hearty vegetables, and soul-soothing broth.

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