Slow-Simmered Beef and Vegetable Stew

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The source allows either beef or pork; this version chooses one kilogram of beef to give the card a clear cooking time. Cut it into similar chunks and brown in batches for flavor, letting moisture evaporate between rounds. Browning adds depth but does not “seal in” juices, despite what the original article claims. Soften onion, carrot, garlic and pepper in the same pot, stir in tomato and paprika, then return the beef with 500 ml broth. Simmer gently under a lid for an hour and a half to two hours, or until a fork slides into the meat easily. Adjust the liquid as needed so it does not burn. Serve with potatoes, rice or buckwheat.

Recipe card

Slow-Simmered Beef and Vegetable Stew

Beef slowly cooked with onion, carrots, pepper and tomatoes in a seasoned broth.

Prep 25 minCook 125 minTotal 150 minYield 6 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Heavy pot with lid, knife, wooden spoon

Ingredients

1 kg beef chuck or stewing beef, cut into cubes 2 tbsp vegetable oil 2 onions, diced 2 carrots, chopped 3 cloves garlic, minced 1 sweet bell pepper, chopped 2 medium tomatoes, chopped 500 ml beef or vegetable broth 2 bay leaves 1 tsp paprika 0.5 tsp ground black pepper to taste salt to finish parsley or dill

Instructions

1. Brown beef

   Pat beef dry and brown in batches in a heavy pot with oil, about 5–7 minutes per batch; set aside.

2. Soften vegetables

   Cook onion, carrots, pepper and garlic in pot until softened; add tomatoes and paprika.

3. Simmer

   Return beef, pour in broth and add bay and pepper; bring to simmer, cover and cook gently 90–120 minutes.

4. Check

   Stir occasionally and add a little water if dry; cook until beef is fork-tender.

5. Serve

   Remove bay, season with salt and top with herbs.

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How to tell when it is ready

Beef fork-tender and vegetables soft in savory broth.

Tips

• Use a stewing cut.
• Brown in batches.
• Simmer gently.
• Check broth level.

Troubleshooting

• If beef remains chewy, keep simmering gently.
• If sauce is thin, uncover for the final 10 minutes.

Substitutions

• Use vegetable broth in place of beef broth.
• Use 1 tbsp tomato paste instead of the two tomatoes as the source permits.

Variations

• Use the source’s pork option with adjusted cooking time.
• Add diced potato during the final simmer until tender.

Serving suggestions

• Spoon over mashed potatoes.
• Serve with rice.
• Pair with buckwheat.
• Top with chopped parsley.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Refrigerate covered up to 3 days or freeze portions; reheat until steaming.

Food safety

Keep raw-beef utensils separate and cool the large stew in shallow containers.

Frequently asked questions

Does browning lock in beef juices?

No. It builds a browned flavor; gentle stewing makes this cut tender.

How should I store slow-simmered beef and vegetable stew?

Refrigerate covered up to 3 days or freeze portions; reheat until steaming.

Ladle the tender beef and vegetables over a warm starch.