Hearty Bone-In Beef Stew with Vegetables
A comforting, traditional beef stew featuring bone-in meat that creates rich, deep flavor as it slowly simmers. Tender chunks of beef fall off the bone while carrots and potatoes absorb the savory broth. Perfect for cold evenings or family dinners when you want a filling, one-pot meal. The bone-in cuts provide extra gelatin and marrow, making this stew more flavorful than boneless versions.
Ingredients
Instructions
- 1
Heat olive oil in a large pot over medium heat
- 2
Add chopped onion and minced garlic, cook until softened
- 3
Add bone-in stew meat, cook until browned on all sides
- 4
Pour in beef broth, bring to a boil
- 5
Reduce heat, cover, and simmer for 1 hour
- 6
Add sliced carrots and diced potatoes, cook for another 30 minutes or until vegetables are tender
- 7
Season with salt and black pepper to taste
- 8
Serve hot
Tips
Brown the meat thoroughly on all sides to develop deeper flavor before adding liquid
Cut vegetables into uniform pieces so they cook evenly and finish at the same time
Let stew rest 10 minutes before serving to allow flavors to meld and thicken slightly
Good to Know
Refrigerate up to 4 days in covered container. Reheat gently on stovetop.
Can be made 1 day ahead. Flavors improve overnight. Reheat before serving.
Ladle into bowls with crusty bread or dinner rolls for dipping in broth.
Common Mistakes
Brown meat in batches to avoid overcrowding and steaming
Keep heat at gentle simmer to avoid tough, chewy meat
Substitutions
slightly less rich flavor
FAQ
Can I use boneless stew meat instead?
Yes, but reduce cooking time to 45-60 minutes since boneless cuts cook faster and the flavor won't be as rich without the bones.
What if my vegetables are getting too soft?
Add harder vegetables like carrots first, then potatoes 15 minutes later. Check doneness with a fork and remove when tender.
How long will leftovers keep?
Refrigerate up to 4 days or freeze up to 3 months. Thaw overnight in fridge before reheating gently on stovetop.