Hearty Garden Beef Stew

🕒 Prep: 20 min
🔥 Cook: 1 hour 30 min
🍽 Serves: 4
★★★★★
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There's nothing quite like a hearty beef stew to warm you up on a chilly day. This Hearty Garden Beef Stew is packed with fresh vegetables and flavorful herbs, making it a satisfying meal that's both comforting and nutritious.

Ingredients for Hearty Garden Beef Stew

The heart of this stew lies in the tender pieces of beef chuck, which become melt-in-your-mouth delicious after simmering. We cook the beef in olive oil to give it a nice sear, enhancing the flavor profile. Next, we use beef broth and red wine to create a rich, savory base that's simply irresistible. For the veggies, we have carrots, potatoes, and fresh green beans, which add a delightful mix of textures and colors. The zucchini is added at the end for a fresh touch. Aromatics like onion and garlic deepen the stew's flavor, while thyme and rosemary bring an earthy aroma. Finally, a touch of tomato paste adds richness and a hint of sweetness, tying all the flavors together.

Tips & Tricks

  • Let the stew sit overnight in the fridge before serving. The flavors meld together beautifully, making it even tastier the next day.
  • If you prefer a thicker stew, mash a few potato pieces against the side of the pot and stir them in.
  • Use a heavy-bottomed pot to ensure even cooking and prevent burning.

Serving Suggestions

This beef stew pairs wonderfully with crusty bread or a simple green salad. For a heartier meal, serve it over a bed of fluffy mashed potatoes or creamy polenta. If you're feeling adventurous, try it with a side of buttery egg noodles!

Frequently Asked Questions

Can I use a different cut of beef?
Yes, you can use beef stew meat or even brisket; just adjust cooking times as needed to ensure the meat becomes tender.
Can I make this stew in a slow cooker?
Absolutely! Brown the beef and sauté the onions and garlic as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours.
What can I use instead of red wine?
You can substitute beef broth for the wine, though the stew will have a slightly different flavor profile.

Hearty Garden Beef Stew Recipe Walkthrough

Begin by heating the olive oil in a large pot over medium heat. Once it's hot, add the beef cubes and let them brown on all sides; this should take about five minutes. Browning the meat is essential for developing flavor, so try not to rush this step.

Once the beef is nicely browned, remove it from the pot and set it aside. In the same pot, toss in the onions and garlic. Cook them until they turn translucent, which should take a couple of minutes. Now, stir in the tomato paste and let it cook for about two minutes. This helps to develop its deep, rich flavor.

Next, pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom – these are flavor gold! Return the beef to the pot and add the beef broth, thyme, and rosemary. Bring the mixture to a boil, then reduce the heat and let it simmer for 45 minutes.

After the initial simmering time, add the carrots, potatoes, and green beans to the pot. Let everything cook together for another 30 minutes, or until the vegetables are tender. Finally, add the zucchini and cook for an additional 10 minutes. Don't forget to season with salt and pepper before serving. Taste and adjust as needed – you want all those flavors to shine!

Why You'll Love This Recipe

  • Loaded with garden-fresh vegetables for a boost of nutrition.
  • Rich, savory flavor from the combination of beef and red wine.
  • Easy to make with simple steps that require minimal fuss.
  • A perfect make-ahead dish that tastes even better the next day.

Ingredients

1 lb beef chuck, cubed
2 tbsp olive oil
2 cups beef broth
1 cup red wine
3 carrots, sliced
2 potatoes, diced
1 onion, chopped
2 cloves garlic, minced
1 cup fresh green beans, trimmed
1 zucchini, sliced
1 tsp thyme
1 tsp rosemary
2 tbsp tomato paste
Salt and pepper to taste

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add beef cubes and brown on all sides, about 5 minutes.
3. Remove beef and set aside.
4. In the same pot, add onions and garlic, sauté until translucent.
5. Stir in tomato paste, cooking for 2 minutes.
6. Pour in red wine, deglazing the pot.
7. Return beef to the pot, add beef broth, thyme, and rosemary.
8. Bring to a boil, then reduce heat and simmer for 45 minutes.
9. Add carrots, potatoes, and green beans.
10. Cook for another 30 minutes until vegetables are tender.
11. Add zucchini and cook for an additional 10 minutes.
12. Season with salt and pepper before serving.

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