Description

This Hearty Vegetable-Meat Stew is a comforting, nourishing bowl perfect for chilly days. Packed with tender beef, a medley of fresh vegetables, and a rich tomato-broth base, this stew simmers slowly to develop deep flavors and a satisfying texture. Ideal for family dinners, it pairs beautifully with crusty bread or steamed rice to soak up every drop of the delicious broth.

Ingredients

Scale

Meat and Oil

1 lb (450g) beef stew meat (or ground beef, lamb, or chicken)
2 tablespoons olive oil

Vegetables

1 large onion, chopped
2 garlic cloves, minced
3 medium carrots, sliced
3 medium potatoes, diced
2 celery stalks, chopped
1 cup green beans, trimmed and cut into pieces
1/2 cup frozen peas
1/2 cup corn kernels (fresh, canned, or frozen)

Liquids and Canned Goods

1 can (14.5 oz) diced tomatoes (with juice)
4 cups beef or chicken broth (or water)

Seasonings

2 bay leaves
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper, to taste

Garnish

Fresh parsley, chopped (for garnish)

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Instructions

Brown the Meat: In a large pot or Dutch oven, heat olive oil over medium heat. Season the beef stew meat generously with salt and pepper, then add it to the pot. Brown the meat on all sides, about 5-7 minutes, to develop a deep savory flavor. Once browned, remove the meat from the pot and set it aside.
Sauté Aromatics and Vegetables: In the same pot, add a little more olive oil if needed. Add the chopped onion and minced garlic and sauté until softened and fragrant, about 3 minutes. Then add the sliced carrots, diced potatoes, and chopped celery. Cook together for another 5 minutes to start softening the vegetables.
Simmer the Stew: Return the browned meat to the pot. Pour in the diced tomatoes with their juice and the broth. Add the bay leaves, dried thyme, paprika, and season with salt and pepper to taste. Stir everything well, bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer gently for 45 minutes to 1 hour until the meat is tender and the vegetables are cooked through.
Add Green Vegetables: About 10-15 minutes before the stew is done, stir in the trimmed and cut green beans, frozen peas, and corn kernels. Continue simmering until the green vegetables are tender but still vibrant.
Finish and Serve: Remove the bay leaves from the stew. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley. Serve the hearty stew hot, ideally with crusty bread or over steamed rice to complete this comforting meal.

Notes

You can substitute the beef stew meat with ground beef, lamb, or chicken according to your preference.
Using broth instead of water enhances the depth of flavor in the stew.
For a thicker stew, mash some of the potatoes while simmering or add a small amount of flour mixed with water to the pot.
Feel free to add other vegetables such as parsnips, turnips, or mushrooms for extra variety.
Leftovers keep well refrigerated for 3-4 days and taste even better the next day.
This stew can be made in a slow cooker by browning the meat first, then combining all ingredients and cooking on low for 6-8 hours.