26+ Delicious Summer Beef Stew Meat Recipes You’ll Crave

When you think of beef stew, cozy winter meals might come to mind—but stew meat isn’t just for cold weather.

In fact, summer is the perfect time to get creative with beef stew meat in lighter, brighter, and more seasonal ways.

Whether you’re cooking indoors, firing up the grill, or using a slow cooker to beat the heat, beef stew meat is a versatile and budget-friendly protein that works beautifully in a variety of summer dishes.

In this collection of 26+ summer beef stew meat recipes, you’ll find everything from fresh, herb-infused stews to tropical-inspired bowls and vibrant meals that make the most of seasonal vegetables.

These recipes are perfect for weeknight dinners, outdoor gatherings, or even make-ahead meals for camping trips and road adventures.

Each recipe celebrates the tender, hearty quality of beef while keeping things fresh, flavorful, and perfectly suited for warm-weather dining.

26+ Delicious Summer Beef Stew Meat Recipes You’ll Crave

With these 26+ summer beef stew meat recipes, you’ll never look at stew meat the same way again.

From citrusy marinades and grilled skewers to garden-fresh soups and globally inspired stews, this lineup offers something for every summer occasion.

These meals are proof that hearty beef dishes can be light, refreshing, and seasonally appropriate when paired with the right ingredients.

So go ahead—grab some stew meat, raid the farmer’s market, and turn up the flavor this summer.

Whether you’re prepping a backyard dinner or planning a slow-cooked weekend treat, these recipes will keep your meals bold, satisfying, and perfectly in tune with the season.

Classic Summer Beef Stew with Vegetables

This classic beef stew recipe brings together tender stew meat, fresh seasonal vegetables, and a rich, flavorful broth, perfect for a summer evening.

The dish is hearty, yet light enough for the warmer months, with the vegetables offering a fresh, satisfying crunch. Whether you’re hosting a family gathering or enjoying a quiet meal, this stew will become a summer staple.

• Ingredients:
  1. 2 lbs beef stew meat, cut into chunks
  2. 3 cups beef broth
  3. 2 medium potatoes, diced
  4. 2 carrots, sliced
  5. 1 onion, chopped
  6. 2 celery stalks, chopped
  7. 2 cloves garlic, minced
  8. 1 cup green beans, trimmed
  9. 1 cup peas
  10. 1 tablespoon tomato paste
  11. 2 teaspoons dried thyme
  12. 1 bay leaf
  13. Salt and pepper to taste
  14. Olive oil for browning
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Brown the beef stew meat in batches, ensuring all sides are seared, about 5-7 minutes per batch.
  2. Remove the beef and set aside. In the same pot, sauté the onions, carrots, celery, and garlic for 5 minutes, until softened.
  3. Add the tomato paste and cook for 2 minutes, then pour in the beef broth, scraping up any browned bits from the bottom of the pot.
  4. Return the beef to the pot, along with the potatoes, thyme, bay leaf, and season with salt and pepper. Bring to a boil, then reduce to a simmer.
  5. Cover and let simmer for about 1.5 hours, or until the beef is tender.
  6. Add the green beans and peas, and simmer for an additional 15-20 minutes until the vegetables are cooked through.
  7. Adjust seasoning to taste and remove the bay leaf before serving.

This summer beef stew is the perfect balance of hearty and refreshing, thanks to the bright seasonal vegetables. It offers a comforting, savory meal without being too heavy for the summer heat. Serve it with a slice of crusty bread or a light salad for a well-rounded, satisfying dinner.

The mix of tender beef and fresh veggies makes this dish a crowd-pleaser that will leave everyone coming back for seconds.

Spicy Beef Stew with Summer Tomatoes

For those who enjoy a bit of heat in their dishes, this spicy beef stew is a great way to enjoy beef stew meat with a bold kick, using fresh summer tomatoes and spices to elevate the flavor.

Perfect for summer nights when you’re craving something warm and zesty, this recipe blends the richness of beef with the bright acidity of tomatoes.

• Ingredients:
  1. 2 lbs beef stew meat, cut into chunks
  2. 4 large tomatoes, chopped
  3. 1 red bell pepper, diced
  4. 1 onion, chopped
  5. 3 cloves garlic, minced
  6. 2 tablespoons chili powder
  7. 1 teaspoon cumin
  8. 1 teaspoon paprika
  9. 1/2 teaspoon cayenne pepper (adjust to taste)
  10. 4 cups beef broth
  11. 1 tablespoon olive oil
  12. Salt and pepper to taste
  13. Fresh cilantro for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium-high heat. Add the beef stew meat and brown on all sides for 6-8 minutes.
  2. Remove the beef and set aside. In the same pot, add the onion, red bell pepper, and garlic, and sauté for about 5 minutes until softened.
  3. Stir in the chili powder, cumin, paprika, and cayenne pepper, and cook for another 2 minutes to bloom the spices.
  4. Add the chopped tomatoes and cook for 5-7 minutes until they begin to break down and release their juices.
  5. Pour in the beef broth, add the beef back to the pot, and season with salt and pepper. Bring the stew to a boil, then reduce the heat and simmer for 1.5-2 hours, or until the beef is tender.
  6. Taste and adjust seasoning if necessary. Serve garnished with fresh cilantro for an extra pop of flavor.

The heat from the spices and the sweetness of the tomatoes create a well-rounded, zesty flavor in this summer beef stew. The tender beef absorbs all the spices, and the dish is perfect for those hot nights when you want a meal with a little more kick.

This stew pairs wonderfully with a side of rice, tortillas, or even a cool avocado salad, balancing out the heat and adding freshness to each bite.

Beef Stew with Fresh Corn and Zucchini

This light yet hearty beef stew with fresh summer corn and zucchini is a delightful way to celebrate the best of the season’s produce.

The combination of the sweet corn, tender zucchini, and rich stew meat creates a balanced and flavorful dish that is perfect for a summer dinner.

• Ingredients:
  1. 2 lbs beef stew meat, cut into chunks
  2. 2 ears of fresh corn, kernels removed
  3. 2 medium zucchinis, diced
  4. 1 onion, chopped
  5. 1 clove garlic, minced
  6. 3 cups beef broth
  7. 1 tablespoon olive oil
  8. 1 teaspoon dried oregano
  9. 1 teaspoon dried basil
  10. Salt and pepper to taste
  11. Fresh parsley for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat on all sides, about 5-7 minutes. Remove the beef and set it aside.
  2. In the same pot, sauté the onion and garlic for 5 minutes, until softened.
  3. Add the beef broth, oregano, basil, salt, and pepper to the pot. Stir to combine and bring to a simmer.
  4. Add the beef back into the pot and simmer for 1.5 hours, or until the beef is tender.
  5. Stir in the corn and zucchini and cook for an additional 20 minutes, until the vegetables are tender.
  6. Adjust seasoning to taste and garnish with fresh parsley before serving.

This beef stew offers a fresh and vibrant take on the traditional dish by using summer corn and zucchini. The sweetness of the corn adds a delicious contrast to the rich beef, while the zucchini provides a light, refreshing texture.

It’s an ideal dish for the summer months, bringing a satisfying meal that’s not too heavy. Serve this stew with a slice of rustic bread or a green salad to complete the meal and enjoy the bounty of the season.

Lemon Herb Beef Stew with Asparagus and Baby Potatoes

This bright and refreshing summer beef stew features the tangy zest of lemon and aromatic herbs.

The combination of tender stew meat, crisp asparagus, and baby potatoes brings a fresh, seasonal twist to the classic dish. Perfect for a warm evening, this stew offers a light, flavorful option without compromising on richness.

• Ingredients:
  1. 2 lbs beef stew meat, cut into chunks
  2. 1 lb baby potatoes, halved
  3. 1 bunch asparagus, cut into 2-inch pieces
  4. 1 onion, chopped
  5. 3 cloves garlic, minced
  6. 4 cups beef broth
  7. Zest and juice of 1 lemon
  8. 2 teaspoons fresh thyme, chopped
  9. 1 teaspoon rosemary, chopped
  10. 1 tablespoon olive oil
  11. Salt and pepper to taste
• Instructions:
  1. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat on all sides, about 6-8 minutes. Remove the beef and set it aside.
  2. In the same pot, sauté the onion and garlic for about 5 minutes, until softened.
  3. Add the beef broth, lemon zest, lemon juice, thyme, rosemary, salt, and pepper. Stir to combine and bring to a boil.
  4. Return the beef to the pot, then add the halved baby potatoes. Reduce the heat to low and simmer for about 1 hour, or until the beef and potatoes are tender.
  5. Stir in the asparagus and cook for an additional 10-15 minutes, until the asparagus is tender but still vibrant.
  6. Adjust seasoning to taste and serve hot.

The lemony brightness and fragrant herbs in this stew make it a perfect choice for a warm summer evening. The baby potatoes add a comforting texture, while the asparagus provides a delicate, fresh bite.

This stew is light yet satisfying, offering a lovely balance of savory and citrusy flavors that will keep you coming back for more. Serve it with a chilled white wine or a crisp side salad to elevate the meal.

Smoky Beef Stew with Grilled Peppers and Sweet Potatoes

This smoky beef stew is packed with flavor from grilled peppers, sweet potatoes, and a hint of smoked paprika. It’s the perfect way to enjoy a comforting, rich stew while keeping things light and fresh for the summer.

The smoky depth of the peppers paired with the natural sweetness of the potatoes makes for a wonderfully balanced dish.

• Ingredients:
  1. 2 lbs beef stew meat, cut into chunks
  2. 2 sweet potatoes, peeled and diced
  3. 2 bell peppers (one red, one yellow), grilled and chopped
  4. 1 onion, chopped
  5. 3 cloves garlic, minced
  6. 4 cups beef broth
  7. 2 teaspoons smoked paprika
  8. 1 teaspoon cumin
  9. 1 teaspoon chili powder
  10. 1 tablespoon olive oil
  11. Salt and pepper to taste
• Instructions:
  1. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat for about 6-8 minutes, until seared on all sides. Remove and set aside.
  2. In the same pot, sauté the onion and garlic for 5 minutes, until softened.
  3. Add the smoked paprika, cumin, and chili powder, cooking for 2 minutes until fragrant.
  4. Pour in the beef broth, then add the sweet potatoes, grilled bell peppers, and beef back into the pot. Stir to combine and season with salt and pepper.
  5. Bring the stew to a boil, then reduce the heat to low and simmer for 1.5 hours, or until the beef and sweet potatoes are tender.
  6. Adjust seasoning to taste, and serve the stew hot, garnished with fresh herbs if desired.

This smoky beef stew brings a hearty, savory flavor with the addition of grilled peppers and sweet potatoes. The combination of smoky paprika and cumin enhances the dish with deep, rich undertones, while the sweet potatoes offer a natural sweetness that balances the savory meat perfectly.

This stew is ideal for outdoor dining or enjoying with a side of grilled bread. The smoky flavor will transport your taste buds to the warmth of summer evenings by the grill.

Tropical Beef Stew with Pineapple and Bell Peppers

For a unique twist on traditional beef stew, this tropical version incorporates pineapple, bell peppers, and a mix of vibrant spices.

The sweetness of the pineapple pairs beautifully with the savory beef, while the bell peppers provide a crisp texture and bright color, making it a fun and flavorful dish perfect for summer gatherings

• Ingredients:
  1. 2 lbs beef stew meat, cut into chunks
  2. 1 small pineapple, peeled and diced
  3. 2 bell peppers (one red, one green), chopped
  4. 1 onion, chopped
  5. 3 cloves garlic, minced
  6. 1 can (14.5 oz) diced tomatoes
  7. 3 cups beef broth
  8. 1 teaspoon ground ginger
  9. 1 teaspoon curry powder
  10. 1 tablespoon olive oil
  11. Salt and pepper to taste
  12. Fresh cilantro for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat for about 6-8 minutes, until all sides are seared. Remove the beef and set aside.
  2. In the same pot, sauté the onion and garlic for about 5 minutes, until softened.
  3. Stir in the ground ginger and curry powder, cooking for another 2 minutes.
  4. Add the diced tomatoes, beef broth, bell peppers, pineapple, and beef back into the pot. Season with salt and pepper.
  5. Bring to a boil, then reduce the heat and simmer for 1.5-2 hours, or until the beef is tender and the flavors are well blended.
  6. Taste and adjust seasoning as needed. Serve the stew hot, garnished with fresh cilantro.

This tropical beef stew is a delightful fusion of sweet and savory flavors, thanks to the juicy pineapple and aromatic spices. It’s a refreshing and unique take on beef stew that’s perfect for summer when you want something bold and exciting.

The pineapple’s sweetness balances the richness of the beef, while the bell peppers add a vibrant crunch. This stew pairs wonderfully with coconut rice or a simple green salad, making it an ideal choice for a fun summer meal.

Summer Beef Stew with Roasted Tomatoes and Carrots

This delicious summer beef stew combines the rich, savory taste of beef stew meat with the sweetness of roasted tomatoes and tender carrots.

The caramelized flavor of the roasted tomatoes adds a deep complexity to the stew, while the carrots provide a natural sweetness that balances the savory beef, making it a perfect dish for enjoying the summer harvest.

• Ingredients:
  1. 2 lbs beef stew meat, cut into chunks
  2. 4 medium tomatoes, halved
  3. 4 large carrots, peeled and sliced
  4. 1 onion, chopped
  5. 3 cloves garlic, minced
  6. 4 cups beef broth
  7. 2 tablespoons olive oil
  8. 1 teaspoon dried basil
  9. 1 teaspoon dried oregano
  10. Salt and pepper to taste
• Instructions:
  1. Preheat the oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, until the tomatoes are caramelized and softened.
  2. In a large pot, heat olive oil over medium-high heat. Brown the beef stew meat for 6-8 minutes, until seared on all sides. Remove and set aside.
  3. In the same pot, sauté the onion and garlic for 5 minutes, until softened.
  4. Add the beef broth, basil, oregano, salt, and pepper to the pot, then return the beef to the pot. Bring the stew to a boil, then reduce the heat to low and simmer for 1 hour.
  5. Add the roasted tomatoes and carrots to the stew and continue simmering for another 30 minutes, until the vegetables are tender and the flavors have melded together.
  6. Taste and adjust seasoning if needed, then serve hot.

This summer beef stew is a comforting yet fresh dish that highlights the best of summer’s produce, especially the sweet and tangy roasted tomatoes.

The carrots add an earthy sweetness, perfectly complementing the rich beef. It’s a light but satisfying meal, ideal for a family dinner or a casual gathering. Pair it with a light, crisp salad or a piece of crusty bread to soak up the delicious broth.

Beef Stew with Mushrooms, Spinach, and Sun-Dried Tomatoes

This hearty summer beef stew combines the deep umami of mushrooms and sun-dried tomatoes with fresh spinach, creating a rich and satisfying meal.

The combination of earthy flavors from the mushrooms, the tangy sweetness of the sun-dried tomatoes, and the vibrancy of spinach makes this stew a perfect way to celebrate the flavors of the season.

• Ingredients:
  1. 2 lbs beef stew meat, cut into chunks
  2. 8 oz mushrooms, sliced
  3. 1 cup sun-dried tomatoes, chopped
  4. 3 cups fresh spinach
  5. 1 onion, chopped
  6. 3 cloves garlic, minced
  7. 4 cups beef broth
  8. 1 teaspoon dried rosemary
  9. 1 tablespoon olive oil
  10. Salt and pepper to taste
• Instructions:
  1. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat for 6-8 minutes, until seared on all sides. Remove the beef and set aside.
  2. In the same pot, sauté the onion and garlic for 5 minutes until softened.
  3. Add the sliced mushrooms and cook for an additional 5 minutes, allowing them to release their moisture and become tender.
  4. Stir in the sun-dried tomatoes, rosemary, salt, and pepper, then add the beef broth and bring the stew to a boil.
  5. Reduce the heat to low, add the beef back into the pot, and simmer for 1.5 hours until the beef is tender.
  6. Stir in the fresh spinach and cook for an additional 5 minutes until wilted.
  7. Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.

This stew brings together a wonderful medley of savory, earthy flavors from the mushrooms and sun-dried tomatoes, balanced by the fresh, green notes of spinach. The tender beef soaks up all the rich, aromatic flavors, making every bite delicious and satisfying.

It’s a perfect dish for a summer evening when you want something hearty but light and fresh. Serve it with a side of garlic bread or a fresh green salad to complete the meal.

Beef Stew with Sweet Corn and Green Chilies

This bold and flavorful beef stew is a perfect dish for those who like a little heat in their meals.

The sweet corn and mild green chilies add a delightful kick, while the beef stew meat remains tender and juicy in the savory broth. This stew is light, comforting, and full of the bright flavors of summer, making it a great addition to any summer meal rotation.

• Ingredients:
  1. 2 lbs beef stew meat, cut into chunks
  2. 1 cup fresh corn kernels (about 2 ears of corn)
  3. 2-3 green chilies, diced
  4. 1 onion, chopped
  5. 3 cloves garlic, minced
  6. 4 cups beef broth
  7. 1 teaspoon cumin
  8. 1 teaspoon chili powder
  9. 1 tablespoon olive oil
  10. Salt and pepper to taste
  11. Fresh cilantro for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat for 6-8 minutes, ensuring all sides are seared. Remove the beef and set aside.
  2. In the same pot, sauté the onion and garlic for 5 minutes until softened.
  3. Stir in the diced green chilies, cumin, and chili powder, cooking for 2 minutes until the spices are fragrant.
  4. Add the beef broth, corn kernels, and beef back into the pot. Season with salt and pepper, and bring to a boil.
  5. Reduce the heat to low and simmer for 1.5 hours, or until the beef is tender and the flavors have developed.
  6. Taste and adjust seasoning as needed. Serve the stew hot, garnished with fresh cilantro.

The combination of sweet corn and green chilies gives this beef stew a perfect balance of heat and sweetness, making it a unique and exciting summer dish. The tender beef and savory broth serve as a hearty base, while the corn adds a pop of freshness.

The chili powder and cumin give the stew just the right amount of warmth, making it a satisfying and flavorful meal. Serve with a side of rice or warm tortillas to enjoy this summer stew to the fullest.

Beef Stew with Summer Squash and Basil

This refreshing summer beef stew incorporates tender summer squash and fresh basil, adding lightness and a burst of flavor to the traditional beef stew.

The savory beef pairs perfectly with the delicate squash and the aromatic basil, making this dish a great choice for a warm summer evening when you want a comforting but not overly heavy meal.

• Ingredients:
  1. 2 lbs beef stew meat, cut into chunks
  2. 2 medium summer squash, sliced
  3. 1 onion, chopped
  4. 3 cloves garlic, minced
  5. 4 cups beef broth
  6. 1 tablespoon olive oil
  7. 1 teaspoon dried oregano
  8. 1/2 cup fresh basil leaves, chopped
  9. Salt and pepper to taste
• Instructions:
  1. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat for 6-8 minutes until seared on all sides. Remove and set aside.
  2. In the same pot, sauté the onion and garlic for 5 minutes until softened.
  3. Add the beef broth, oregano, salt, and pepper. Bring the broth to a boil, then reduce the heat to low and simmer for 1 hour, until the beef is tender.
  4. Add the sliced summer squash to the pot and continue simmering for 20-25 minutes until the squash is tender but still holds its shape.
  5. Stir in the fresh basil and cook for an additional 2-3 minutes.
  6. Taste and adjust seasoning if necessary. Serve hot, garnished with more fresh basil if desired.

This summer beef stew is an ideal way to enjoy seasonal vegetables like summer squash while still savoring the richness of beef.

The fresh basil adds a fragrant and aromatic touch, making this stew feel light yet satisfying. It’s a perfect meal for warm evenings when you want a comforting dish without feeling too heavy. Serve with a side of crusty bread or a green salad to complete the meal and enjoy the fresh flavors of summer.

Mediterranean Beef Stew with Olives and Feta

This Mediterranean-inspired beef stew brings together the bold flavors of olives, feta cheese, and aromatic herbs.

The tender beef stew meat absorbs the rich, savory notes from the olives and the briny feta, while fresh vegetables add a satisfying crunch. Perfect for summer dining, this dish offers a fresh take on the traditional stew, with vibrant flavors and plenty of Mediterranean flair.

• Ingredients:
  1. 2 lbs beef stew meat, cut into chunks
  2. 1 cup Kalamata olives, pitted and halved
  3. 1 cup feta cheese, crumbled
  4. 2 tomatoes, chopped
  5. 1 onion, chopped
  6. 3 cloves garlic, minced
  7. 3 cups beef broth
  8. 1 teaspoon dried oregano
  9. 1 teaspoon dried thyme
  10. 1 tablespoon olive oil
  11. Salt and pepper to taste
  12. Fresh parsley for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat for 6-8 minutes, ensuring all sides are seared. Remove the beef and set aside.
  2. In the same pot, sauté the onion and garlic for 5 minutes until softened.
  3. Add the chopped tomatoes, beef broth, oregano, thyme, salt, and pepper to the pot. Stir to combine and bring to a boil.
  4. Reduce the heat to low and simmer for 1.5 hours, or until the beef is tender.
  5. Stir in the olives and crumbled feta and cook for an additional 10 minutes until the feta has slightly melted into the stew.
  6. Taste and adjust seasoning as necessary. Garnish with fresh parsley before serving.

This Mediterranean beef stew is packed with bold flavors from the olives, feta, and fresh herbs. The savory beef takes on a new level of depth from the tangy feta and briny olives, making it a standout dish.

It’s a great choice for summer when you want something hearty but fresh, with Mediterranean flair. Serve it with couscous, rice, or a simple side salad to complete the meal, and enjoy the fresh and vibrant flavors.

Beef Stew with Roasted Garlic and Cherry Tomatoes

This summer beef stew brings out the sweet, mellow flavor of roasted garlic and juicy cherry tomatoes, creating a light and flavorful dish that’s perfect for enjoying the summer bounty.

The richness of the beef pairs perfectly with the natural sweetness of the tomatoes, and the roasted garlic adds a savory depth of flavor that makes this stew both comforting and bright.

• Ingredients:
  1. 2 lbs beef stew meat, cut into chunks
  2. 2 cups cherry tomatoes, halved
  3. 1 bulb garlic, roasted (see instructions below)
  4. 1 onion, chopped
  5. 3 cups beef broth
  6. 1 tablespoon olive oil
  7. 1 teaspoon dried thyme
  8. 1/2 teaspoon dried rosemary
  9. Salt and pepper to taste
  10. Fresh basil for garnish
• Instructions:
  1. To roast the garlic: Preheat the oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, and wrap it in foil. Roast for 30-35 minutes until soft and fragrant.
  2. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat for 6-8 minutes, until seared on all sides. Remove and set aside.
  3. In the same pot, sauté the onion for 5 minutes, until softened.
  4. Squeeze the roasted garlic out of its skins and add it to the pot with the onion. Stir to combine.
  5. Add the beef broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 1.5 hours, or until the beef is tender.
  6. Add the cherry tomatoes to the stew and cook for an additional 15 minutes until the tomatoes burst and release their juices.
  7. Taste and adjust seasoning as needed. Serve hot, garnished with fresh basil.

The combination of roasted garlic and cherry tomatoes creates a beautifully balanced stew that feels both light and comforting. The sweet burst of tomatoes and the savory richness of the roasted garlic add layers of flavor to the tender beef, making each bite a delightful experience.

This stew is perfect for a summer evening, and it pairs beautifully with a side of couscous, rice, or a fresh green salad. Enjoy the flavors of summer with this deliciously vibrant stew.

Beef Stew with Zucchini and Mint

This refreshing summer beef stew is a perfect blend of savory beef and vibrant vegetables, with the freshness of zucchini and a hint of mint.

The zucchini adds a light crunch, while the mint provides a refreshing, aromatic contrast to the hearty beef. This is a great choice for a dish that’s both satisfying and full of seasonal freshness.

• Ingredients:
  1. 2 lbs beef stew meat, cut into chunks
  2. 2 medium zucchinis, sliced into rounds
  3. 1 onion, chopped
  4. 3 cloves garlic, minced
  5. 4 cups beef broth
  6. 1 tablespoon olive oil
  7. 1 teaspoon dried oregano
  8. 1/2 teaspoon ground cumin
  9. Salt and pepper to taste
  10. 1/2 cup fresh mint leaves, chopped
  11. Fresh lemon wedges for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat on all sides for 6-8 minutes, until seared. Remove the beef and set aside.
  2. In the same pot, sauté the onion and garlic for 5 minutes until softened.
  3. Add the beef broth, oregano, cumin, salt, and pepper, and bring the mixture to a boil. Reduce the heat to low and simmer for 1 hour until the beef is tender.
  4. Add the zucchini to the pot and continue simmering for 20-25 minutes, until the zucchini is tender.
  5. Stir in the fresh mint and cook for an additional 2 minutes. Taste and adjust seasoning as necessary.
  6. Serve hot, garnished with fresh lemon wedges and extra mint leaves.

This summer beef stew is a delightful fusion of fresh flavors with the zucchini adding a nice bite and mint providing a refreshing contrast to the richness of the beef. It’s the perfect stew to enjoy when you want something hearty but with a light, herbaceous twist.

The mint elevates the dish, giving it a bright, summer-ready feel. Pair it with crusty bread or a simple side salad to complete the meal.

Beef Stew with Apricots and Almonds

For a unique, sweet-savory twist, this beef stew with apricots and almonds brings together the rich flavors of beef and the natural sweetness of apricots.

The almonds add a delightful crunch, balancing the stew’s texture while adding an exotic element. This dish feels like a special treat that blends the best of savory and sweet, making it an elegant option for any summer dinner.

• Ingredients:
  1. 2 lbs beef stew meat, cut into chunks
  2. 1 cup dried apricots, chopped
  3. 1/2 cup sliced almonds, toasted
  4. 1 onion, chopped
  5. 3 cloves garlic, minced
  6. 4 cups beef broth
  7. 1 tablespoon olive oil
  8. 1 teaspoon ground cinnamon
  9. 1 teaspoon ground cumin
  10. Salt and pepper to taste
  11. Fresh cilantro for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat for 6-8 minutes, until seared on all sides. Remove the beef and set aside.
  2. In the same pot, sauté the onion and garlic for 5 minutes until softened.
  3. Stir in the cinnamon and cumin, cooking for 1-2 minutes to release the spices’ aromas.
  4. Add the beef broth, apricots, salt, and pepper, then bring to a boil. Reduce the heat to low and simmer for 1.5 hours, or until the beef is tender.
  5. Toast the almonds in a dry skillet over medium heat for 3-4 minutes, until golden brown. Set aside.
  6. Taste and adjust seasoning as needed. Serve the stew hot, garnished with toasted almonds and fresh cilantro.

This beef stew is an extraordinary mix of sweet apricots and savory beef, creating a deliciously unique dish. The toasted almonds provide a crunchy texture that contrasts beautifully with the tender beef and softened apricots.

This dish is perfect for a summer evening when you want to indulge in something a bit more exotic. Serve it with couscous or a light vegetable side to complete the meal and enjoy the wonderful harmony of flavors.

Beef Stew with Roasted Red Peppers and Quinoa

This nutrient-packed summer beef stew incorporates roasted red peppers and quinoa, making it both hearty and light.

The roasted red peppers add a sweet, smoky flavor, while the quinoa brings a nutty texture that complements the beef. The stew is rich in flavor and perfect for anyone looking for a dish that is satisfying yet fresh, making it a great option for summer meals.

• Ingredients:
  1. 2 lbs beef stew meat, cut into chunks
  2. 2 large roasted red peppers, chopped (see instructions for roasting)
  3. 1 cup quinoa, rinsed
  4. 1 onion, chopped
  5. 3 cloves garlic, minced
  6. 4 cups beef broth
  7. 1 tablespoon olive oil
  8. 1 teaspoon smoked paprika
  9. 1 teaspoon dried thyme
  10. Salt and pepper to taste
  11. Fresh parsley for garnish
• Instructions:
  1. To roast the red peppers: Preheat the oven to 450°F (230°C). Place the peppers on a baking sheet and roast for 20-25 minutes, until the skins are charred. Let cool, peel off the skin, and chop.
  2. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat on all sides for 6-8 minutes, until seared. Remove and set aside.
  3. In the same pot, sauté the onion and garlic for 5 minutes, until softened.
  4. Add the smoked paprika, thyme, salt, and pepper, cooking for 1-2 minutes to bloom the spices.
  5. Pour in the beef broth, roasted red peppers, and quinoa, stirring to combine. Bring to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, until the beef is tender and the quinoa has absorbed the liquid.
  6. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

This hearty beef stew with roasted red peppers and quinoa is a wholesome and satisfying dish with a lovely smokiness from the peppers. The quinoa not only adds a nutty texture but also makes the stew more filling without being too heavy.

It’s a wonderful option for a summer meal when you want something healthy, filling, and full of flavor. Serve it with a simple green salad or some fresh bread for a complete, balanced meal.

Beef Stew with Sweet Potatoes and Kale

This summer beef stew features the earthy flavor of tender beef stew meat paired with the sweet richness of sweet potatoes and the vibrant green of kale.

The combination of these hearty ingredients creates a nourishing and flavorful dish that’s perfect for a summer evening, providing a balance of sweetness and savory depth with a burst of freshness from the kale.

• Ingredients:
  1. 2 lbs beef stew meat, cut into chunks
  2. 2 large sweet potatoes, peeled and cubed
  3. 4 cups kale, chopped (stems removed)
  4. 1 onion, chopped
  5. 3 cloves garlic, minced
  6. 4 cups beef broth
  7. 1 tablespoon olive oil
  8. 1 teaspoon ground cinnamon
  9. 1 teaspoon smoked paprika
  10. Salt and pepper to taste
  11. Fresh thyme for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat on all sides for 6-8 minutes until seared. Remove and set aside.
  2. In the same pot, sauté the onion and garlic for 5 minutes until softened.
  3. Stir in the cinnamon and smoked paprika and cook for 1-2 minutes to release the spices’ flavors.
  4. Add the beef broth, sweet potatoes, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 45 minutes until the beef is tender and the sweet potatoes are cooked through.
  5. Stir in the chopped kale and cook for an additional 10-15 minutes until the kale is tender.
  6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh thyme.

This beef stew is a wonderful balance of sweet and savory, with the sweet potatoes adding a comforting sweetness that pairs perfectly with the rich beef. The kale provides a fresh, slightly bitter contrast that lightens the dish, making it feel vibrant and healthy.

This stew is ideal for a summer dinner when you want something hearty yet nourishing. Pair it with a side of quinoa or whole-grain bread to round out the meal.

Beef Stew with Cherry Balsamic Glaze

This innovative summer beef stew combines the deep, savory flavor of beef with the tangy-sweet complexity of a cherry balsamic glaze.

The cherries provide a pop of sweetness, while the balsamic vinegar adds a savory depth to the broth. The dish is a delicious fusion of summer fruit and rich beef, making it a perfect meal for a warm evening.

• Ingredients:
  1. 2 lbs beef stew meat, cut into chunks
  2. 1 cup fresh cherries, pitted and halved
  3. 1/4 cup balsamic vinegar
  4. 1 onion, chopped
  5. 3 cloves garlic, minced
  6. 4 cups beef broth
  7. 1 tablespoon olive oil
  8. 1 teaspoon dried rosemary
  9. Salt and pepper to taste
  10. Fresh parsley for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat on all sides for 6-8 minutes, until seared. Remove the beef and set aside.
  2. In the same pot, sauté the onion and garlic for 5 minutes, until softened.
  3. Add the balsamic vinegar to the pot and cook for 2 minutes, allowing it to reduce slightly and deepen in flavor.
  4. Add the beef broth, rosemary, salt, and pepper. Bring the stew to a boil, then reduce the heat to low and simmer for 1 hour, until the beef is tender.
  5. Stir in the fresh cherries and cook for another 10-15 minutes, allowing the cherries to release their juices and slightly thicken the broth.
  6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

The cherry balsamic glaze gives this beef stew a perfect balance of sweet and tangy flavors, elevating the dish to something special and unique. The cherries burst in the stew, releasing their sweetness, while the balsamic vinegar adds depth and richness.

This stew is a great option when you want to impress your guests or enjoy a delicious, elevated meal with summer fruit. Serve it with a side of mashed potatoes or couscous to soak up the flavorful broth.

Beef Stew with Pineapple and Bell Peppers

This tropical-inspired beef stew features the sweet and tangy flavors of pineapple paired with the freshness of bell peppers.

The sweet pineapple balances the savory beef stew meat, creating a dish that’s light yet satisfying. The bell peppers add a crisp texture and vibrant color, making this stew a refreshing and flavorful choice for summer.

• Ingredients:
  1. 2 lbs beef stew meat, cut into chunks
  2. 1 cup pineapple chunks (fresh or canned)
  3. 2 bell peppers, chopped (choose your favorite colors)
  4. 1 onion, chopped
  5. 3 cloves garlic, minced
  6. 4 cups beef broth
  7. 1 tablespoon olive oil
  8. 1 teaspoon ground ginger
  9. 1/2 teaspoon turmeric
  10. Salt and pepper to taste
  11. Fresh cilantro for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat for 6-8 minutes, until seared. Remove and set aside.
  2. In the same pot, sauté the onion and garlic for 5 minutes, until softened.
  3. Stir in the ginger and turmeric, cooking for 1-2 minutes to bloom the spices.
  4. Add the beef broth, pineapple chunks, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 1 hour, until the beef is tender.
  5. Add the bell peppers to the stew and cook for an additional 15-20 minutes, until they are tender yet still crisp.
  6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro.

This beef stew with pineapple and bell peppers offers a refreshing twist on the traditional dish, with the pineapple providing a touch of sweetness that pairs perfectly with the beef.

The bell peppers add color and crunch, while the warm spices of ginger and turmeric bring depth and complexity to the stew. It’s a light, flavorful, and tropical-inspired dish that’s perfect for summer. Serve it with steamed rice or a light salad for a complete meal.

Beef Stew with Coconut Milk and Lemongrass

This tropical-inspired beef stew blends rich beef with the creamy sweetness of coconut milk and the bright, citrusy flavor of lemongrass.

The coconut milk adds a velvety texture to the broth, while the lemongrass infuses the stew with an aromatic, fresh flavor. This is the perfect dish to bring a taste of the tropics to your summer dining table.

• Ingredients:
  1. 2 lbs beef stew meat, cut into chunks
  2. 1 can (14 oz) coconut milk
  3. 2 stalks lemongrass, smashed and cut into large pieces
  4. 1 onion, chopped
  5. 3 cloves garlic, minced
  6. 4 cups beef broth
  7. 1 tablespoon olive oil
  8. 1 teaspoon ground coriander
  9. 1/2 teaspoon ground turmeric
  10. Salt and pepper to taste
  11. Fresh cilantro for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat for 6-8 minutes, until seared. Remove and set aside.
  2. In the same pot, sauté the onion and garlic for 5 minutes, until softened.
  3. Stir in the ground coriander and turmeric, cooking for 1-2 minutes to release the spices’ aroma.
  4. Add the beef broth, coconut milk, lemongrass, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 1.5 hours until the beef is tender.
  5. Remove the lemongrass pieces and discard them. Taste and adjust seasoning as needed.
  6. Serve hot, garnished with fresh cilantro.

This coconut milk and lemongrass beef stew is a rich and aromatic dish that feels both comforting and exotic. The coconut milk creates a smooth, velvety base, while the lemongrass adds a refreshing burst of flavor that elevates the stew.

The beef remains tender and juicy, absorbing the beautiful flavors of the broth. It’s a great option for summer when you want something unique and satisfying. Serve it with steamed jasmine rice or naan to make the most of the delicious coconut sauce.

Beef Stew with Caramelized Onions and Mushrooms

This beef stew brings out the umami richness of caramelized onions and mushrooms, pairing perfectly with the savory beef.

The deep flavors of the onions and mushrooms create a luscious, hearty stew that’s satisfying and comforting, without being too heavy for summer. It’s a perfect choice for an elegant dinner or special occasion.

• Ingredients:
  1. 2 lbs beef stew meat, cut into chunks
  2. 2 large onions, sliced thinly
  3. 2 cups mushrooms, sliced
  4. 1 cup red wine (optional)
  5. 4 cups beef broth
  6. 1 tablespoon olive oil
  7. 1 tablespoon butter
  8. 2 teaspoons fresh thyme leaves
  9. Salt and pepper to taste
  10. Fresh parsley for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat on all sides for 6-8 minutes, until seared. Remove and set aside.
  2. In the same pot, melt the butter and add the sliced onions. Cook the onions over medium-low heat for 20-25 minutes, stirring occasionally, until they are golden brown and caramelized.
  3. Add the sliced mushrooms and cook for an additional 5-7 minutes until softened.
  4. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine reduce by half, then add the beef broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 1 hour, until the beef is tender.
  5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

This beef stew with caramelized onions and mushrooms is a deeply flavorful dish, full of savory richness from the caramelized onions and earthy mushrooms.

The red wine adds complexity and depth, making this a perfect meal for a cozy summer evening or when entertaining guests. The tender beef absorbs all the flavors from the broth, creating a dish that feels indulgent but not too heavy. Pair with mashed potatoes or a simple side salad to complete the meal.

Beef Stew with Roasted Tomatoes and Basil

This summer beef stew takes advantage of the season’s ripe tomatoes, roasting them to concentrate their sweetness and intensify their flavor.

The addition of fresh basil brings a fragrant, herbaceous touch to the dish, making it the perfect summer comfort food. The rich, savory beef pairs wonderfully with the sweet roasted tomatoes and aromatic basil.

• Ingredients:
  1. 2 lbs beef stew meat, cut into chunks
  2. 3 cups cherry tomatoes, halved
  3. 1 onion, chopped
  4. 3 cloves garlic, minced
  5. 4 cups beef broth
  6. 1 tablespoon olive oil
  7. 1 teaspoon dried oregano
  8. Salt and pepper to taste
  9. 1/2 cup fresh basil leaves, chopped
• Instructions:
  1. Preheat the oven to 400°F (200°C). Place the cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, until softened and slightly caramelized.
  2. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat on all sides for 6-8 minutes, until seared. Remove and set aside.
  3. In the same pot, sauté the onion and garlic for 5 minutes, until softened.
  4. Add the beef broth, oregano, roasted tomatoes, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 1 hour, until the beef is tender.
  5. Stir in the fresh basil and cook for an additional 2 minutes.
  6. Taste and adjust seasoning as needed. Serve hot, garnished with more fresh basil.

This beef stew with roasted tomatoes and basil is a wonderful celebration of summer’s ripe produce. The roasted tomatoes bring out a sweet, rich flavor that pairs beautifully with the savory beef, while the fresh basil adds a burst of herbaceous fragrance.

This dish feels light yet satisfying, making it perfect for a summer meal. Serve with crusty bread or a simple side salad for a complete, flavorful dinner.

Beef Stew with Bell Peppers and Lime

This bright and tangy beef stew features bell peppers and a splash of fresh lime, making it a perfect dish for summer.

The beef stew meat absorbs the zesty lime and the sweet bell peppers, creating a stew that’s both refreshing and satisfying. It’s a light yet flavorful option for a warm-weather meal.

• Ingredients:
  1. 2 lbs beef stew meat, cut into chunks
  2. 2 bell peppers, chopped (choose red, yellow, or green)
  3. 1 onion, chopped
  4. 3 cloves garlic, minced
  5. 4 cups beef broth
  6. 1 tablespoon olive oil
  7. 1 teaspoon ground cumin
  8. 1 teaspoon chili powder
  9. Salt and pepper to taste
  10. 1/2 cup fresh lime juice (from about 2 limes)
  11. Fresh cilantro for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat for 6-8 minutes, until seared on all sides. Remove and set aside.
  2. In the same pot, sauté the onion and garlic for 5 minutes, until softened.
  3. Stir in the cumin and chili powder, cooking for 1-2 minutes to release the spices’ aromas.
  4. Add the beef broth, bell peppers, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour until the beef is tender.
  5. Stir in the lime juice and cook for an additional 2-3 minutes to allow the flavors to meld.
  6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro.

This beef stew with bell peppers and lime is a vibrant and tangy dish that’s perfect for summer.

The combination of the earthy beef and the fresh, slightly sweet bell peppers with a zing of lime is both refreshing and comforting. The lime juice brightens the entire dish, making it feel lighter and more summery. It’s great served over rice or with a side of tortilla chips for a more casual, flavorful meal.

Beef Stew with Sweet Corn and Tomatoes

A summery take on the classic beef stew, this recipe adds fresh sweet corn and juicy tomatoes to the mix.

The corn adds a burst of sweetness and texture, while the tomatoes create a rich, savory base. This is a comforting yet light dish that’s perfect for a warm summer day when you want something hearty but not too heavy.

• Ingredients:
  1. 2 lbs beef stew meat, cut into chunks
  2. 2 cups fresh sweet corn kernels (or frozen)
  3. 2 cups cherry tomatoes, halved
  4. 1 onion, chopped
  5. 3 cloves garlic, minced
  6. 4 cups beef broth
  7. 1 tablespoon olive oil
  8. 1 teaspoon dried basil
  9. Salt and pepper to taste
  10. Fresh parsley for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat on all sides for 6-8 minutes, until seared. Remove and set aside.
  2. In the same pot, sauté the onion and garlic for 5 minutes, until softened.
  3. Stir in the dried basil and cook for 1 minute to bring out the flavor.
  4. Add the beef broth, sweet corn, cherry tomatoes, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 1 hour until the beef is tender and the flavors have melded.
  5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

This beef stew with sweet corn and tomatoes is a flavorful and vibrant dish that captures the essence of summer. The sweetness of the corn balances perfectly with the savory beef, while the tomatoes create a rich, hearty broth.

The stew is both light and filling, making it ideal for a summer evening. Pair it with a crisp salad or serve it on its own for a wholesome, satisfying meal.

Beef Stew with Avocado and Cilantro

This refreshing beef stew takes a unique approach by pairing the rich beef stew meat with creamy avocado and fresh cilantro.

The creamy avocado adds richness to the stew, while the cilantro provides a burst of freshness, giving the dish a bright, herbaceous flavor. It’s the perfect summer stew that feels both indulgent and light.

• Ingredients:
  1. 2 lbs beef stew meat, cut into chunks
  2. 2 ripe avocados, peeled, pitted, and cubed
  3. 1 onion, chopped
  4. 3 cloves garlic, minced
  5. 4 cups beef broth
  6. 1 tablespoon olive oil
  7. 1 teaspoon ground cumin
  8. 1 teaspoon chili powder
  9. Salt and pepper to taste
  10. 1/2 cup fresh cilantro, chopped
• Instructions:
  1. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat on all sides for 6-8 minutes, until seared. Remove and set aside.
  2. In the same pot, sauté the onion and garlic for 5 minutes, until softened.
  3. Stir in the cumin and chili powder, cooking for 1-2 minutes to release the spices’ aromas.
  4. Add the beef broth, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour until the beef is tender.
  5. Add the cubed avocado and cilantro to the pot, stirring gently to incorporate. Simmer for an additional 5 minutes to allow the flavors to combine.
  6. Taste and adjust seasoning as needed. Serve hot, garnished with extra cilantro if desired.

This beef stew with avocado and cilantro is a refreshing and creamy take on the classic dish.

The avocado adds a velvety richness that contrasts beautifully with the tender beef, while the cilantro brings a fresh, aromatic lift to the stew. It’s an ideal choice for a light summer stew that still satisfies. Serve with a side of tortilla chips or a simple salad to complete the meal.