A classic Beef Stew with Vegetables and Potatoes is the ultimate comfort food — warm, hearty, and rich with deep, savory flavor. Perfect for chilly days or make-ahead meals, it’s one of those timeless recipes that only gets better as it simmers.

Here’s a reliable, flavor-packed version that’s simple but incredibly satisfying:

🥣 Classic Beef Stew with Vegetables and Potatoes

🕒 Prep: 25 min | Cook: 2–2.5 hours (stovetop or oven)

🍽️ Serves: 6–8

🧂 Ingredients

2–2½ lbs stew beef, cut into 1½-inch chunks
Salt & pepper, to taste
3 tbsp all-purpose flour
2–3 tbsp oil (vegetable or olive oil)
1 large onion, chopped
3 cloves garlic, minced
3 tbsp tomato paste
1 cup red wine (optional, or use more broth)
4 cups beef broth
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
1 tbsp Worcestershire sauce
3 large carrots, peeled and chopped
2 stalks celery, sliced
1½ lbs potatoes, peeled and chopped (Yukon gold or red work great)
1 cup frozen peas (added at the end)
Optional: chopped parsley for garnish

🍳 Instructions

1. Brown the beef

Toss beef cubes with salt, pepper, and flour until lightly coated.
In a large heavy pot (Dutch oven works great), heat oil over medium-high heat.
Brown the beef in batches (don’t crowd the pot), about 3–4 minutes per side. Remove and set aside.

2. Build the flavor

In the same pot, add a bit more oil if needed and sauté the onions until soft (about 5 min).
Add garlic and tomato paste, stirring for 1 minute until fragrant.
Pour in red wine to deglaze the pan, scraping up the brown bits. Simmer 2–3 minutes.

3. Simmer the stew

Return beef to the pot. Add beef broth, thyme, rosemary, bay leaves, and Worcestershire sauce.
Bring to a simmer, cover, and cook over low heat for 1.5 hours, stirring occasionally.

4. Add vegetables

After 1.5 hours, add carrots, celery, and potatoes.
Simmer uncovered for another 30–45 minutes, or until vegetables and beef are tender and broth has thickened.

5. Finish & serve

Stir in frozen peas and cook 5 more minutes.
Remove bay leaves.
Taste and adjust salt/pepper.
Garnish with fresh parsley, if desired.

✅ Tips

For oven version, after step 3, bake covered at 325°F (165°C) for 2.5 hours.
For a thicker stew, mash a few potato chunks into the broth or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
Leftovers taste even better the next day!

Would you like a slow cooker version, or one with a Guinness beer twist for a rich, Irish-style stew?

Beef stew with vegetables and potatoes