If you’re searching for a bright and hearty dish that celebrates the bounty of warm-weather vegetables while still delivering that rich, comforting feel of classic comfort food, this Summer Beef Stew Recipe is exactly what you need. Bursting with tender beef chunks, vibrant summer veggies, and a savory tomato-based broth, it’s a stew that feels just right for longer days and cooler nights, welcoming you to slow down, savor every spoonful, and enjoy a meal that’s as nourishing as it is delicious.
Ingredients You’ll Need
This Summer Beef Stew Recipe shines because of its simple, fresh ingredients. Each item is chosen for the depth and freshness it adds to the dish—think tender beef for richness, a trio of colorful vegetables that bring texture and sweetness, and a fragrant blend of herbs to tie it all together.
- 2 pounds of beef chuck: Perfect for slow cooking, this cut becomes tender and flavorful as it simmers.
- 3 tablespoons of olive oil: Used for searing the beef and sautéing veggies, adding a subtle richness.
- 1 large onion, chopped: Adds sweetness and aroma that form the stew’s flavor base.
- 3 cloves of garlic, minced: Brings a warm, inviting depth to every bite.
- 4 carrots, sliced: Offer a gentle sweetness and maintain a lovely texture.
- 3 stalks of celery, chopped: Give a fresh, crisp counterbalance to tender meat.
- 2 large tomatoes, diced: Provide a juicy, slightly tangy punch to the broth.
- 2 cups of beef broth: Essential for that rich, savory stew body.
- 1 cup of red wine: Deepens the flavor, adding complexity and warmth.
- 1 tablespoon of tomato paste: Thickens the stew while intensifying tomato flavor.
- 1 teaspoon of thyme: Brings a light, herbal note that complements the beef.
- 1 teaspoon of rosemary: Adds an earthy, piney fragrance perfect for slow cooking.
- 2 bay leaves: Infuse subtle layers of aromatic flavors.
- Salt and pepper, to taste: Enhance and balance every component.
- 2 zucchinis, sliced: Introduce a fresh, slightly sweet texture that’s essential for this summer twist.
- 1 cup of fresh green beans, trimmed and cut: Bring crunch and vibrant color.
- 1 red bell pepper, chopped: Adds sweetness and a pop of brightness.
- Fresh parsley, chopped, for garnish: Offers a fresh, herbaceous finish.
How to Make Summer Beef Stew Recipe
Step 1: Browning the Beef
Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Brown the beef cubes in batches to develop a caramelized surface that locks in juices and flavor. Remove the beef when ready and set aside—this step builds the hearty backbone of your stew.
Step 2: Sautéing Aromatics
In the same pot, add the remaining 2 tablespoons of olive oil. Toss in the chopped onion and garlic, cooking until they turn soft and fragrant. This layer creates a wonderful, savory scent that sets the stage for all the other flavors.
Step 3: Building the Vegetable Base
Add sliced carrots and chopped celery to the pot, cooking for about 5 minutes. Stir occasionally—this develops subtle sweetness and adds a bit of crunch that beautifully balances the tender beef.
Step 4: Liquid and Tomato Infusion
Stir in the diced tomatoes, beef broth, red wine, and tomato paste. These ingredients combine to form a rich, flavorful stew base, marrying acidity, depth, and savory notes. Give everything a good mix so the tomato paste melts into the liquid.
Step 5: Combining Beef and Herbs
Return the browned beef to the pot. Add thyme, rosemary, bay leaves, salt, and pepper to build layers of earthy and aromatic flavor that slowly unfold during cooking. These herbs are the seasoning stars that elevate this stew into something truly special.
Step 6: Slow Simmering
Bring the stew to a gentle simmer, then cover and lower the heat. Let it cook for 1.5 to 2 hours, or until the beef is tender and melts in your mouth. This slow cooking process is where everything harmonizes, creating a comforting, robust stew.
Step 7: Adding Summer Vegetables
Stir in sliced zucchinis, green beans, and red bell pepper. Continue cooking for another 20 minutes, allowing the vegetables to soften just enough without losing their fresh summer crunch and vibrant colors. This last step brings bright freshness to this rich dish.
Step 8: Finishing Touches
Before serving, remove the bay leaves and sprinkle freshly chopped parsley on top. This fresh herb garnish adds a pop of color and a burst of green brightness that perfectly complements the stew’s deep flavors.
How to Serve Summer Beef Stew Recipe
Garnishes
Fresh parsley is not just a pretty garnish—it brightens up the flavor and adds a mild herbaceous lift. For extra flair, a sprinkle of freshly cracked black pepper or a small drizzle of olive oil can enhance the richness without overpowering.
Side Dishes
This stew is hearty enough to stand on its own, but pairing it with crusty bread or garlic parmesan naan can soak up the luscious broth beautifully. Alternatively, creamy mashed potatoes or a simple buttered rice side add warmth and comforting texture.
Creative Ways to Present
For a casual gathering, serve the stew in rustic bowls topped with parsley and a lemon wedge for a hint of brightness. If you want to impress guests, plate individual servings with a colorful salad on the side and a sprinkle of chili flakes for a touch of heat and visual pop.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover Summer Beef Stew in an airtight container in the refrigerator. It will keep well for up to three days, and flavors often deepen, making the next day’s meal even tastier.
Freezing
This stew freezes wonderfully—just portion it into freezer-safe containers and freeze for up to three months. It’s a perfect make-ahead meal that you can quickly reheat when you want a comforting dinner without any fuss.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally until warmed through. Add a splash of broth or water if it’s thickened too much. The stew holds its texture and flavor beautifully, even after reheating.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While beef chuck is ideal due to its tenderness when slow-cooked, you can substitute with brisket or round. Just remember, tougher cuts benefit from longer simmering times to break down the fibers.
Is red wine necessary in the Summer Beef Stew Recipe?
Red wine adds depth and richness to the stew, but if you prefer not to use alcohol, you can substitute with extra beef broth and a splash of balsamic vinegar or grape juice for acidity and sweetness.
Can I make this stew in a slow cooker?
Yes, you can! After browning the beef and sautéing the vegetables, transfer everything to your slow cooker, add the liquids and herbs, then cook on low for 6 to 8 hours or on high for 3 to 4 hours.
What if I want a thicker stew?
If you like your stew thicker, you can remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate or stir in a slurry of cornstarch and water to thicken it up quickly.
Can I add other vegetables to this stew?
Definitely! Summer vegetables like corn, peas, or eggplant can be fantastic additions—just add them in the last 20 to 30 minutes of cooking to keep their texture and vibrant color.
Final Thoughts
This Summer Beef Stew Recipe is such a joyful meal to make and share with people you love. It combines the heartiness of traditional stew with light, fresh summer vegetables, making it perfect for any occasion when you want something comforting but not heavy. Give it a try—you’ll find it’s a delicious way to celebrate simple, seasonal ingredients with loads of love and flavor.
Print
Summer Beef Stew Recipe
- Prep Time: 0h 20m
- Cook Time: 2h 0m
- Total Time: 2h 20m
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
Description
A comforting and hearty Summer Beef Stew featuring tender chunks of beef simmered with fresh summer vegetables and aromatic herbs, perfect for a satisfying meal during warmer months.
Ingredients
Beef and Broth
- 2 pounds of beef chuck, cut into 1-inch cubes
- 2 cups of beef broth
- 1 cup of red wine
- 1 tablespoon of tomato paste
Vegetables
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 4 carrots, sliced
- 3 stalks of celery, chopped
- 2 large tomatoes, diced
- 2 zucchinis, sliced
- 1 cup of fresh green beans, trimmed and cut into 1-inch pieces
- 1 red bell pepper, chopped
Herbs and Seasonings
- 3 tablespoons of olive oil
- 1 teaspoon of thyme
- 1 teaspoon of rosemary
- 2 bay leaves
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Browning the Beef: Begin by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Add the beef cubes in batches, browning them on all sides to develop flavor. Remove the beef and set aside.
- Sautéing Aromatics: In the same pot, add the remaining 2 tablespoons of olive oil. Sauté the chopped onion and minced garlic until they are soft and fragrant, about 3-5 minutes.
- Cooking Base Vegetables: Add the sliced carrots and chopped celery to the pot, and cook for an additional 5 minutes, stirring occasionally to combine flavors.
- Adding Liquids and Tomato Paste: Stir in the diced tomatoes, beef broth, red wine, and tomato paste, mixing well to integrate the ingredients.
- Simmering with Herbs: Return the browned beef cubes to the pot. Add the thyme, rosemary, bay leaves, salt, and pepper. Bring the stew to a simmer.
- Slow Cooking the Beef: Cover the pot and cook the stew on low heat for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
- Add Summer Vegetables: Add the sliced zucchinis, trimmed green beans, and chopped red bell pepper to the stew. Continue cooking for another 20 minutes until the vegetables are cooked through but still retain some texture.
- Finishing Touches: Remove the bay leaves before serving. Garnish the stew with freshly chopped parsley for a burst of color and freshness.
Notes
- For best flavor, brown the beef in batches to avoid crowding the pot.
- If you prefer a thicker stew, you can mash some of the cooked vegetables or add a cornstarch slurry during the last few minutes of cooking.
- Red wine can be omitted or replaced with an equal amount of extra beef broth for a milder taste or non-alcoholic version.
- This stew tastes even better the next day as the flavors continue to meld.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
