Come Cozy Up: My Hearty Beef & Veggie Stew If you and I were chatting at my kitchen counter right now, this is the bowl Iâd slide in front of you: a big, steamy ladleful of hearty beef and vegetable stew, the kind that warms you all the way down to your toes. Itâs chunky, rich, full of tender beef and sweet vegetables, and itâs âŠ
Come Cozy Up: My Hearty Beef & Veggie Stew
If you and I were chatting at my kitchen counter right now, this is the bowl Iâd slide in front of you: a big, steamy ladleful of hearty beef and vegetable stew, the kind that warms you all the way down to your toes. Itâs chunky, rich, full of tender beef and sweet vegetables, and itâs naturally dairy-free and gluten-free without feeling like a âcompromiseâ meal.
I love this stew for lazy weekends, yes, but also for âI am exhausted and need the leftovers to save lunch all weekâ days. It works on the stovetop, in the slow cooker, or even tucked into the oven to quietly do its thing while you get on with your life. And the best part? Once youâve done a bit of chopping and browning, it basically minds itself.
Let me walk you through exactly how I make it, what to watch out for (ask me about the time I turned it into beef-flavored mashed potatoesâŠ), and all the little tips that took my stew from âfineâ to âoh wow, weâre having that again, right?â
How This Stew Became My Lunch-Time Lifesaver
The first time I made this stew, I was trying to impress⊠myself. Iâd had one of those weeks where every lunch was either a sad desk salad or something beige from a drive-thru bag. I wanted a big pot of real food I could reheat in five minutes and feel good about.
I started with my momâs old beef stew method, but that first version? The flavor was flat, the meat was a little tough, and the veggies had practically dissolved into the broth. My husband was very kind about it, but when he said, âIt tastes healthy,â I knew I had work to do. That is not a compliment in my house.
So I tinkered. I switched to beef chuck instead of âstew meatâ (weâll talk about that mistake later), browned it properly, layered the flavors with tomato paste, wine (or extra broth), and herbs, and learned to be patient with the simmer. I also had one memorable batch where I got distracted on a phone call and forgot the potatoes until the last 20 minutes. The beef was perfect, but the potatoes were basically rocks. Lesson learned: timing matters, but itâs all fixable.
Now this stew is one of my regular Sunday rituals. I make a big pot, we eat it for a cozy lunch with crusty gluten-free bread, and the leftovers become the kind of grab-and-go lunches that feel like a small act of self-care. And yes, my husband now asks for it by name, which Iâm absolutely counting as a personal victory.
What Youâll Need (And How Not to Stress About It)
Hereâs the thing: this is a very forgiving stew. Iâll share what I use and why, plus some realistic swaps for when the fridge situation is⊠less than ideal.
Beef chuck roast (about 2 lb / 900 g), cut into chunks: This is my go-to cut. It has enough fat and connective tissue to break down into tender, flavorful bites after a slow simmer. Pre-cut âstew meatâ is often a mix of odd cuts that can cook unevenly, so if you can, buy a whole chuck roast and cube it yourself.
Salt and black pepper: Seasoning the beef before browning is one of those little steps that makes a big difference in flavor. Donât be shy, but weâll adjust again later.
Onion, carrots, and celery: This is your flavor base (a classic mirepoix). I usually go with one large onion, three carrots, and three celery stalks. If your carrots are tiny or huge, use your judgment; this is stew, not pastry.
Garlic: I use 3â4 cloves, minced. If youâre a garlic lover, no one will complain if you add a couple more.
Tomato paste: Just a couple of tablespoons, but itâs key. Browning the tomato paste deepens the flavor and adds a subtle richnessânot a âtomato soupâ vibe, just complexity.
Dry red wine (optional): About 1 cup. This adds depth and a little acidity that brightens the stew. If you donât cook with alcohol, use extra beef broth plus a teaspoon of balsamic vinegar instead.
Gluten-free beef broth: The backbone of your stew. Check the label if you need strictly gluten-free; some brands sneak in wheat-based flavorings.
Gluten-free Worcestershire sauce or tamari: This adds umami and a savory punch, like the background note you canât quite identify but would miss if it was gone.
Potatoes: I like Yukon Golds because they hold their shape and turn creamy inside. About 1.5 lb (680 g), cut into chunky cubes. Red potatoes also work; russets tend to break down more.
Frozen peas (optional but recommended): I toss these in right at the end. They add sweetness and a pop of color.
Bay leaves, dried thyme, dried rosemary: Classic stew herbs. You can swap for an Italian herb blend if thatâs what you have.
Smoked paprika (optional): I like a little for subtle smokiness and color, especially in winter.
If your pantry doesnât match this list perfectly, donât panic. This is a flexible, real-life recipe, not a culinary school exam. Iâll walk you through swaps and variations in more detail a bit later.
Quick Swap Guide (Because Real Life Happens)
Hereâs a little cheat sheet for those âoh no, Iâm out ofâŠâ moments. Iâve tried all of these at least onceâsome out of curiosity, some out of sheer desperation.
Ingredient
Best Substitute
Notes from My Kitchen
Beef chuck
Beef blade roast or boneless short ribs
Look for well-marbled cuts; avoid super-lean roasts or the stew can turn out dry and chewy.
Red wine
Extra beef broth + 1 tsp balsamic vinegar
Gives you the acidity and depth without alcohol. Add vinegar at the end and taste.
Beef broth
Chicken broth + 1 tbsp gluten-free tamari
Not quite as rich, but surprisingly good in a pinch.
FAQ â Real Questions I Get About This Stew
Can I make this 100% gluten-free and dairy-free? Yes, absolutely. The base recipe is already dairy-free. To keep it gluten-free, use a certified gluten-free beef broth and either a gluten-free Worcestershire sauce or tamari/coconut aminos. Thicken with cornstarch or arrowroot, not wheat flour, and youâre good to go.
Can I skip the wine? Yes. Just replace the wine with extra beef broth and add a teaspoon of balsamic or red wine vinegar at the end to bring back a little of that tangy depth. Iâve done it this way many times when we were out of wine (or just didnât feel like opening a bottle).
Can I use chicken instead of beef? You can, but it becomes a different stew. If you do, use boneless, skinless chicken thighs, brown them lightly, and shorten the simmer time so they donât dry outâabout 30â40 minutes after adding the broth should be enough. The flavor will be lighter and not as deeply beefy, but still very good.
How do I make it thicker without cornstarch? Letting the stew simmer uncovered for a bit will naturally reduce and thicken it. You can also mash a few potato chunks against the side of the pot and stir them inâthatâs my favorite no-extra-ingredient trick.
Can I halve or double the recipe? Yes. Halving works well in a smaller pot; just keep the simmer gentle and check a bit earlier for doneness. Doubling is great for feeding a crowd or stocking the freezerâjust be sure your pot or slow cooker is big enough, and expect the simmer to take a little longer because of the extra volume.
How long can I safely keep leftovers? In the fridge, Iâm comfortable keeping this stew for up to 4 days in an airtight container. In the freezer, 3 months is a good guideline for best flavor and texture.
Assistant
Ingredients
Instructions
1
Season the beef
Pat the beef chunks dry with paper towels. Season all over with about 1 teaspoon of the salt and 1/2 teaspoon of the black pepper. Let them sit at room temperature while you prep the vegetables; this helps the salt begin to penetrate and promotes better browning.
Drying the beef is key for a good sear and deep flavor.
2
Brown the beef in batches
Heat 1â2 tablespoons of oil in a large heavy pot or Dutch oven over medium-high heat. Add a single layer of beef cubes, leaving space between them. Sear for 3â4 minutes per side, until deeply browned, then transfer to a plate. Repeat with the remaining beef, adding a bit more oil if needed. Donât rush this step; it builds the stewâs base flavor.
If the bottom of the pot gets too dark, lower the heat slightly and splash in a bit of water or broth, scraping up the browned bits.
Reduce the heat to medium. If the pot is dry, add a small drizzle of oil. Add the onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, for 6â8 minutes, until the onion is soft and lightly golden. Stir in the garlic and cook for another 30â60 seconds, just until fragrant.
Keep the garlic from browning too much; it can turn bitter.
4
Toast the tomato paste and deglaze
Add the tomato paste to the pot and stir to coat the vegetables. Cook for 2 minutes, stirring frequently, until the paste deepens in color and smells rich. Pour in the red wine (or some of the beef broth if not using wine) and stir, scraping up any browned bits from the bottom of the pot. Let it simmer for 2â3 minutes to reduce slightly and mellow the flavor.
This step adds a lot of depth; donât skip gently toasting the tomato paste.
5
Add liquids, herbs, and beef
Return the browned beef and any accumulated juices to the pot. Pour in the beef broth and enough water to just barely cover the meat and vegetables (you may not need the full cup). Stir in the Worcestershire or tamari, bay leaves, thyme, rosemary, and smoked paprika if using. Bring the mixture up to a gentle boil over medium-high heat.
Adjust the liquid so ingredients are mostly submerged but not swimming; this keeps the stew flavorful and not watery.
6
Simmer low and slow
Once the stew reaches a gentle boil, reduce the heat to low. Cover the pot with the lid slightly ajar and let it simmer for about 60 minutes, stirring occasionally. You want slow, lazy bubblesâif itâs boiling vigorously, lower the heat. This slow simmer helps the beef become tender without drying out.
Check once or twice to make sure nothing is sticking; add a splash of water if the liquid level drops too low.
7
Add the potatoes
Stir in the potato chunks, making sure theyâre mostly submerged in the liquid. Continue to simmer, partially covered, for another 30â40 minutes, until the potatoes are tender and the beef is very soft when pierced with a fork.
If your cubes are smaller, start checking a bit earlier so they donât overcook and fall apart.
8
Add peas and adjust seasoning
Stir in the frozen peas and simmer for 5â10 minutes, just until they are heated through and bright green. Remove the bay leaves. Taste the broth and adjust the seasoning with more salt and black pepper as needed.
This is the moment to really balance the flavors; donât be afraid to add a final pinch of salt if it tastes flat.
9
Thicken the stew (optional)
If you prefer a thicker, more gravy-like stew, whisk together the cornstarch or arrowroot with the cold water to make a smooth slurry. With the stew gently simmering, stir in half the slurry. Give it a minute to thicken, then add more a little at a time if needed until the stew lightly coats the back of a spoon.
Arrowroot thickens more quickly than cornstarch; be conservative and avoid boiling hard once itâs added.
10
Finish and rest
Turn off the heat and stir in the chopped fresh parsley. Let the stew rest for about 10 minutes before serving; it will thicken slightly and the flavors will meld. Ladle into warm bowls and enjoy.
Resting also makes leftovers even better the next day as the flavors continue to develop.
Notes & Tips
Notes from my kitchen: All cook times are approximate and will vary a bit based on how large you cut your beef and potatoes, how hot your stove runs, and the type of pot you use. Iâve based the 2-hour cook time on many stovetop test runs where the beef chuck becomes fork-tender but not shredded. If your beef still feels firm, just give it more gentle simmer time.
Make-ahead tip: This stew tastes even better the next day. You can make it fully, cool, and refrigerate, then reheat gently on the stovetop, adding a splash of water or broth if itâs too thick.
Freezer note: For the best texture after freezing and reheating, slightly undercook the potatoes by about 5 minutes when making a big batch intended mainly for the freezer.
Nutrition Facts
480Calories
22gFat
28% DV
32gCarbs
12% DV
40gProtein
80% DV
Nutrition Facts
Serving Size 1 generous bowl
Nutritional & Dietary Disclaimer
The nutritional information provided is an estimate based on standard online calculators. Actual values may vary depending on exact ingredient brands, natural variations, and portion sizes. If you have allergies, celiac disease, or specific dietary health concerns, always verify ingredients and consult a medical professional.
It can be fully gluten-free as long as you choose your ingredients carefully. Use certified gluten-free beef broth, a gluten-free Worcestershire sauce or tamari/coconut aminos, and thicken with cornstarch or arrowroot instead of wheat flour. Always double-check labels, especially on broth and sauces, as some brands contain hidden gluten.
Simply replace the wine with extra beef broth. To bring back a bit of the acidity and complexity wine adds, stir in about 1 teaspoon of balsamic or red wine vinegar at the very end of cooking, then taste and adjust. Youâll be surprised how much that tiny splash brightens the stew.
If simmering uncovered for 10â15 minutes hasnât thickened it enough, mix 2 tablespoons of cornstarch or arrowroot with 2 tablespoons of cold water to make a smooth slurry. Stir it into the gently simmering stew and give it a minute to thicken. Repeat with a little more if needed, stopping when the broth lightly coats the back of a spoon.
Cornstarch or arrowroot + water: To thicken the stew if you like it more gravy-like. Both are gluten-free, just go gently to avoid a gloopy texture.
Fresh parsley: For finishing. It seems like a garnish, but it really freshens everything up.
Yukon Gold potatoes
Red potatoes or peeled russets
Reds hold shape well; russets get softer and can slightly thicken the stew.
Cornstarch
Arrowroot powder
Use a little less arrowroot; add off the heat to avoid a slimy texture.
Worcestershire sauce
Gluten-free soy sauce or tamari + pinch of sugar
Gives umami and a hint of sweetness; start small and adjust.
Thyme & rosemary (dried)
Italian seasoning blend
Use about the same total amount; taste and add more if needed.
Frozen peas
Green beans or leave them out
Fresh or frozen green beans cut small work well; add for the last 10â15 minutes.
Gadgets & Gear (No Fancy Equipment Needed)
This stew is wonderfully low-tech. If you have a big pot and a way to simmer, youâre basically set.
Large heavy-bottomed pot or Dutch oven (5â6 quart): This is my favorite method because it browns beautifully and simmers evenly. Enameled cast iron is ideal, but any good heavy pot with a lid works.
Slow cooker: Perfect if you want to brown the meat and veg quickly, then forget about it for hours. Aim for at least 5-quart capacity.
Sharp chefâs knife and sturdy cutting board: Thereâs a bit of chopping. A decent knife makes it so much easier and safer.
Wooden spoon or heatproof spatula: For scraping up those delicious browned bits from the bottom of the pot.
Ladle: Optional, but it makes serving less messy (speaking from experience and many stew-splattered countertops).
If you donât have a Dutch oven, use a large skillet to brown the meat and vegetables, then transfer everything to a slow cooker or a big regular pot for simmering.
Letâs Get Cooking (Step-by-Step with Real-Life Commentary)
Hereâs exactly how I make this hearty beef and vegetable stew on the stovetop. Iâll add slow cooker and oven notes in a separate section so things donât get confusing.
Season and prep the beef. Pat the beef chunks dry with paper towels (this helps them brown instead of steam). Sprinkle them generously with salt and black pepper on all sides. Let them sit while you chop your veggies. This little rest lets the salt start working its way into the meat.
Brown the beef in batches. Heat a tablespoon or two of oil in your pot over medium-high heat. Add a single layer of beef cubesâdonât crowd themâand let them sear without moving for 3â4 minutes, until deeply browned on one side. Flip and brown the other sides. Transfer the browned pieces to a plate and repeat with the remaining beef, adding a bit more oil if needed. Donât rush this step; the brown bits on the bottom of the pot are pure flavor.
Toast the tomato paste and deglaze. Stir in the tomato paste, coating the vegetables, and cook for about 2 minutes. It will darken slightly and smell richerâthis is what we want. Pour in the red wine (or some of the broth if not using wine) and use your spoon to scrape up all those browned bits from the bottom of the pot. Let the liquid simmer for 2â3 minutes to cook off the sharp edge of the alcohol.
Add liquids, herbs, and beef. Return the browned beef and any accumulated juices to the pot. Pour in the beef broth and a bit of water if needed to just barely cover the meat and vegetables. Stir in the Worcestershire or tamari, bay leaves, thyme, rosemary, and smoked paprika if using. Bring the mixture up to a gentle boil.
Simmer low and slow. Once itâs bubbling, reduce the heat to low, cover the pot with the lid slightly ajar, and let it simmer gently for about 60 minutes, stirring occasionally. You want small, lazy bubbles, not a vigorous boilâthatâs the difference between tender beef and tough beef.
Add the potatoes. After about an hour, stir in the potato chunks. Make sure theyâre mostly submerged in the liquid. Continue simmering, partially covered, for another 30â40 minutes, or until the potatoes are tender and the beef is very soft when you poke it with a fork.
Stir in the peas and adjust seasoning. Add the frozen peas and simmer for another 5â10 minutes, just until theyâre heated through and bright green. Fish out the bay leaves. Taste the broth and adjust with more salt and pepper as needed. Donât skip this tasting stepâthis is where the stew goes from âgoodâ to âdeeply satisfying.â
Thicken if you like it more gravy-like. If you prefer a thicker stew, mix cornstarch or arrowroot with cold water to make a smooth slurry (start with 2 tablespoons starch to 2 tablespoons water). Stir it into the gently simmering stew a little at a time, giving it a minute to thicken before adding more. Stop when itâs just slightly looser than you wantâit will thicken a bit more as it cools.
Finish with fresh herbs and rest. Turn off the heat and stir in the chopped fresh parsley. Let the stew sit for about 10 minutes before serving. This brief rest lets the flavors settle and the texture thicken slightly. Then ladle into bowls and enjoy your moment of cozy glory.
If it tastes even better the next day, thatâs not your imaginationâstew always does. Iâll explain how I store and reheat it further down.
Oven, Stovetop, or Slow Cooker? Hereâs What Actually Changes
Iâve tested this stew every which wayâpartly because Iâm a recipe nerd, and partly because Iâve absolutely had days where standing over a simmering pot was not happening. Hereâs how the methods compare in real life.
Stovetop (My Default)
Pros: Best control over browning and simmering, easiest to adjust seasoning and thickness as you go. Slightly quicker overall.
Cons: You do have to be home to stir it occasionally and keep an eye on the heat.
How: Follow the main instructions exactly as written.
Oven-Braised Version
Pros: Super even heat, very tender beef, and less risk of accidentally simmering too hard. Great if youâre puttering around the house and want it mostly hands-off.
Cons: Youâll need an oven-safe pot with a lid, and it can be a tiny bit slower.
How: Follow the stovetop directions through adding the liquids, herbs, and beef back to the pot. Preheat your oven to about 160°C (325°F). Cover the pot and transfer it to the oven. Let it braise for about 1œ to 2 hours total, adding the potatoes for the final 45 minutes. Finish on the stovetop with peas, thickener, and parsley.
Slow Cooker Version
Pros: Ultimate set-it-and-forget-it. Perfect for busy weekdays when you want to come home to something already done.
Cons: Youâll still want to brown the meat and veggies in a pan first for best flavor (Iâve tried skipping this; the stew is flatter and a bit dull). Also, slow cookers vary, so your timing might need a little adjustment.
Whichever method you choose, the core idea stays the same: brown for flavor, simmer gently for tenderness, and finish bright and fresh.
My Hard-Won Pro Tips for Deep, Cozy Flavor
Brown in batches, even if itâs annoying. Crowding the pan steams the meat instead of browning it. Iâve tried to cheat on this when I was impatient, and the flavor was noticeably less rich. Take the extra few minutesâitâs worth it.
Donât crank the heat too high. You want a deep brown crust on the meat, not burnt bits. If the bottom of your pot is turning very dark or smells acrid, lower the heat and add a splash of water or broth to loosen things up.
Toast the tomato paste. Stirring it around in the pot until it deepens in color takes maybe 2 minutes, but it gives a huge bump in flavor. Raw tomato paste tastes sharp; toasted tomato paste tastes savory and complex.
Keep the simmer gentle. A rolling boil will toughen the meat and break the potatoes apart. Youâre looking for slow, lazy bubbles and the occasional puff of steamâthis is a long, calm bath, not a hot tub party.
Salt in layers. I add some to the meat, a pinch to the veggies, then adjust at the end. That way, everything is seasoned throughout instead of just the broth being salty.
Let it rest before serving. I know, everyone is hungry. But those 10 minutes off the heat really do let the flavors meld and the liquid thicken a touch. Plus, you wonât burn your tongue on the first bite (ask me how I know).
Make it ahead when you can. This stew is one of those magical dishes that tastes even better the next day. The flavors deepen overnight, and the texture gets even more luxurious.
How to Know Your Stew Is Perfectly Cooked
I used to struggle with knowing when to stop simmeringâtoo soon and the beef was chewy, too long and the veggies were mush. Hereâs how I check now.
The beef test: Take one of the larger chunks and poke it with a fork or the tip of a knife. It should go in easily with very little resistance, and the meat should almost start to break apart when you press it, but not be completely shredded.
The potato test: Pierce a potato cube. It should be fully tender in the center but still hold its shape when you scoop it out. If it collapses into mush when you poke it, youâve gone a bit too far (donât worry, itâll still taste greatâitâll just be more like a thick stew/gravy).
The spoon test: Scoop up a spoonful of just the broth. It should lightly coat the back of the spoon. If it runs off like plain soup and you like a thicker consistency, thatâs your cue to add a bit of slurry.
The aroma test: The smell tells you a lotârich, savory, a little herby, with no sharp alcoholic scent left if you used wine. If it still smells strongly of wine, give it a bit more simmer time.
The flavor test: Taste a spoonful (after blowing on it, please). The seasoning should taste rounded and cozyâif it feels like itâs âmissing something,â itâs usually a pinch more salt, a crack of black pepper, or a splash more Worcestershire/tamari.
Variations & Twists Iâve Tried (Some Braver Than Others)
Once youâve made the classic version, itâs fun to play. Here are a few riffs Iâve triedâand what I really thought of them.
Mushroom boost: Adding 8 oz (225 g) of sliced mushrooms with the onions gives a deeper, earthier flavor. I love this version in fall. Just cook off their liquid so the stew doesnât become watery.
Root veggie overload: Swapping some of the potatoes for parsnips or turnips makes it a little sweeter and more rustic. My family loved the version with half potatoes, half parsnips; the all-turnip experiment was⊠less popular.
Herb swap: Using fresh thyme and rosemary instead of dried (added near the end) makes the stew taste brighter and a bit more ârestauranty.â Use roughly three times the amount of fresh herbs compared to dried.
Spicy version: A pinch of red pepper flakes and a bit more smoked paprika adds gentle heat. Just donât go overboardâyou want warmth, not chili.
More veg-forward: To stretch the stew or lighten it up, I sometimes add extra carrots and celery, plus green beans or chopped kale in the last 10â15 minutes. It becomes almost a cross between stew and vegetable soup, in a good way.
Thicker, almost pot-pie filling: If Iâm planning to spoon this over mashed potatoes or into a baked potato, I thicken it a bit more with cornstarch. It clings beautifully and feels like pure comfort food.
Iâve also tried a version with a splash of coconut aminos instead of Worcestershire/tamariâgreat if youâre soy-free. Just dial back any added sweetness elsewhere, because coconut aminos are naturally sweet.
When Things Go Sideways (And How to Rescue Your Stew)
Because weâve all had those days where the stew does not care about your plans.
The beef is still tough. It usually just means it hasnât cooked long enough. Add a splash more broth or water if needed, cover, and keep simmering gently for another 20â30 minutes. Tough beef nearly always yields if you give it time.
The veggies are too soft. If only some are soft, you can scoop out the really mushy bits and leave the rest. Next time, add the potatoes later in the simmer and keep the heat lower. If everything is a little overcooked, embrace it as a thicker, rustic stewâit will still be delicious.
The stew is too thin. First, let it simmer uncovered for 10â15 minutes to reduce and concentrate. If itâs still thinner than you like, stir in a bit of cornstarch or arrowroot slurry, a little at a time, giving it a minute to thicken between additions.
The stew is too thick. Easy fixâstir in warm broth or even hot water, a splash at a time, until it loosens to your liking. Taste and re-season.
It tastes flat or bland. Nine times out of ten, it needs more salt and maybe a pinch more black pepper. A tiny splash of vinegar (balsamic or red wine vinegar) can also brighten it up dramaticallyâstart with œ teaspoon, stir, and taste.
Itâs too salty. Add more unsalted broth or water and then simmer a bit longer to meld the flavors. Adding extra potatoes and veggies can also help absorb some of the salt.
Storing, Freezing & Reheating (If You Somehow Have Leftovers)
This stew is a meal-prepperâs dream. It might even taste better on day two or three.
In the fridge: Let the stew cool to room temperature (no more than 2 hours out), then transfer to airtight containers. It keeps well in the fridge for about 4 days.
In the freezer: Portion the cooled stew into freezer-safe containers or bags, leaving a little space at the top for expansion. Freeze for up to 3 months. I like to freeze in single or double portions for easy lunches.
Reheating on the stovetop: My favorite method. Warm over low to medium-low heat, stirring occasionally, until hot all the way through. Add a splash of water or broth if itâs very thick.
Reheating in the microwave: Use a microwave-safe bowl, cover loosely, and heat in 1-minute bursts, stirring in between, until steaming hot. Again, a spoonful of water or broth helps if it thickened a lot in the fridge.
From frozen: Ideally, thaw overnight in the fridge, then reheat as above. In a pinch, you can reheat from frozen on the stovetop over low heat with a bit of extra liquid, stirring often.
If you plan to freeze a big batch, you can slightly undercook the potatoes by about 5 minutes; theyâll finish softening when you reheat.
How I Love Serving This Stew
For lunch, I usually keep it simple: a generous bowl of stew, maybe a sprinkle of extra parsley, and something to soak up all that gorgeous broth.
With bread: Gluten-free crusty bread or a warm gluten-free roll is my go-to. Iâve also shamelessly used toast when thatâs all we had.
Over starches: Spoon the stew over creamy mashed potatoes, polenta, or even cooked rice for an ultra-comforting bowl. It turns lunch into a full-on hug.
With something fresh: A simple green salad with a bright vinaigrette balances the richness really well, especially if youâre having a larger portion.
For a lighter lunch: I sometimes serve a smaller bowl alongside roasted or steamed green veggies, like broccoli or green beans, to make it more veg-forward.
Perfect Pairings: Turning It Into a Full Comfort Menu
If youâre planning this for a cozy weekend lunch or a casual get-together, hereâs how I like to round out the meal.
Starter: A light green salad with lemony dressing or a simple cucumber and tomato salad. You want something crisp and tangy.
Side: Roasted Brussels sprouts, green beans, or garlicky roasted carrots partner beautifully with the beefy richness.
Bread ideas: Warm gluten-free baguette, seeded crackers, or even grilled gluten-free flatbread brushed with olive oil and garlic.
Drinks: A glass of red wine (if you cook with it, you can drink it with it), sparkling water with lemon, or a simple iced tea all work nicely. For a super cozy vibe, finish with a herbal tea afterward.
A Little Personal Note From My Stove to Yours
As much as I love chasing new recipes, thereâs something grounding about having a few âanchorâ dishes you can lean on without overthinking. For me, this hearty beef and vegetable stew is one of those. Iâve made it on busy workweeks, on lazy Sundays in leggings and a messy bun, and once for a friend whoâd just had a baby and needed real food that reheated well.
Itâs the kind of recipe that doesnât demand perfection from you. If your onion is roughly chopped instead of perfectly diced, it doesnât care. If you use broth instead of wine, it still turns out wonderful. And honestly, as a woman who juggles a lot of hats in a day, I appreciate a dish that gives more comfort than it requires effort.
Calories
480
% Daily Value*
Total Fat 22g28%
Saturated Fat 8g40%
Trans Fat 0g
Cholesterol 105mg35%
Sodium 900mg39%
Total Carbohydrate 32g12%
Dietary Fiber 5g18%
Sugars 6g
Protein 40g80%
Vitamin A220%
Vitamin C35%
Calcium6%
Iron30%
Potassium1350%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Large heavy-bottomed pot or Dutch oven (5â6 quart): This is my favorite method because it browns beautifully and simmers evenly. Enameled cast iron is ideal, but any good heavy pot with a lid works.