If you’re craving a cozy, hearty meal that’s perfect for chilly nights, you’re going to absolutely love this Skillet Beef Stew with Roasted Vegetables Recipe. It’s the kind of dish that fills your kitchen with the best aromas and leaves you feeling fully satisfied — trust me, I’ve made it more times than I can count, and each time it just gets better. Plus, it’s all cooked in one skillet, which means less cleanup and more time to enjoy your meal. Let me walk you through exactly how to make this fan-freaking-tastic stew come to life!
Why You’ll Love This Recipe
- Rich, Comforting Flavor: The slow-cooked beef with roasted veggies creates a deep, savory flavor that feels like a warm hug on a plate.
- One-Skillet Ease: Everything comes together in one pan, so you save on dishes and still get a beautiful, hearty meal.
- Versatile and Customizable: You can easily swap out vegetables or protein to suit what you have on hand or your dietary preferences.
- Perfect for Any Occasion: Whether it’s a casual weeknight or a weekend dinner with friends, this stew always impresses without the fuss.
Ingredients You’ll Need
The ingredients for this skillet beef stew are simple, fresh, and come together to build layers of flavor you’ll swoon over. I always recommend using good-quality beef stew meat and fresh veggies to get the best results — no shortcuts here.
- Beef Stew Meat: Look for well-marbled beef tips or stew meat; they stay tender and juicy after searing and simmering.
- Carrots: Sweet and earthy, they roast beautifully and add a lovely bite to the stew.
- Baby Potatoes: Their creamy inside and slightly crisp edges after roasting give the stew a nice texture contrast.
- Red Wine: Adds acidity and depth—choose a dry red you enjoy drinking.
- Beef Stock: The base for your sauce, enriching the stew with savory richness.
- Garlic: Fresh garlic grated into the roux gives an aromatic punch.
- Butter: Along with olive oil, it adds richness and helps create a silky sauce.
- Flour: Helps thicken the sauce, but you can substitute with cornstarch if you want gluten-free.
- Olive Oil: For both roasting the vegetables and searing the beef, adding subtle fruity flavors.
- Parsley: Fresh parsley sprinkled at the end brightens up the dish beautifully.
- Salt & Pepper: Essential seasonings to bring all the flavors together.
Variations
What I love about this skillet beef stew with roasted vegetables recipe is how easy it is to tweak based on what’s in your fridge or your cravings. You can tweak it to be lighter, add more veggies, or even make it vegetarian.
- Swap the Protein: I’ve made this stew with chicken thighs instead of beef for a lighter version, and it still turns out rich and tasty. For a vegetarian option, try hearty mushrooms like portobello or cremini—they soak up the sauce beautifully.
- Extra Veggies: Toss in some red bell peppers or green peas in the last five minutes of cooking for extra color and sweetness. I’ve added mushrooms and onions sometimes, which make the stew even more satisfying.
- Gluten-Free Option: Instead of flour, I use cornstarch mixed with a bit of water to thicken the sauce without any gluten, and it works like a charm!
How to Make Skillet Beef Stew with Roasted Vegetables Recipe
Step 1: Prep and Roast the Vegetables
Start by preheating your oven to 425°F — roasting adds a lovely caramelized flavor that you can’t get from boiling or steaming. While it heats, wash, peel, and roughly chop the carrots and cut the baby potatoes in half. Toss them with olive oil, a pinch of salt, and pepper right on a baking sheet. Roast these beauties in the oven for about 20 minutes until they’re just about fork-tender. This roasting step really ups the flavor game — I never skip it because it makes the veggies taste so much sweeter and more complex.
Step 2: Sear the Beef
Next, heat a mix of olive oil and butter in a large skillet — I swear by my cast iron pan for maximum heat retention and even searing. Add the beef in a single layer and season with salt and pepper. Let each side brown properly, getting that beautiful golden crust which locks in the juices. Don’t rush this! Once all sides are seared, remove the meat and set it aside for the next step. This crust is what gives your stew that deep flavor, so be patient and don’t overcrowd the pan.
Step 3: Build the Sauce with Garlic and Roux
Lower the heat a bit and add another tablespoon of butter to your pan, aiming to have about three tablespoons of fat left in there (oil plus butter from before). Sprinkle in your flour and whisk it together with the fat, scraping up all those delicious browned bits stuck to the pan bottom — this is where the magic starts! Then, using a microplane, grate fresh garlic directly into the pan and stir for about a minute on low heat, making sure the flour mixture cooks through and smells nutty without burning.
Step 4: Deglaze, Add Stock, and Simmer
Slowly drizzle in the red wine while whisking constantly to prevent lumps. The wine will loosen the roux and help form a flavorful base. Once it’s smooth, pour in the beef stock and bring the skillet up to a gentle boil. This will thicken into a luscious sauce soon. Add back the seared beef and roasted vegetables. Let everything simmer together until the sauce thickens and everything is heated through, which usually takes about 10-15 minutes. I love watching the sauce get glossy and coat the beef and veggies — it’s so satisfying.
Step 5: Final Seasoning and Serving
Almost there! Sprinkle in the salt, pepper, and fresh parsley. Give it a gentle stir, taste it, and adjust seasoning as needed — sometimes a pinch more salt or pepper really brings it home. Serve warm with a crisp green salad and some crusty bread to soak up every delicious drop of this stew. My family goes crazy for this combo; it’s a total winner every time.
Pro Tips for Making Skillet Beef Stew with Roasted Vegetables Recipe
- Don’t Skip the Sear: Searing the beef until it’s golden on all sides seals in the juices and adds deep flavor — rushing this step can make your meat tough.
- Roasting Vegetables First: I discovered this trick years ago — roasting your carrots and potatoes first amps up their flavor and keeps them from getting mushy in the stew.
- Use a Microplane for Garlic: Grating garlic right into the pan ensures an even, mild garlic aroma without overpowering chunks.
- Watch Your Sauce Thickness: If your sauce is too thin, let it simmer longer uncovered; if it gets too thick, whisk in a splash of stock or water to loosen it up.
How to Serve Skillet Beef Stew with Roasted Vegetables Recipe
Garnishes
I always love finishing this stew with a sprinkle of fresh parsley — it adds a pop of color and a fresh taste that balances the richness. Sometimes I toss on a little cracked black pepper or a tiny drizzle of good olive oil before serving. If you’re feeling indulgent, a dollop of sour cream can be fantastic too!
Side Dishes
This dish pairs wonderfully with a crisp green salad dressed in a simple vinaigrette to cut through the richness. And warm crusty bread or buttery dinner rolls are perfect for mopping up every last bit of that savory sauce — my go-to when I want to impress guests but keep things simple.
Creative Ways to Present
For a special occasion, I like to serve the stew in individual cast iron skillets right at the table — it keeps things warm and adds a rustic, cozy vibe. You can also spoon it over creamy mashed potatoes or buttery polenta for an extra comforting twist. A sprinkle of fresh herbs or even shaved Parmesan cheese can make it feel extra special.
Make Ahead and Storage
Storing Leftovers
I like to store leftovers in an airtight container in the fridge. The flavors actually deepen overnight, so if you have any left (rare in my house!), it tastes even better the next day. It keeps well for 3-4 days.
Freezing
This skillet beef stew freezes like a dream. Portion it out into freezer-safe containers or bags, and it will keep for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove. Just be sure to give it a good stir to bring back that silky sauce texture.
Reheating
I reheat leftovers on the stovetop over medium-low heat, adding a splash of beef stock or water if the sauce has thickened too much. This keeps the stew nice and moist without overcooking the veggies or meat. Microwave reheating works too, but stirring halfway through helps keep things even.
FAQs
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Can I use a slow cooker for this skillet beef stew with roasted vegetables recipe?
Absolutely! If you’re short on time in the initial searing step, you can sear the beef and then transfer everything to a slow cooker. Add your roasted vegetables, wine, stock, and seasonings, and cook on low for 6-8 hours. The slow cooker version yields tender meat but won’t have quite the same caramelized flavors you get from the skillet method.
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What’s the best cut of beef for stew?
I recommend beef chuck or stew meat with good marbling because they become tender and flavorful after slow cooking. Avoid leaner cuts like sirloin, as they can dry out. If you buy pre-cut stew meat, look for pieces that are well-marbled and not too lean.
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Can I make this recipe gluten-free?
Yes! Simply substitute the flour in the roux with cornstarch or a gluten-free flour blend. Use about half the amount of cornstarch mixed with a bit of cold water to avoid lumps. This switch doesn’t compromise flavor or texture.
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How do I prevent the beef from getting tough?
Key tips: don’t over-sear at too high heat (medium-high is best), avoid overcrowding the pan so the meat browns well, and simmer gently once combined with liquids. Also, using the right cut (chuck or stew meat) helps keep it tender and juicy.
Final Thoughts
This skillet beef stew with roasted vegetables recipe holds a special place in my heart because it’s the perfect mix of comfort, flavor, and simplicity. I love sharing it with friends and family because it always brings people to the table with smiles and full plates. If you want a dish that feels like a warm, homemade hug, this one’s a winner — so grab your skillet and give it a go. I can’t wait to hear how much you enjoy it!
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Skillet Beef Stew with Roasted Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: American
Description
This hearty Skillet Beef Stew recipe delivers tender chunks of beef, roasted carrots, and baby potatoes in a rich, savory red wine and beef stock gravy. Perfectly seared and finished in a cast iron skillet, this comforting stew is easy to prepare and ideal for a cozy family meal.
Ingredients
Beef Stew and Vegetables
- 1 ½ lbs beef stew or beef tips
- 2 carrots
- 6–8 baby potatoes
Sauce and Seasoning
- ½ cup red wine
- 1 ½ cups beef stock
- 2 cloves garlic
- 2 tablespoons butter
- 3 tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon parsley
Other
- Olive oil (for roasting and searing)
Instructions
- Preheat Oven: Heat the oven to 425 degrees Fahrenheit to prepare for roasting the vegetables.
- Prepare Vegetables: Wash, peel, and roughly chop the carrots. Wash the baby potatoes and cut them in half to ensure even roasting.
- Roast Vegetables: Toss the carrots and potatoes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes until they are just under fork-tender. Remove from the oven and set aside.
- Heat Skillet: In a large cast iron skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter until melted and hot.
- Sear Beef: Place the beef in the skillet in a single layer. Season with salt and pepper, and sear on all sides until nicely browned. Remove the beef from the skillet and set aside.
- Make Roux: Reduce the heat to low. Add 1 tablespoon of butter to the skillet to melt, ensuring there is about 3 tablespoons of fat in the pan total. Sprinkle the flour over the fat and whisk constantly, scraping up browned bits from the pan to create a roux.
- Add Garlic: Grate the garlic cloves directly into the skillet using a microplane. Cook the flour and garlic mixture on low heat for 1 minute, stirring constantly to avoid burning.
- Incorporate Liquids: Slowly pour in the red wine while whisking to fully incorporate the roux. Then add the beef stock, stirring continuously, and bring the mixture to a low boil.
- Combine Ingredients: Return the seared beef and roasted vegetables to the skillet. Stir to combine and continue cooking until the sauce thickens and everything is heated through.
- Season and Garnish: Stir in salt, pepper, and chopped parsley. Taste and adjust seasoning as needed to your preference.
- Serve: Serve the skillet beef stew hot with a side of green salad and warm bread for a complete meal.
Notes
- Protein Variations: Substitute beef with chicken thighs for a lighter option or mushrooms for a vegetarian twist.
- Extra Vegetables: Add red pepper, onion, peas, or mushrooms for additional texture and flavor.
- Gluten-Free Option: Use cornstarch instead of flour to thicken the sauce for a gluten-free version.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
