Classic beef stew with vegetables is a full-flavoured, filling dish perfect for cold days. Tender chunks of beef stewed in an aromatic broth with tomatoes, peppers, carrots and potatoes create a thick, rich soup that warms and satiates. Simmering allows the meat to develop its full flavour and tenderness, while the addition of spices such as thyme and smoked paprika gives the dish a unique aroma.
The preparation of the stew is relatively simple, but takes time to allow the meat to cook and tenderise well. First, the meat is fried until golden, which seals the juices inside, and then braised together with the vegetables and spices. By the end of cooking, the whole thing takes on a thick, velvety texture and the flavours come together in harmony.
Beef stew with vegetables is a dish that can be modified to your liking by adding your favourite vegetables or spices. It's a great choice for a family dinner, party or an everyday meal when you need something filling and flavoursome. Served with crusty bread, porridge or potatoes, this stew is sure to please any palate.

INGREDIENTS
- 800g beef for stew (e.g. shoulder, neck)
- 2 tablespoons vegetable oil
- 2 onions
- 3 cloves of garlic
- 2 carrots
- 2 potatoes
- 2 stalks of celery
- 1 red pepper
- 1 tin of sliced tomatoes (400g)
- 2 tablespoons tomato paste
- 1 litre of beef stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
INSTRUCTIONS
Beef preparation:
- Cut the beef into pieces about 2-3 cm on a side. Sprinkle with salt and pepper.
- Heat the vegetable oil in a large frying pan and fry the beef pieces on each side until golden. Transfer to a large pot.
Preparation of vegetables:
- Dice the onions, carrots, potatoes, celery and peppers.
- In the same pan as the beef, fry the onion, garlic, carrots, celery and peppers for about 5 minutes until softened. Add to the pot with the beef.
Cooking the stew:
- Add the sliced tomatoes, tomato paste, beef stock, bay leaves, thyme and smoked paprika to the pot with the beef and vegetables.
- Bring to the boil, then reduce the heat and simmer for about 1.5-2 hours, until the meat is tender and the flavours have combined.
- Season with salt and pepper to taste.
Serving:
- Serve the stew hot, sprinkled with fresh parsley.
NOTES
- Beef: Make sure the meat is well fried so it retains its juiciness.
- Vegetables: You can add other favourite vegetables such as peas or parsley root.
- TasteIf the stew is too thick, add more stock. If too thin, cook uncovered to evaporate excess liquid.