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Meat Stew with Vegetables: A Hearty and Comforting Classic

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Meat stew with vegetables is the ultimate comfort food — warm, hearty, and deeply satisfying. Tender chunks of beef simmer slowly with carrots, potatoes, celery, and herbs in a rich broth, creating a dish that’s perfect for chilly evenings, Sunday dinners, or whenever you’re craving something rustic and filling. The beauty of stew lies in its simplicity: humble ingredients come together in one pot, creating incredible depth of flavor.

Ingredients

Scale

  • 2 lbs (900g) beef chuck or stewing beef, cut into 1 ½-inch cubes

  • Salt and black pepper, to taste

  • 3 tablespoons vegetable oil

  • 2 tablespoons flour (for dredging, optional)

  • 1 large onion, chopped

  • 3 garlic cloves, minced

  • 4 carrots, peeled and cut into chunks

  • 3 potatoes, peeled and cut into cubes

  • 2 celery stalks, chopped

  • 1 parsnip, chopped (optional, for sweetness)

  • 1 cup red wine (optional, for richness)

  • 4 cups beef broth

  • 2 tablespoons tomato paste

  • 2 teaspoons Worcestershire sauce

  • 2 bay leaves

  • 1 teaspoon dried thyme (or 2 teaspoons fresh)

  • 1 teaspoon dried rosemary (or 2 teaspoons fresh)

  • 1 cup peas (fresh or frozen, added at the end)

  • Fresh parsley, chopped (for garnish)

Instructions

  • Season and sear the meat: Pat beef dry and season with salt and pepper. Lightly dredge in flour if desired. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove and set aside.

  • Cook the aromatics: Add remaining oil and onion to the pot. Cook for 5 minutes until softened. Add garlic and cook for another 1 minute.

  • Deglaze the pot: Stir in tomato paste, then pour in red wine (if using), scraping up any browned bits. Let simmer for 2–3 minutes to reduce slightly.

  • Build the stew: Return beef to the pot. Add beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat to low. Cover and simmer for 1 ½ to 2 hours, stirring occasionally, until beef is tender.

  • Add vegetables: Stir in carrots, potatoes, celery, and parsnip (if using). Continue simmering for 30–40 minutes until vegetables and beef are tender.

  • Finish: Add peas during the last 5 minutes of cooking. Adjust seasoning with salt and pepper.

  • Serve: Garnish with fresh parsley and serve hot with crusty bread.

Find it online: https://cookingworthy.com/meat-stew-with-vegetables-a-hearty-and-comforting-classic/