American · Soups & stews

Vegetable beef stew

Name: Vegetable beef stew
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 pounds boneless beef chuck, cut in 1 1/2-inch pieces; 1 1/2 teaspoons kosher salt, divided; 3/4 teaspoon black pepper, divided; 3 tablespoons all-purpose flour; 2 tablespoons neutral oil, divided; 1 large yellow onion, chopped; 3 celery ribs, cut in 1/2-inch pieces; 8 ounces cremini mushrooms, quartered; 4 garlic cloves, finely chopped; 2 tablespoons tomato paste; 1 cup dry red wine, or additional beef broth; 4 cups low-sodium beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 2 bay leaves; 1 pound Yukon Gold potatoes, cut in 1 1/2-inch pieces; 4 medium carrots, cut in 1-inch pieces; 1 cup frozen peas; 2 tablespoons chopped flat-leaf parsley

Fork-tender beef with potatoes, carrots, celery, peas, and mushrooms in a glossy tomato-herb gravy.

About 2 hr 25 minTotal

About 2 hr 25 minActive

$$$Cost

ModerateDifficulty

Makes 6 servings

Equipment

Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Best value covered pot
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43
View at Amazon
Another workable path: Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
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How we chose
Research-backed · reviewed Aug 2026
We matched capacity, lid fit, oven rating, heat retention, maneuverability, care, stable model identity, and usefulness outside bread baking. Kwilt has not baked with this pot.
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43: The six-quart capacity, heavy cast-iron body, and fitted lid create the enclosed high-heat environment used by these bread methods while remaining useful beyond baking. Trade-off: At more than thirteen pounds it is demanding to move when hot, and the enamel needs gentler utensils and hand washing.
Another workable path: Bake on a preheated heavy sheet pan under an inverted oven-safe metal bowl, keeping face and hands clear when removing the hot cover.
Sources
Lodge six-quart Essential Enamel specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

2 pounds boneless beef chuck, cut in 1 1/2-inch pieces
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
3 tablespoons all-purpose flour
2 tablespoons neutral oil, divided
1 large yellow onion, chopped
3 celery ribs, cut in 1/2-inch pieces
8 ounces cremini mushrooms, quartered
4 garlic cloves, finely chopped
2 tablespoons tomato paste
1 cup dry red wine, or additional beef broth
4 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
1 pound Yukon Gold potatoes, cut in 1 1/2-inch pieces
4 medium carrots, cut in 1-inch pieces
1 cup frozen peas
2 tablespoons chopped flat-leaf parsley

Instructions

Pat beef dry. Toss with 1 teaspoon salt, 1/2 teaspoon pepper, and flour. Heat 1 tablespoon oil in a over medium-high and brown half the beef without crowding, 5 to 7 minutes; transfer and repeat with remaining oil and beef.
Lower heat to medium. Add onion, celery, mushrooms, remaining salt, and remaining pepper. Cook 7 minutes until moisture cooks off and vegetables begin to brown. Add garlic and tomato paste and cook 1 minute.
Add wine and scrape up the browned layer; simmer 3 minutes. Return beef and its juices, then add broth, Worcestershire, thyme, and bay leaves. Bring to a simmer, cover slightly ajar, and cook gently 60 minutes.
Add potatoes and carrots and simmer partially covered 35 to 50 minutes more, until beef is fork-tender and vegetables are intact but tender. Add a splash of broth if the gravy reduces before the beef softens.
Stir in frozen peas for 3 minutes. Discard bay leaves, skim excess surface fat, and adjust salt and pepper. Rest 10 minutes and finish with parsley; the gravy will settle and thicken as it rests.

North AmericaContemporary North American household cooking

From the table

About this recipe

Vegetable beef stew belongs to a broad European-to-North-American braising tradition, where browned beef and layered vegetables cook in stages so the meat softens without dissolving the potatoes and carrots.

American vegetable beef stew is the practical descendant of long-simmered meat-and-root-vegetable dishes found across many cuisines. Chuck becomes tender through patient moist heat, not because it is labeled stew meat. Adding potatoes and carrots after the first hour protects them from dissolving while the beef finishes its slower transformation. This Kwilt version follows the reviewed household adaptation: Use the strongest high-volume chuck-braise evidence, broaden the vegetable mix with celery, mushrooms, and peas, and retain delayed root vegetables so greater variety does not cost texture.

Sources

Dinner does not stop at the recipe