Beef Stew with Zucchini for a Cozy One-Pot Dinner

Beef stew with zucchini is a hearty one-pot meal of tender beef, potatoes, carrots, and zucchini simmered in a savory broth. The zucchini goes in near the end, so it becomes tender without dissolving into the sauce, while a long, gentle simmer gives the beef time to soften.

Ingredients

2 lb (900 g) boneless beef chuck, cut into 1½-inch (4 cm) cubes
1½ tsp (8 g) kosher salt, divided, plus more to taste
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) neutral cooking oil, such as canola or vegetable oil
1 medium yellow onion, about 1 cup (150 g) chopped
3 garlic cloves, about 1 tbsp (9 g) minced
2 tbsp (32 g) tomato paste
2 tbsp (16 g) all-purpose flour
½ cup (120 ml) dry red wine, or extra beef broth
4 cups (950 ml) beef broth, preferably low-sodium
1 tbsp (15 ml) Worcestershire sauce
1 tsp (1 g) dried thyme
1 bay leaf, about 0.2 g
3 medium carrots, about 1 lb (450 g), peeled and cut into ¾-inch (2 cm) pieces
1 lb (450 g) Yukon Gold potatoes, cut into 1-inch (2.5 cm) chunks
2 medium zucchini, about 1 lb (450 g) total, cut into ¾-inch (2 cm) half-moons
2 tbsp (8 g) chopped fresh parsley, optional, for serving

Instructions

Prepare the beef and vegetables. Pat the beef dry with paper towels; dry surfaces brown more readily than damp ones. Season it with 1 teaspoon of the salt and the pepper. Chop the onion and garlic, cut the carrots and potatoes, and leave the zucchini aside for later. Cutting the zucchini into fairly thick half-moons helps it keep its shape during the final simmer.
Brown the beef. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches so the pieces have room around them, brown the beef for about 3 minutes per side, or 12 minutes total. Transfer each browned batch to a plate. If the pot looks dry between batches, add a small splash of oil. Avoid crowding the pot: packed-in beef releases moisture and steams instead of forming a deep brown crust.
Cook the aromatics and build the base. Reduce the heat to medium. Add the onion and cook for about 4 minutes, stirring and scraping up browned bits, until softened. Stir in the garlic and tomato paste and cook for 1 minute. Sprinkle in the flour and stir for another minute so it coats the onion and loses its raw taste. Pour in the wine, if using, and scrape the bottom of the pot until the browned bits loosen.
Simmer the beef until tender. Return the beef and any juices on the plate to the pot. Add the broth, Worcestershire sauce, thyme, bay leaf, and remaining ½ teaspoon of salt. Bring the liquid to a gentle simmer, which should take about 5 minutes, then cover the pot and lower the heat. Simmer gently for 1 hour 15 minutes, stirring once or twice. Keep the liquid at a quiet bubble rather than a hard boil; vigorous boiling can make the beef tough and cause the broth to reduce too quickly.
Add the potatoes and carrots. Stir in the carrots and potatoes, cover, and simmer for 20 minutes. Check that the pot is still gently bubbling and that the vegetables are mostly submerged; add a little water or broth if the liquid has reduced more than expected. The potatoes and carrots should be starting to become tender but still hold their shape.
Finish with zucchini. Stir in the zucchini and simmer uncovered for 10 minutes, just until it is tender when pierced but not falling apart. Remove the bay leaf. Check the largest beef piece with a food thermometer: USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. The long simmer should leave the beef well beyond that temperature and tender; let the stew stand off the heat for 3 minutes before serving.
Adjust and serve. Taste the broth and add more salt or pepper if needed. If you prefer a thicker stew, gently mash a few potato pieces against the side of the pot and stir them back in. Ladle into bowls and finish with parsley, if desired.

Tips

Choose the right beef. Chuck is a good choice because its connective tissue softens during a slow simmer and gives the broth body. If buying pre-cut stew meat, look for pieces that are similar in size so they cook at roughly the same pace. Very lean cuts, such as round, can become dry before they turn tender.
Keep the simmer gentle. A hard boil does not make the stew cook better or faster; it can tighten the meat and break up the vegetables. If the broth is bubbling vigorously, lower the heat. Every pot and burner behaves a little differently, so use the visual cue of a few small bubbles rather than relying on the burner setting alone.
Make a practical wine swap. The red wine adds acidity and a deeper flavor, but it is optional. Use the same amount of extra beef broth instead; the stew will taste a little less bright and winey but will still have a savory base. Do not substitute vinegar in the same quantity, since it would make the broth sharply sour.
Keep the zucchini intact. Add it only for the final 10 minutes and cut it into thick pieces. If it is added with the potatoes, it will likely become very soft by the time the beef is tender. For a stew with more broth, add an extra ½ cup (120 ml) of beef broth; for a thicker finish, mash some of the cooked potatoes rather than adding more flour at the end.

Serving Suggestions

Serve the stew hot in wide bowls, with enough broth to coat the beef and vegetables. Crusty bread, dinner rolls, or buttered toast are useful for soaking up the savory liquid. For a simple side, offer a green salad dressed with a sharp vinaigrette, or serve steamed green beans or sautéed cabbage alongside the stew.

If the meal already feels filling, keep the portions modest and add a bright, crisp side rather than another starchy dish. A sprinkle of parsley adds a fresh note, while a little black pepper at the table lets people adjust their own bowls. This stew also works well ladled over a small serving of egg noodles, rice, or mashed potatoes, though the potatoes in the pot make an extra starch optional.

Variations

Use different vegetables: Swap up to half of the carrots for parsnips, or add a cup (about 150 g) of sliced mushrooms with the onion. Parsnips bring a sweeter, earthier flavor; mushrooms add a deeper savory note. If using quick-cooking vegetables such as peas, stir in about 1 cup (150 g) during the final 3 minutes instead of adding them with the carrots.

Make it without gluten: Leave out the all-purpose flour. The broth will be thinner, but you can thicken it at the end by mashing a few potato pieces into the liquid. Alternatively, stir 1 tablespoon (8 g) of cornstarch into 1 tablespoon (15 ml) of cold water, add the slurry to the gently simmering stew, and cook for 1 to 2 minutes until the broth thickens. Check that any Worcestershire sauce you use is suitable for your needs.

Change the herbs or broth: Replace the dried thyme with 1 teaspoon (1 g) of dried rosemary, or use 1 tablespoon (3 g) chopped fresh thyme. Rosemary has a stronger, woodier flavor, so avoid adding a large amount. For a lighter-tasting stew, use a mix of beef broth and water; the broth will be less rich, so taste and season carefully at the end.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Transfer the stew to shallow, covered containers so it cools more evenly, and keep it refrigerated for 3 to 4 days. The zucchini softens further as it sits, but the stew remains suitable for reheating during that time. For longer storage, freeze it in airtight containers for up to 3 months for best quality. Leave a little room at the top because the liquid expands as it freezes, and thaw frozen portions in the refrigerator before reheating when possible.

Reheat only the amount you plan to eat. Warm it in a covered saucepan over medium-low heat, stirring occasionally, until the stew is steaming throughout and reaches 165°F (74°C); check with a food thermometer. Add a splash of broth or water if the sauce has thickened in the refrigerator. You can also reheat a portion in the microwave in a covered, microwave-safe bowl, stirring at least once so it heats evenly. Bring chilled or thawed leftovers to 165°F (74°C) rather than simply warming them until lukewarm.

Frequently Asked Questions

Can I make beef stew with zucchini ahead of time?

Yes. You can make the stew a day ahead and refrigerate it promptly. The flavors settle as it rests, though the zucchini will be softer after storage and reheating. For firmer zucchini, prepare the stew through the carrot-and-potato step, cool and refrigerate it, then add freshly cut zucchini while reheating and simmer until tender. Heat the finished leftovers to 165°F (74°C).

Why is my stew meat still tough?

Beef chuck often needs more time at a gentle simmer before its connective tissue softens. If the meat is still chewy after the stated simmer, cover the pot and continue cooking in 15-minute increments, checking tenderness each time. Keep the heat low and make sure there is enough liquid in the pot. A high boil can make the meat seem tougher rather than speeding up the tenderizing process.

Can I use yellow squash instead of zucchini?

Yes. Use the same weight of yellow summer squash and cut it into similar-size pieces. Its texture and cooking time are close to zucchini, so add it for the final 10 minutes. Either squash can release some moisture as it cooks, which is another reason to add it near the end rather than leaving it in the pot for the full braise.

Can I cook this stew in a slow cooker?

Yes, though the stovetop method makes browning and reducing the sauce easier. Brown the beef in a skillet, cook the onion and tomato paste, and deglaze the pan before transferring everything to the slow cooker with the broth and seasonings. Cook until the beef is tender, then add the potatoes and carrots with enough time for them to soften and add the zucchini near the end. Slow cookers vary, so follow the appliance’s guidance and check tenderness rather than assuming one exact time will suit every model.

How can I tell when the zucchini is done?

Test a piece with the tip of a knife after about 10 minutes of gentle simmering. It should be easy to pierce but should not collapse when lifted with a spoon. If it is still too firm, simmer for another 2 to 3 minutes and check again. The zucchini continues to soften in the hot stew after the pot comes off the heat, so avoid cooking it until it is already mushy.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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