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Rustic Vegetable Beef Stew - Hearty, Cozy, and Full of Flavor

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 1.5 teaspoons kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 2–3 tablespoons neutral oil (canola or avocado)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour (optional, for light thickening)
  • 1 cup dry red wine (or extra broth)
  • 4 cups beef broth, low-sodium
  • 1 tablespoon Worcestershire sauce
  • 3 carrots, peeled and cut into chunky pieces
  • 3 medium Yukon Gold potatoes, cut into 1.5-inch chunks
  • 2 celery stalks, sliced
  • 1 parsnip, peeled and chunked (optional but great)
  • 1 cup frozen peas (add at the end)
  • 2 bay leaves
  • 1 teaspoon dried thyme or 2 teaspoons fresh
  • 1 teaspoon smoked paprika (optional, for warmth)
  • 1 tablespoon apple cider vinegar or red wine vinegar (to finish)
  • Fresh parsley, chopped, for garnish

Method
 

  1. Season the beef: Pat the beef dry with paper towels. Toss with 1.5 teaspoons salt and 1 teaspoon pepper. Dry meat browns better and gives you that deep flavor.
  2. Brown in batches: Heat oil in a heavy pot or Dutch oven over medium-high. Sear the beef in batches until deeply browned on at least two sides. Don’t crowd the pan. Transfer to a bowl and keep the browned bits in the pot.
  3. Build the base: Reduce heat to medium. Add the onion with a pinch of salt and cook 4–5 minutes until softened. Stir in garlic for 30 seconds, then add tomato paste and cook 1–2 minutes until it darkens slightly.
  4. Optional thickener: Sprinkle in the flour and stir for 1 minute. This helps the stew thicken slightly later without being pasty.
  5. Deglaze: Pour in the red wine, scraping up the browned bits with a wooden spoon. Let it simmer for 2–3 minutes to reduce by about half.
  6. Add liquids and seasonings: Return beef and any juices to the pot. Add beef broth, Worcestershire, bay leaves, thyme, and smoked paprika if using. Bring just to a gentle simmer.
  7. Low and slow: Partially cover and simmer on low for 45 minutes, stirring occasionally. Keep it at a gentle bubble, not a rolling boil, for tender meat.
  8. Add hearty vegetables: Stir in carrots, potatoes, celery, and parsnip. Simmer another 30–40 minutes, until the vegetables are tender and the beef is fork-soft.
  9. Finish and balance: Remove bay leaves. Stir in peas and cook 2–3 minutes. Add vinegar to brighten the flavors. Taste and adjust salt and pepper.
  10. Rest and serve: Let the stew rest 10 minutes off heat. Garnish with chopped parsley and serve with crusty bread or over buttered noodles.