Beef and Vegetable Stew Recipe


  • 2 pounds (900g) beef stew meat, cut into cubes
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 2 cups diced potatoes
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced tomatoes
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste
  • Fresh parsley, for garnish (optional)


  1. In a large pot, heat the vegetable oil over medium-high heat.
  2. Add the beef cubes and brown them on all sides. Remove the beef and set it aside.
  3. In the same pot, add chopped onions and minced garlic. Sauté until they're softened.
  4. Return the browned beef to the pot.
  5. Pour in the beef broth and add diced potatoes, carrots, celery, and tomatoes.
  6. Stir in the dried thyme, salt, and black pepper.
  7. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked.
  8. Stir in frozen peas and cook for an additional 5-10 minutes.
  9. Serve your Beef and Vegetable Stew hot, garnished with fresh parsley if desired.


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