Slow-Simmered Beef Stew Recipe with Root Vegetables

Every spoonful of this stew delivers a full range of flavors and hearty texture. A key and slightly unexpected ingredient is V8 (or tomato juice), which deepens the tomato notes without turning the stew into tomato soup. For control over seasoning, I recommend using reduced-sodium V8 so you can adjust salt to taste as you go.

The beef becomes wonderfully tender because it simmers low and slow on the stovetop. This method transforms inexpensive cuts into succulent, melt-in-your-mouth pieces. You can use pre-cut stew meat or buy a 2-pound bottom round roast and cut it into 1-inch chunks — pick whichever is more economical where you shop.

This recipe has roots in a recipe brought back from a visit to Pennsylvania’s Amish country and has been adapted over the years. It’s simple to prepare with minimal chopping; the real secret is patience — letting the stew simmer with the lid on for long enough to fully tenderize the meat.

Serve the stew with warm homemade bread, rolls, biscuits, or even over rice. A spoonful of sour cream or a sprinkle of shredded cheese makes a lovely finishing touch if you prefer. The stew is versatile, hearty, and reliably comforting.

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HOW TO MAKE HEARTY BEEF STEW:

• In a large pot or Dutch oven, brown the cubed beef in the olive oil over medium heat for about 20 minutes, allowing a good sear for flavor.
• Add the chopped onion, 2 cups of water, the V8 or tomato juice, lemon juice, salt, sugar, Worcestershire sauce, paprika, and black pepper. Cover and bring to a simmer over medium heat. Once simmering, reduce heat to low and let it simmer with the lid on for 2 hours, stirring occasionally.
• Add the potatoes and carrots. Continue to simmer on low for another hour, or until the vegetables are fork-tender but not falling apart.
• Combine the remaining 1/4 cup water with the cornstarch in a small bowl. Stir some of this slurry into the stew a little at a time, stirring well between additions, until the stew reaches your preferred thickness.
• Serve hot.

What would you serve with this Hearty Beef Stew?

This stew is very adaptable and pairs well with many sides. Freshly baked bread, soft dinner rolls, flaky biscuits, or cornbread are classic choices. You can also spoon the stew over steamed rice for a filling meal. Leftovers are great reheated and make an easy, satisfying lunch or dinner.

Does this stew need any toppings to finish it off?

The stew is flavorful on its own, but toppings let each person customize their bowl. Consider a dollop of sour cream, a sprinkle of shredded cheese, chopped fresh herbs, or sliced jalapeños if you want a little heat. Offer toppings separately so everyone can personalize their serving.

How do you store leftover beef stew?

Store leftovers in an airtight container in the refrigerator for several days. For longer storage, use a freezer-safe container and freeze for a few months. Reheat gently on the stovetop over low heat to avoid breaking down the potatoes and carrots.

This Hearty Beef Stew is straightforward, comforting, and full of flavor — a recipe that makes great use of simple ingredients and a little time on the stove. It’s a reliable family favorite and a perfect meal when you want something warm and nourishing.

OTHER SOUPS AND STEWS YOU WILL LOVE:

Creamy Ham and Potato Soup; Slow Cooker Beef Stew; Sausage Spinach and Pasta Soup; Hamburger Soup; Creamy Chicken Noodle Soup.

Hearty Beef Stew

You’re going to love the taste of this Hearty Beef Stew. It’s a warming, hearty dish perfect for chilly days.

Prep Time: 10 minutes • Cook Time: 3 hours 20 minutes • Servings: 6 • Author: Rob

Ingredients

• 2 lbs. beef stew meat, cubed
• 1 tbsp. olive oil
• 1 large onion, peeled and chopped
• 2 1/4 cups water, divided
• 3 cups V8 or tomato juice (reduced sodium recommended)
• 1 tsp. lemon juice
• 1/2 tsp. salt (adjust to taste)
• 1 tbsp. sugar
• 1 tbsp. Worcestershire sauce
• 1 tsp. paprika
• 1/2 tsp. ground black pepper
• 3–4 large carrots, peeled and cut into large chunks
• 4 large potatoes, peeled and cut into large chunks
• 1 tbsp. corn starch

Instructions

1. Brown the cubed stew meat in olive oil in a large pot or Dutch oven over medium heat for about 20 minutes, developing a deep sear for flavor.
2. Add chopped onion, 2 cups of water, V8 or tomato juice, lemon juice, salt, sugar, Worcestershire sauce, paprika, and black pepper. Cover and bring to a simmer over medium heat. When the stew starts to simmer, lower the heat and continue to simmer with the lid on for 2 hours, stirring now and then.
3. Add the potatoes and carrots and simmer on low for about one hour, or until the vegetables are tender but not falling apart.
4. Mix the remaining 1/4 cup water with the cornstarch in a small bowl. Slowly add this mixture to the stew a little at a time, stirring between additions, until the stew reaches your desired thickness.
5. Serve hot with bread, rolls, biscuits, or over rice.