Garden Vegetable Beef Stew

Name: Garden Vegetable Beef Stew
Prep time: 90 min
Total time: 90 min
Yield: 6 servings
Cuisine: Française
Ingredients: 2 lbs (1 kg) chuck roast or stewing beef, cut into chunks; 2 lbs (1 kg) waxy potatoes, cut into large cubes; 3 carrots, cut into thick rounds; 2 bell peppers (1 red, 1 green), sliced; 1 large onion, diced; 2 garlic cloves, crushed; 2 tablespoons all-purpose flour; 3 tablespoons olive oil; ½ cup (125 ml) red wine (optional); 2 cups (500 ml) beef broth; 1 bouquet garni (thyme, bay leaf, parsley); salt and freshly ground black pepper

By Marie Lefebvre · Updated October 26, 2026

A soul-warming beef stew packed with colorful garden vegetables — tender chunks of beef slow-cooked until melt-in-your-mouth perfect, surrounded by sweet carrots, peppers, and hearty potatoes. Pure comfort food the whole family will love.

Prep⏱️ 90 min

Servings👥 6 servings

Difficulty📊 Easy

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🛒 Ingredients

6 servings

2 lbs (1 kg) chuck roast or stewing beef, cut into chunks
2 lbs (1 kg) waxy potatoes, cut into large cubes
3 carrots, cut into thick rounds
2 bell peppers (1 red, 1 green), sliced
1 large onion, diced
2 garlic cloves, crushed
2 tablespoons all-purpose flour
3 tablespoons olive oil
½ cup (125 ml) red wine (optional)
2 cups (500 ml) beef broth
1 bouquet garni (thyme, bay leaf, parsley)
salt and freshly ground black pepper

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Toss the beef chunks in flour and season generously with salt and pepper on all sides.
2
Heat olive oil in a large Dutch oven or heavy pot over high heat. Brown the beef in batches until golden on all sides. Set aside.
3
In the same pot, sauté the onion and garlic over medium heat for 3 minutes until softened and lightly golden.
4
Deglaze with red wine, scraping up all the browned bits from the bottom of the pot. Let it reduce for 2 minutes.
5
Return the beef to the pot, pour in the broth, and add the bouquet garni. Cover and simmer over low heat for 1 hour 30 minutes.
6
Add the carrots and bell peppers. Continue cooking covered for 20 minutes.
7
Add the potatoes and cook for another 20–25 minutes, until tender but still holding their shape.
8
Remove the bouquet garni, adjust seasoning, and serve piping hot straight from the pot.

💡 Chef's Tip

This stew tastes even better the next day as the flavors deepen overnight. Feel free to add mushrooms or zucchini alongside the potatoes for extra variety. A teaspoon of cornstarch dissolved in cold water stirred in at the end gives the sauce a beautiful glossy finish.