Hearty Beef and Vegetable Stew
There’s something about a classic stew that just feels like home. It’s the kind of meal that fills your kitchen with warmth and a mouthwatering aroma, inviting everyone to gather around the table. This Hearty Beef and Vegetable Stew is one of those dishes that brings comfort with each bite. Loaded with tender beef, rustic veggies, and a rich, savory broth, it’s a homestead classic that’s sure to satisfy.
Whether you’re preparing for a chilly evening or looking to make a large batch of something filling, this stew delivers. Plus, it’s incredibly easy to make—just a few simple ingredients and you’ll have a meal that’s delicious and rustic.
Why You’ll Love This Hearty Stew
This beef and vegetable stew is a classic for good reason. It’s warm, filling, and packed with rustic flavors that are both comforting and nourishing. With each bite, you get tender beef, melt-in-your-mouth vegetables, and a flavorful broth that ties it all together. Plus, it’s an easy, one-pot meal that just gets better as it simmers. So, if you are into to seasonal eating this is the perfect recipe. Filled with fall vegetables like potatoes, carrots, garlic, and onion this beef stew is a perfect one pot meal that is sure to leave your belly full!
Nothing brings the family together on a cold day like a warm, hearty meal. This beef stew delivers comfort in every bite and you’ll need it after you finish your outdoor homesteading chores.
Pair this dish with fresh cornbread or a side of roasted seasonal veggies. This way you have yourself a true homestead feast. Even better, pair this with a simple and cozy Apple Cinnamon Crisp! This recipe is perfect for family dinners, or any time you crave a meal that feels like a warm hug. And If you are a visual learner, I have a tutorial of this recipe on my Youtube. Enjoy!
Hearty Beef Stew with Fall Vegetables
Equipment
Ingredients
- 3-4 lb chuck roast
- 2 tbsp olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 4 c beef broth
- 2 tbsp tomato paste I use tube tomato paste if the recipe doesn't call for a whole can
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 large carrots chopped
- 4-5 small red or gold potatoes halved
- 2-3 celery stalks chopped
- fresh parsley for garnish
Instructions
Prep and Season the Roast:
- Start by generously seasoning your chuck roast with salt and pepper on all sides. This is key to getting a flavorful crust when you sear it.
Sear the Roast:
- In a large Dutch oven or heavy bottom pot, heat the olive oil over medium-high heat. Once it's hot and glistening, carefully add the roast and sear each side for about 4-5 minutes, until a deep golden crust forms. This step locks in the juices and adds a beautiful caramelized flavor to the dish. Once seared, set the roast aside.
Saute the Onions and Garlic:
- In the same pot, add your chopped onions and cook them until they're softened and translucent, about 5 minutes. Then, add the minced and let it cook for another minute until fragrant.
Build the Broth:
- Now it's time to build that rich, savory broth. Stir in the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Bring this mixture to a gentle simmer, allowing all the flavors to meld together.
Add the Veggies and Roast:
- Nestle the seared roast into the pot, surrounded by the carrots, potatoes and celery (or whatever other veggies you decide on). The vegetables will soak up the brother as they cook, becoming tender and flavorful. Cover the pot with a lid and reduce the heat to a low simmer. Let it cook for about 3-4 hours on the stovetop, or place it in the oven at 300 degrees. The meat is ready when it's tender enough to pull apart with a fork.
Serve and Enjoy:
- Once you pot roast is readym carefully remove the roast and vegetables from the pot. Garnish with a sprinkle of fresh parsley for a pop of color. Serve warm with a ladle of brother. Don't forget to slice up some Herb & Honey Cornbread for a perfect homestead inspired meal.
Notes
- Add whatever vegetables you enjoy eating. I’ve added parsnips and omitted the celery in some makes of this dish.
- Quality beef chuck roast will add a richness to this dish.
- Store in a glass container in the fridge for up to 3 days.
- This recipe does freeze well.
