Here’s a hearty mixed stew recipe with meat, vegetables, and a rich, savory broth. I’ll make it flexible so you can adapt it to whatever you have on hand.
Ingredients (Serves 4–6)
Meat & Protein:
- 1 lb beef chuck, cut into 1-inch cubes
- 1 lb chicken thighs or drumsticks, cut into pieces (optional, for mixed meat stew)
- Salt and pepper to taste
- 2–3 tbsp olive oil
Vegetables:
- 2 onions, chopped
- 3–4 carrots, sliced
- 3–4 potatoes, cubed
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- 1 cup mushrooms, sliced (optional)
- 1–2 cups frozen peas or green beans (added near the end)
Broth & Flavor:
- 4 cups beef or chicken broth
- 1 cup red or white wine (optional)
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp smoked paprika (optional)
- 2–3 garlic cloves, minced
Thickening (Optional):
- 2 tbsp flour or cornstarch mixed with 2–3 tbsp water (slurry)
Instructions
1. Brown the Meat
- Season meat with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Brown meat in batches, then remove and set aside.
2. Sauté Vegetables
- In the same pot, sauté onions, carrots, celery, and bell pepper for 5–7 minutes.
- Add garlic and cook 1 more minute.
3. Build the Stew Base
- Stir in tomato paste and cook 1–2 minutes.
- Deglaze with wine (if using), scraping up browned bits.
- Add broth, bay leaves, thyme, rosemary, paprika, and browned meat.
4. Simmer
- Bring to a gentle boil, then reduce heat to low.
- Cover and simmer 1.5–2 hours, or until meat is tender.
5. Add Starchy Vegetables
- About 30 minutes before finishing, add potatoes and mushrooms.
- Continue simmering until potatoes are soft.
6. Finish with Greens & Thicken
- Add frozen peas or green beans in the last 5–10 minutes.
- For thicker stew, stir in flour/cornstarch slurry and simmer until thickened.
7. Serve
- Taste and adjust salt and pepper.
- Remove bay leaves. Serve hot with crusty bread or over rice.
💡 Tips:
- For extra depth, add a splash of Worcestershire sauce or soy sauce.
- Mixed meat (beef + chicken) gives a richer flavor, but you can also use just one type.
- Leftovers taste even better the next day as flavors meld.
If you want, I can also give you a one-pot pressure cooker version that makes this stew in under an hour—super convenient for busy days.
Do you want me to do that?
