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When the weather turns chilly, nothing beats a classic comfort food like a warm bowl of vegetable beef stew. This delicious, nourishing meal is packed with tender beef, hearty vegetables, and a rich, savory broth. We are making this complex-tasting dish incredibly simple, so even beginners can master it. This one-pot recipe promises a satisfying dinner with minimal fuss.
Why You’ll Love This Vegetable Beef Stew
You will find so many reasons to adore this flavorful vegetable beef stew. It brings a truly rich, savory depth of flavor to your table, perfect for warming up any evening. Each spoonful offers tender, melt-in-your-mouth beef combined with a bounty of hearty, nutritious vegetables. This stew is ideal for cozy family meals, offering comfort in every bite. Our recipe is easy and straightforward, designed for hassle-free preparation, making it a beginner-friendly choice. You can also easily customize it with your favorite seasonal vegetables, adapting it to your taste. Plus, it is freezer-friendly, making it fantastic for meal prep on busy weeks.
Ingredients
Gathering your ingredients for this comforting vegetable beef stew is the first step to a delicious meal. Each component plays a vital role in building the rich flavors and satisfying textures. This straightforward list ensures you have everything on hand for a truly nourishing dish.
- Beef: 1 1/2 lbs beef stew meat (like chuck)
- Oil: 2 1/2 Tbsp olive oil, divided
- Seasoning: Salt and freshly ground black pepper
- Aromatics: 1 3/4 cups chopped yellow onion (1 large), 1 1/4 cups peeled and chopped carrots (3 medium), 1 cup chopped celery (3 medium), 1 1/2 Tbsp minced garlic (4 cloves)
- Liquid: 8 cups low-sodium beef broth, 2 (14 oz.) cans diced tomatoes
- Herbs & Spices: 1 1/2 tsp dried basil, 1 tsp dried oregano, 1/2 tsp dried thyme
- Vegetables: 1 lb red or yellow potatoes (chopped into 3/4-inch cubes), 1 1/2 cups (5 oz.) chopped green beans (trim ends first), 1 1/2 cups frozen corn, 1 cup frozen peas
- Garnish: 1/3 cup chopped fresh parsley
Notes & Substitutions
You can easily adapt this classic beef and vegetable stew to your pantry and preferences. For the beef, feel free to use boneless short ribs or even a trimmed chuck roast cut into cubes if stew meat is unavailable. Experiment with different vegetables like parsnips, rutabaga, or even some leafy greens like kale or spinach added in the last 10 minutes. Enhance the herb profile with a bay leaf during simmering or a sprig of fresh rosemary. For a thicker consistency, stir in 1-2 tablespoons of tomato paste with the aromatics or create a simple cornstarch slurry later.
Equipment
You only need a few basic kitchen tools to make this delightful beef stew with vegetables.
- Large Dutch oven or a heavy-bottomed pot
- Measuring cups and spoons
- Cutting board and a sharp knife
- Slotted spoon
Instructions
Creating this hearty vegetable beef stew is a straightforward process. Follow these steps for a perfect, comforting meal every time. This recipe is designed to be simple for any home cook.
- Prepare Beef: Pat the beef stew meat dry with paper towels. Season it liberally all over with salt and freshly ground black pepper.
- Brown Beef: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add half of the seasoned beef to the pot, ensuring not to overcrowd it. Brown the beef for about 4 minutes, turning it halfway through to achieve an even sear.
- Remove Beef: Transfer the browned beef to a clean plate and set it aside. Add another 1/2 tablespoon of olive oil to the pot and repeat the browning process with the remaining half of the beef. Once browned, add it to the plate with the first batch.
- Sauté Aromatics: Add the final 1 tablespoon of olive oil to the now-empty pot. Add the chopped onions, carrots, and celery. Sauté these vegetables for about 3 minutes until they begin to soften.
- Add Garlic: Stir in the minced garlic and sauté for 1 minute longer, until it becomes fragrant. Be careful not to burn the garlic.
- Deglaze: Pour in the 8 cups of beef broth. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. These bits are full of flavor and will enhance your stew.
- Combine Ingredients: Return all the browned beef to the pot. Stir in the two cans of diced tomatoes, dried basil, dried oregano, and dried thyme. Season with a bit more salt and pepper to your taste.
- Simmer Initial: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let the stew simmer, stirring once or twice, for 30 minutes. This helps tenderize the beef.
According to culinary science, slow cooking meat allows collagen to break down into gelatin, resulting in incredibly tender and flavorful beef.
- Add Potatoes: Stir in the chopped red or yellow potatoes. Cover the pot again and continue to simmer for another 20 minutes. The potatoes should start to soften.
- Add Green Beans: Stir in the chopped green beans. Continue to simmer for 15 minutes longer, or until all the vegetables and the beef are tender to your liking.
- Final Veggies: Stir in the frozen corn and frozen peas. Simmer until they are heated through, which takes about 5 minutes.
- Garnish & Serve: Stir in the fresh chopped parsley just before serving. Ladle the warm, hearty beef and vegetable stew into bowls and enjoy immediately.
Pro Tips & Troubleshooting
Achieving the perfect pot of rich vegetable beef stew is simple with a few key techniques.
- Browning Beef: Do not rush this step. Browning the beef in batches creates a deep, caramelized crust, building a foundational layer of intense flavor.
- Tender Meat: Patience is key for melt-in-your-mouth beef. Simmering the stew for the recommended time, especially covered, ensures the beef becomes incredibly tender.
- Flavor Boost: Always use good quality low-sodium beef broth. This forms the backbone of your stew’s flavor, so choose one you enjoy.
- Thickening Stew: If you prefer a thicker stew, you can uncover the pot during the last 20-30 minutes of simmering to allow some liquid to evaporate. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering stew during the last 5-10 minutes.
- Seasoning: Taste your stew and adjust the salt and pepper throughout the cooking process. Flavors deepen as it simmers, so a final taste test is essential before serving your amazing beef and veggie stew.
- Avoiding Mushy Veggies: Add more delicate vegetables like green beans, corn, and peas later in the cooking process. This prevents them from becoming overcooked and mushy, keeping their texture intact.
Serving, Storage & Variations
This versatile vegetable beef stew shines in many ways beyond its initial preparation.
Serving Suggestions
Serve this comforting stew with a crusty baguette or homemade biscuits for dipping. A simple side salad provides a fresh contrast to the rich flavors. For an extra hearty meal, spoon the stew over fluffy mashed potatoes.
Storage & Reheating
Ensure the beef vegetable stew cools completely before storing it. Transfer leftovers to airtight containers and refrigerate for up to 3-4 days. This stew freezes beautifully for up to 3 months; simply thaw overnight in the fridge. Reheat gently on the stovetop over low heat, or in the microwave, stirring occasionally until warmed through.
Variations
- Spicy Stew: For a kick, add a pinch of chili flakes or a dash of your favorite hot sauce with the herbs.
- Herb Garden: Elevate the aroma by adding a sprig of fresh rosemary or thyme along with the dried herbs during the simmer.
- Root Vegetable Medley: Incorporate other root vegetables like parsnips or rutabaga when you add the potatoes for more depth.
- Grain Addition: For an even heartier meal, stir in a 1/2 cup of farro or barley when you add the potatoes; they will cook perfectly in the broth.
Nutrition
This wholesome beef and vegetable stew provides a balanced meal packed with goodness. The beef offers lean protein essential for muscle health, while the generous array of vegetables contributes significant fiber, vitamins, and minerals. You get a good dose of Vitamin A from carrots, Vitamin C from potatoes, and a range of B vitamins from the beef. This meal is naturally robust and satisfying. Always remember that nutritional information can vary based on specific ingredients and serving sizes. This information is for general guidance and not professional dietary advice.
Eating a variety of vegetables, as found in this stew, can support healthy digestion and provide a full spectrum of vitamins and minerals.
FAQ
You have questions about this delightful vegetable beef stew, and we have answers!
- Can I use different beef cuts for this recipe? Yes, chuck roast cut into cubes works wonderfully, as does boneless short ribs.
- How do I make the stew thicker? You can reduce the liquid by simmering uncovered for longer, or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) during the last 5-10 minutes of cooking.
- Can this stew be made in a slow cooker? Absolutely! Brown the beef and sauté aromatics as directed, then combine all ingredients (except corn and peas) in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding corn and peas for the last 30 minutes.
- How long does this hearty beef and vegetable stew last? When stored properly in an airtight container in the refrigerator, it lasts for 3-4 days.
- Can I freeze leftover stew? Yes, this stew freezes perfectly. Store cooled portions in freezer-safe containers for up to 3 months for easy meal prep.
Conclusion
This Hearty Vegetable Beef Stew is more than just a meal; it is a warm embrace in a bowl, perfect for any season. With its tender beef, medley of wholesome vegetables, and rich, savory broth, it truly embodies comforting home cooking. We hope this simple, beginner-friendly recipe brings joy and warmth to your kitchen. Gather your loved ones, prepare this satisfying stew, and create cherished memories around the dinner table. Share this delightful recipe with your family and savor every delicious spoonful.
Equipment
- Large Dutch oven or heavy-bottomed pot
- measuring cups and spoons
- Cutting board
- Sharp knife
- slotted spoon
Ingredients
- 1 1/2 lbs beef stew meat (like chuck)
- 2 1/2 Tbsp olive oil, divided
- Salt and freshly ground black pepper
- 1 3/4 cups chopped yellow onion (1 large)
- 1 1/4 cups peeled and chopped carrots (3 medium)
- 1 cup chopped celery (3 medium)
- 1 1/2 Tbsp minced garlic (4 cloves)
- 8 cups low-sodium beef broth
- 2 cans diced tomatoes (14 oz. each)
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
- 1 1/2 cups chopped green beans (trimmed)
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/3 cup chopped fresh parsley (for garnish)
Instructions
- Pat the beef stew meat dry with paper towels. Season it liberally all over with salt and freshly ground black pepper.
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add half of the beef and brown for about 4 minutes, turning halfway.
- Transfer browned beef to a plate. Add another 1/2 tablespoon of oil and repeat with remaining beef. Transfer to plate.
- Add remaining 1 tablespoon oil to the pot. Add onion, carrots, and celery. Sauté for 3 minutes until slightly softened.
- Stir in minced garlic and sauté 1 minute more until fragrant.
- Pour in beef broth and scrape up any browned bits from the pot bottom.
- Return beef to pot. Add diced tomatoes, basil, oregano, and thyme. Season with salt and pepper.
- Bring to a boil over medium-high heat. Reduce to low, cover, and simmer for 30 minutes.
- Add chopped potatoes. Cover and simmer for another 20 minutes.
- Stir in green beans. Simmer 15 more minutes until beef and veggies are tender.
- Stir in frozen corn and peas. Simmer for 5 minutes until heated through.
- Stir in chopped parsley and serve hot.
