Can I make this stew in a slow cooker or Instant Pot?

Yes, this Hearty Beef and Vegetable Stew adapts beautifully to a slow cooker or Instant Pot. For the slow cooker, brown the beef and sauté the onions first, then transfer everything to the slow cooker with the remaining ingredients. Cook on low for 7 to 8 hours or high for 4 to 5 hours until the beef is fork-tender. In the Instant Pot, use the sauté setting for browning, then pressure cook for about 35 minutes followed by a natural release. The result is the same rich, comforting flavor but with less hands-on time.

What cut of beef should I use for best results?

The best choice is chuck roast or stew meat with a bit of marbling. These cuts become tender and flavorful after slow cooking. Avoid lean cuts like sirloin because they can dry out. The gentle simmering process in this Hearty Beef and Vegetable Stew breaks down connective tissue, giving the beef that soft, melt-in-your-mouth texture everyone loves.

How do I avoid mushy vegetables or overcooked meat?

Timing is key. Always add firmer vegetables like potatoes and carrots earlier and softer ones like green beans or mushrooms later in the cooking process. This keeps everything at the right texture. Also, let the stew simmer gently instead of boiling. Slow cooking allows the flavors to build without breaking down the ingredients too much.

Can I freeze leftovers, and how should I reheat them?

Absolutely. Let the stew cool completely, then divide it into smaller containers. Store it in the freezer for up to three months. When you’re ready to enjoy it again, thaw overnight in the refrigerator and warm it slowly on the stove. If you love freezer-friendly dishes, you might also want to check out Easy Crockpot White Chicken Chili Dump & Go , which reheats just as well without losing texture or taste.

What’s the best way to thicken the stew naturally?

You don’t need to add flour or cornstarch. The starch from the potatoes naturally thickens the broth as they cook. If you prefer it even thicker, mash a few cooked potatoes and stir them back in near the end. It’s a simple trick that keeps the stew rich without making it heavy.

Hearty Beef and Vegetable Stew – 5 Steps for a Perfect Dish

Description

This Hearty Beef and Vegetable Stew is a comforting homemade classic filled with tender beef cubes, carrots, potatoes, mushrooms, and green beans simmered in a rich beef broth. Perfect for cozy dinners or meal prep, this stew is thick, flavorful, and deeply satisfying.

Ingredients

2 lbs beef stew meat, cubed

4 cups beef broth

3 carrots, peeled and chopped

2 cups baby potatoes, halved

1 cup green beans, trimmed

1 cup mushrooms, sliced

1 onion, diced

3 cloves garlic, minced

2 tablespoons tomato paste

1 teaspoon thyme

1 teaspoon rosemary

1 bay leaf

Salt and pepper to taste

Instructions

1. Pat the beef cubes dry with paper towels to help them brown properly.

2. Heat a drizzle of oil in a large pot or Dutch oven over medium-high heat. Add the beef in small batches and brown on all sides. Remove and set aside.

3. In the same pot, sauté the diced onion until translucent, then add garlic and tomato paste. Stir for about one minute to release the flavor.

4. Pour in a splash of beef broth and scrape up the browned bits from the bottom of the pot.

5. Return the beef to the pot, add the remaining broth, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour.

6. Add the carrots and potatoes. Simmer for 25 to 30 minutes until almost tender.

7. Stir in mushrooms and green beans. Continue cooking until all vegetables are tender and the stew has thickened.

8. Remove the bay leaf, taste, and adjust seasoning as needed. Serve hot, garnished with fresh thyme or parsley.

Notes

Use well-marbled beef such as chuck roast for the best texture.

For a thicker stew, mash a few cooked potatoes and stir them back into the pot.

Add a splash of red wine or Worcestershire sauce for deeper flavor.

Leftovers keep well in the fridge for up to 4 days or freeze for up to 3 months.

Reheat gently on the stove, adding a little broth if needed to restore the texture.

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Category: Dinner
Method: Stovetop / Crockpot
Cuisine: American

Nutrition

Serving Size: 1 ½ cups
Calories: 380
Sugar: 5g
Sodium: 710mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 38g
Cholesterol: 95mg

Keywords: hearty beef and vegetable stew, classic beef stew, homemade beef stew recipe, easy dinner, slow cooked beef stew, comfort food