Hearty Beef and Vegetable Stew (Dairy-Free & Gluten-Free Comfort in a Bowl)

Gadgets & Gear (No Fancy Equipment Needed)

This stew is wonderfully low-tech. If you have a big pot and a way to simmer, you’re basically set.

• Large heavy-bottomed pot or Dutch oven (5–6 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 chef’s knife and sturdy cutting board: There’s 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 don’t 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.

Let’s Get Cooking (Step-by-Step with Real-Life Commentary)

Here’s exactly how I make this hearty beef and vegetable stew on the stovetop. I’ll add slow cooker and oven notes in a separate section so things don’t get confusing.

1. 
   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.
   

1. 
   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 cubes—don’t crowd them—and let them sear without moving for 3–4 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. Don’t rush this step; the brown bits on the bottom of the pot are pure flavor.
   
2. 
   Sauté the aromatics. Reduce the heat to medium. If the pot looks dry, add another drizzle of oil. Add the chopped onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, for 6–8 minutes, until the onion is translucent and the veggies have softened slightly. Add the minced garlic and cook for 30 seconds to 1 minute, just until fragrant (if it starts to brown, lower the heat).
   
3. 
   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 richer—this 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 2–3 minutes to cook off the sharp edge of the alcohol.
   
4. 
   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.
   
5. 
   Simmer low and slow. Once it’s 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 boil—that’s the difference between tender beef and tough beef.
   

1. 
   Add the potatoes. After about an hour, stir in the potato chunks. Make sure they’re mostly submerged in the liquid. Continue simmering, partially covered, for another 30–40 minutes, or until the potatoes are tender and the beef is very soft when you poke it with a fork.
   
2. 
   Stir in the peas and adjust seasoning. Add the frozen peas and simmer for another 5–10 minutes, just until they’re heated through and bright green. Fish out the bay leaves. Taste the broth and adjust with more salt and pepper as needed. Don’t skip this tasting step—this is where the stew goes from “good” to “deeply satisfying.”
   
3. 
   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 it’s just slightly looser than you want—it will thicken a bit more as it cools.
   
4. 
   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, that’s not your imagination—stew always does. I’ll explain how I store and reheat it further down.

Oven, Stovetop, or Slow Cooker? Here’s What Actually Changes

I’ve tested this stew every which way—partly because I’m a recipe nerd, and partly because I’ve absolutely had days where standing over a simmering pot was not happening. Here’s 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 you’re puttering around the house and want it mostly hands-off.

Cons: You’ll 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 1½ 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: You’ll still want to brown the meat and veggies in a pan first for best flavor (I’ve tried skipping this; the stew is flatter and a bit dull). Also, slow cookers vary, so your timing might need a little adjustment.

How: Brown the beef and sauté the veggies with tomato paste and deglaze with wine/broth in a skillet. Transfer everything (including browned bits) to the slow cooker. Add the broth, Worcestershire/tamari, herbs, and potatoes. Cook on Low for 7–8 hours or High for about 4–5 hours, until the beef is very tender and the potatoes are soft. Stir in peas for the last 20–30 minutes. Thicken at the end in the cooker or by briefly transferring some liquid to a saucepan with cornstarch slurry.

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 it’s annoying. Crowding the pan steams the meat instead of browning it. I’ve tried to cheat on this when I was impatient, and the flavor was noticeably less rich. Take the extra few minutes—it’s worth it.
• Don’t 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. You’re looking for slow, lazy bubbles and the occasional puff of steam—this 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 won’t 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 simmering—too soon and the beef was chewy, too long and the veggies were mush. Here’s 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, you’ve gone a bit too far (don’t worry, it’ll still taste great—it’ll 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, that’s your cue to add a bit of slurry.
• The aroma test: The smell tells you a lot—rich, 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 cozy—if it feels like it’s “missing something,” it’s usually a pinch more salt, a crack of black pepper, or a splash more Worcestershire/tamari.

Variations & Twists I’ve Tried (Some Braver Than Others)

Once you’ve made the classic version, it’s fun to play. Here are a few riffs I’ve tried—and 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 doesn’t 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 “restauranty.” 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 don’t go overboard—you 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 10–15 minutes. It becomes almost a cross between stew and vegetable soup, in a good way.
• Thicker, almost pot-pie filling: If I’m 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.

I’ve also tried a version with a splash of coconut aminos instead of Worcestershire/tamari—great if you’re 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 we’ve all had those days where the stew does not care about your plans.

• The beef is still tough. It usually just means it hasn’t cooked long enough. Add a splash more broth or water if needed, cover, and keep simmering gently for another 20–30 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 stew—it will still be delicious.
• The stew is too thin. First, let it simmer uncovered for 10–15 minutes to reduce and concentrate. If it’s 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 fix—stir 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 dramatically—start with ½ teaspoon, stir, and taste.
• It’s 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-prepper’s 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 it’s 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; they’ll 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. I’ve also shamelessly used toast when that’s 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 you’re 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 you’re planning this for a cozy weekend lunch or a casual get-together, here’s 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, there’s something grounding about having a few “anchor” dishes you can lean on without overthinking. For me, this hearty beef and vegetable stew is one of those. I’ve made it on busy workweeks, on lazy Sundays in leggings and a messy bun, and once for a friend who’d just had a baby and needed real food that reheated well.

It’s the kind of recipe that doesn’t demand perfection from you. If your onion is roughly chopped instead of perfectly diced, it doesn’t 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.

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.