Beef with vegetables

This cozy stew with beef and veggies is a classic French comfort food that fills you up and keeps you warm when it’s chilly out.

I always make this stew on rainy fall Sundays—my grandma taught me how. When my kids catch a whiff, they know there's something special for dinner.

Hearty Ingredients

• 1 kg boneless beef shoulder: a budget-friendly cut that gets super tender when cooked slow
• 30 ml olive oil: grab a good one to get the beef nice and brown
• 1 L chicken stock: gives your broth loads of flavor
• 1 L water: makes sure there's enough broth for all the veggies
• Herb bundle: thyme, bay leaves, and parsley—these make it smell amazing
• 4 garlic cloves: fresh garlic really boosts the taste
• 1 onion with cloves stuck in: this old-school trick brings a gentle spiced note to the broth
• 4 peeled parsnips: they bring a sweet balance to the beef
• 4 peeled carrots: use firm, brightly colored ones for crunch
• 1 rutabaga: adds earthy flavor and bulk
• 2 celery stalks: tosses in a fresh, fragrant note
• 2 leeks: sweet and soft, perfect in broth
• 450 g green or yellow beans: they stay snappy in the stew
• 12 small new potatoes: these hold up well while simmering
• 1 savoy cabbage: pick one that's crisp and green
• Coarse salt and fresh pepper: add as much as you like
• Finishing salt: sprinkle a little on top before eating

Step-by-Step Directions

Brown the beef:

Heat up olive oil in a big stockpot over medium-high until it shimmers but isn’t smoking. Sear the beef pieces in batches, a few minutes per side, so each gets a lovely crust. Getting that color builds tons of flavor, so take your time on this bit.

Make the broth:

Pour in the chicken stock and water. Toss in your herbs, smash up the garlic cloves just a bit, and stick the cloves into the onion before adding that too. Sticking the cloves in means you won’t lose them, but you’ll still get their flavor.

Slow-cook the meat:

Sprinkle in salt and a bunch of pepper. Bring the pot up to a boil, then drop the heat way down to keep it just simmering. Skim off anything weird that floats to the top. Put the lid on and let it hang out for a good two hours till the beef falls apart easily with a fork.

Put in the veggies:

Add all your chopped veggies into the broth. The liquid should almost cover them—if not, pour in a bit more water. Keep it on low for twenty to thirty minutes till everything’s soft but still holding together.

Serve it up:

Put the beef smack in the middle of a big platter. Heap the veggies all around. Ladle hot broth over everything. Top with a pinch of finishing salt and serve right away with some toasted country bread.

Beef shoulder always ends up being my go-to for this one. My grandma swore by it because it’s just fatty enough for flavor and turns melt-in-your-mouth after a long simmer. When I pull out this stew, everyone in the family comes running for a comforting meal together.

Storing Your Stew

It keeps great in the fridge for three to four days. I like to keep the meat, veggies, and broth in separate sealed containers. When you're ready to eat, gently warm up the broth first, then add the beef and veggies at the end so they don't get mushy. You can freeze portions for up to three months too, no problem.

Simple Twists and Swaps

This dish is super flexible. In summer, sub out the cabbage for zucchini and mix in fresh tomatoes right at the end. When it's winter, throw in some pumpkin or other squash. If you want a deeper taste, swap the beef shoulder for shank or cheek. Change up the herbs in the bundle whenever you feel like it.

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Origins and Family Traditions

This beef stew has deep roots with French families, especially out in farm country. Back in the day, people made it to use up garden veggies and less fancy beef cuts. Every region puts its own spin on it—down south, you might find added beans, while in Alsace they pile in cabbage and root veggies. It shows how French home cooks turn simple staples into something comforting and filling.

Chef Tips

• Rest the stew for fifteen minutes before dishing out so the flavors have time to really pop
• Skim the top a few times during the first hour for a clearer broth
• Cut all the veggies about the same size so they cook evenly

Frequently Asked Questions

→ What kinds of vegetables are used here?

This stew includes carrots, parsnips, rutabaga, leeks, celery, beans, savoy cabbage, and potatoes for diverse flavors and textures.

→ What’s the best cut of meat to use?

Beef shoulder is a perfect choice because it becomes tender and flavorful with slow cooking.

→ How do you make a tasty broth?

Start with a homemade chicken stock, toss in fresh herbs, garlic, a clove-studded onion, and only lightly salt for a delicious base.

→ How long does it take to cook this?

Let the beef simmer gently for about 2 hours, then cook the veggies for another 20–30 minutes until tender.

→ What goes well with this dish?

This stew pairs wonderfully with crusty country bread, a pinch of coarse salt, and a nice red wine.