This Beef and Zucchini Stew is a deeply comforting one-pot meal that feels like a hug in a bowl. Tender beef chuck simmers with zucchini in a rich, savory broth for ultimate satisfaction. It’s a straightforward recipe that tastes like you’ve been cooking all day.
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Why You’ll Love This Beef and Zucchini Stew
- Flexible & forgiving: Swap vegetables or adjust herbs to use what you have.
- Perfect textures: Melt-in-your-mouth beef and soft, distinct zucchini in a rich broth.
- Amazing leftovers: Flavors deepen overnight for easy future meals.
- One-pot wonder: Everything cooks in a single pot for minimal cleanup.
Ingredients & Tools
- 900 g beef chuck, cut into 2.5 cm cubes
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 medium zucchinis, cut into 2 cm half-moons
- 2 tbsp tomato paste
- 120 ml dry red wine (like a Cabernet Sauvignon)
- 1 liter beef broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley, for garnish
Tools: A large, heavy-bottomed pot or Dutch oven (around 5–6 quarts is ideal), a sharp knife, and a wooden spoon.
Notes: Don’t skip the red wine—it adds depth and acidity. A heavy pot ensures even browning and gentle simmering.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 15 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 15 minutes | Total Time: 2 hours 35 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your beef. Chuck roast is the best cut for stewing. It has a good amount of marbling and connective tissue that breaks down during the long, slow cooking, resulting in incredibly tender meat. Avoid lean cuts like sirloin, which can become tough.
- Don’t rush the browning. This is the foundation of your stew’s flavor. Take the time to get a proper, dark brown crust on the beef in batches. Those little browned bits stuck to the bottom of the pot (the fond) are pure flavor gold.
- Why add the zucchini later? Zucchini has a high water content and can become mushy if cooked for too long. Adding it in the last 20-30 minutes of cooking ensures it becomes tender but still holds its shape and has a pleasant texture.
- To deglaze or not to deglaze? Always deglaze! After browning the meat and sautéing the aromatics, that layer of fond needs to be scraped up. Using the red wine to do this lifts all that flavor back into the stew, not leaving it stuck to the pot.
How to Make Beef and Zucchini Stew
Step 1: Pat the beef cubes completely dry with paper towels—this is crucial for getting a good sear. Season generously with salt and pepper. Heat the olive oil in your large pot over medium-high heat until it shimmers. Working in batches to avoid crowding the pan, add the beef in a single layer and sear until deeply browned on all sides, about 3-4 minutes per side. Transfer the browned beef to a plate and set aside. You’ll notice those beautiful brown bits on the bottom of the pot; that’s exactly what you want.
Step 2: Reduce the heat to medium. Add the diced onion and carrots to the same pot. Sauté for about 5-7 minutes, stirring occasionally, until the onion has softened and turned translucent. You’re not looking for color here, just softening. Add the minced garlic and cook for another minute until fragrant—be careful not to let it burn, as it can turn bitter.
Step 3: Push the vegetables to the side of the pot. Add the tomato paste to the cleared space and let it cook for about a minute, stirring constantly. This quick cook helps to caramelize the sugars in the paste and removes any raw, tinny taste, giving your stew a richer, deeper tomato flavor.
Step 4: Now for the deglazing! Pour in the red wine, and using your wooden spoon, scrape the bottom of the pot vigorously to release all those browned bits. Let the wine simmer and reduce by about half, which should take 2-3 minutes. You’ll notice the liquid will thicken slightly and the sharp alcohol smell will fade, leaving behind a wonderful fruity acidity.
Step 5: Return the seared beef and any accumulated juices back to the pot. Pour in the beef broth, and add the bay leaf and dried thyme. Give everything a good stir to combine. Bring the stew to a boil, then immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 1 hour and 30 minutes.
Step 6: After the initial simmer, check the beef. It should be starting to become tender but not quite falling apart yet. Now, stir in the chopped zucchini. Re-cover the pot and continue to simmer for another 20-30 minutes. The zucchini should be soft and easily pierced with a fork but not disintegrating into the broth.
Step 7: Once the zucchini is tender and the beef is fork-tender, it’s time to finish. Remove and discard the bay leaf. Taste the stew and adjust the seasoning with more salt and pepper as needed. If the broth seems a bit thin, you can let it simmer uncovered for another 10-15 minutes to reduce and thicken slightly. Stir in the fresh parsley right before serving for a burst of fresh color and flavor.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for 3–4 days.
- Freezer: Freeze base without zucchini for up to 3 months; add fresh zucchini when reheating.
- Reviving: Reheat gently on the stovetop, adding a splash of broth if too thick.
Serving Suggestions
Complementary Dishes
- Crusty, buttered bread — It’s non-negotiable for mopping up every last drop of that delicious, savory broth. A baguette or a rustic sourdough works perfectly.
- Creamy mashed potatoes — Spooning this stew over a fluffy mound of buttery mashed potatoes turns it into the ultimate comfort food feast. The textures are a dream together.
- A simple green salad with a sharp vinaigrette — The crisp, acidic salad provides a refreshing contrast to the rich, hearty stew, balancing out the meal beautifully.
Drinks
- A glass of the red wine you cooked with — It’s a perfect pairing because the flavors are already in harmony. The wine’s body and tannins stand up well to the robust beef.
- A dark ale or stout — The malty, sometimes chocolatey notes in a dark beer complement the deep, savory flavors of the stew wonderfully.
- Sparkling water with lemon — For a non-alcoholic option, the effervescence and citrus help cleanse the palate between bites of the rich stew.
Something Sweet
- Warm apple crumble with vanilla ice cream — The sweet, spiced apples and cool cream are a classic, comforting end to a meal that started with a stew.
- Dark chocolate pot de crème — A rich, silky chocolate dessert feels indulgent and sophisticated after the rustic main course.
- Simple shortbread cookies — Their buttery simplicity and slight sweetness are a lovely, light way to finish without being too heavy.
Top Mistakes to Avoid
- Mistake: Crowding the pot when browning the beef. If you add too much beef at once, the pot’s temperature drops dramatically and the meat steams instead of sears. You’ll end up with grey, boiled-tasting beef instead of flavorful, browned chunks. I’ve messed this up before too, and it really does make a difference.
- Mistake: Adding the zucchini at the beginning. Zucchini cooks relatively quickly and has a high water content. If you add it with the beef, it will completely disintegrate into the stew, making the texture mushy and watering down your beautiful broth.
- Mistake: Boiling the stew instead of simmering it. A gentle simmer is what breaks down the connective tissue in the beef to make it tender. A rolling boil will make the beef tough and can cause the vegetables to break down too much. Keep the heat low and be patient.
- Mistake: Skipping the taste test at the end. Seasoning is layered in this recipe. The broth can taste quite different after all the ingredients have melded together. Always taste and adjust the salt and pepper right before serving—it’s the key to a perfectly balanced dish.
Expert Tips
- Tip: Make it a day ahead. Stews are famously better the next day. Cook it, let it cool completely, and store it in the fridge overnight. The fat will rise to the top and solidify, making it easy to skim off for a leaner stew, and the flavors will be incredibly deep and unified.
- Tip: Use a splash of vinegar if you skipped the wine. If you don’t cook with alcohol, you can deglaze with extra beef broth. To make up for the lost acidity, add a teaspoon of red wine vinegar or balsamic vinegar at the end of cooking to brighten everything up.
- Tip: Thicken it up without flour. If you prefer a thicker, gravy-like stew, mash a few of the cooked carrot and zucchini pieces against the side of the pot with a fork and stir them back in. This creates a natural, flavorful thickness without needing a roux.
- Tip: Brown the tomato paste. That quick minute of cooking the tomato paste on its own before deglazing is a game-changer. It deepens its flavor from bright and sharp to rich and sweet, adding a whole new dimension to the base of your stew.
FAQs
Can I make this Beef and Zucchini Stew in a slow cooker?
Absolutely! Follow steps 1 through 4 in a skillet on the stovetop to brown the beef and sauté the aromatics. Then, transfer everything (except the zucchini) into your slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours. Add the zucchini in the last 30-60 minutes of cooking so it doesn’t get too soft. The long, slow heat makes the beef incredibly tender.
What can I use instead of red wine?
No problem at all. You can substitute with an equal amount of additional beef broth. For that touch of acidity that the wine provides, I’d recommend adding a tablespoon of balsamic vinegar or red wine vinegar along with the broth. It won’t taste exactly the same, but it will give you that important flavor balance.
How long will leftovers keep in the fridge?
Stored in an airtight container, this stew will keep beautifully for 3 to 4 days. The zucchini will soften further, but the flavors will be even more developed. Reheat it gently on the stovetop over medium-low heat, adding a splash of broth or water if it seems too thick.
Can I freeze this stew?
You can, but with a caveat. The zucchini’s texture will become very soft and watery upon thawing and reheating. If you plan to freeze it, I’d recommend making the stew without the zucchini. Freeze the base, and then when you reheat it, add freshly chopped zucchini and simmer until tender. The stew base freezes perfectly for up to 3 months.
My stew is too thin. How can I thicken it?
The easiest way is to let it simmer uncovered for an extra 10-15 minutes to allow some of the liquid to evaporate. If you need it thicker faster, you can make a quick slurry: mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. Stir this into the simmering stew and cook for another 2-3 minutes until it thickens.
Beef And Zucchini Stew
Make this easy, one-pot Beef and Zucchini Stew for a hearty, comforting meal. Tender beef and fresh zucchini in a rich broth. Get the recipe now!
Ingredients
For the Ingredients
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900 g beef chuck (cut into 2.5 cm cubes)
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2 tbsp olive oil
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1 large yellow onion (diced)
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3 cloves garlic (minced)
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2 medium carrots (peeled and sliced)
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2 medium zucchinis (cut into 2 cm half-moons)
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2 tbsp tomato paste
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120 ml dry red wine (like a Cabernet Sauvignon)
-
1 liter beef broth
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1 bay leaf
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1 tsp dried thyme
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Salt and freshly ground black pepper (to taste)
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2 tbsp chopped fresh parsley (for garnish)
Instructions
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Pat the beef cubes completely dry with paper towels—this is crucial for getting a good sear. Season generously with salt and pepper. Heat the olive oil in your large pot over medium-high heat until it shimmers. Working in batches to avoid crowding the pan, add the beef in a single layer and sear until deeply browned on all sides, about 3-4 minutes per side. Transfer the browned beef to a plate and set aside. You’ll notice those beautiful brown bits on the bottom of the pot; that’s exactly what you want.01
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Reduce the heat to medium. Add the diced onion and carrots to the same pot. Sauté for about 5-7 minutes, stirring occasionally, until the onion has softened and turned translucent. You’re not looking for color here, just softening. Add the minced garlic and cook for another minute until fragrant—be careful not to let it burn, as it can turn bitter.02
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Push the vegetables to the side of the pot. Add the tomato paste to the cleared space and let it cook for about a minute, stirring constantly. This quick cook helps to caramelize the sugars in the paste and removes any raw, tinny taste, giving your stew a richer, deeper tomato flavor.03
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Now for the deglazing! Pour in the red wine, and using your wooden spoon, scrape the bottom of the pot vigorously to release all those browned bits. Let the wine simmer and reduce by about half, which should take 2-3 minutes. You’ll notice the liquid will thicken slightly and the sharp alcohol smell will fade, leaving behind a wonderful fruity acidity.04
-
Return the seared beef and any accumulated juices back to the pot. Pour in the beef broth, and add the bay leaf and dried thyme. Give everything a good stir to combine. Bring the stew to a boil, then immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 1 hour and 30 minutes.05
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After the initial simmer, check the beef. It should be starting to become tender but not quite falling apart yet. Now, stir in the chopped zucchini. Re-cover the pot and continue to simmer for another 20-30 minutes. The zucchini should be soft and easily pierced with a fork but not disintegrating into the broth.06
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Once the zucchini is tender and the beef is fork-tender, it’s time to finish. Remove and discard the bay leaf. Taste the stew and adjust the seasoning with more salt and pepper as needed. If the broth seems a bit thin, you can let it simmer uncovered for another 10-15 minutes to reduce and thicken slightly. Stir in the fresh parsley right before serving for a burst of fresh color and flavor.07
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