Vegetable Beef Stew

Vegetable Beef Stew is the PERFECT combo of tender beef and fresh veggies in a savory beefy tomato base, that’s full of vegetables, rich flavors, easy to make and in just one pot!

Classic slow cooked beef recipes with a chuck roast scream winter comfort food to me including Ultimate Slow Cooker Pot RoastUltimate Slow Cooker Beef Stew, and Slow Cooker Vegetable Beef Soup.

Vegetable Beef Stew
VEGETABLE BEEF STEW

Vegetable Beef Stew is one of my favorite one-pot stew recipes to make on the weekends. You need a few hours to make this recipe, but trust me, it’s worth it. You can make it ahead and freeze leftovers, but my family always tells me that this is better the next day. Plus your kitchen will smell amazing for the entire time you’re cooking it!

You can even make this stew on your stovetop if you’d like. You’ll have to keep an extra box of beef stock next to the stove and watch for the level of liquid to be sure it doesn’t go too dry, but the smells in your house will make you so happy you’ll be so excited to eat. Grab a fresh baked French bread or Perfectly Easy Dinner Rolls to enjoy this amazing stew!

HOW DO YOU MAKE VEGETABLE BEEF STEW TENDER?

There are two parts of this recipe that will make sure your meat is as tender as possible. The first is coating the beef with flour and browning it on all sides, which helps lock in the juices from the meat. The second part is covering the and letting it slowly cook in the oven. This beef stew needs the full amount of time to let the stew meat tenderize properly.

You can of course also keep the entire piece of beef whole and create this recipe to be more like a vegetable beef pot roast (like the super popular Ultimate Pot Roast on my site or the Red Wine Pot Roast). This will require a slightly larger dutch oven but trust me when that pot roast is fork tender and falling apart you will LOVE the recipe so much you won’t mind the slightly larger pot in the sink.

Remember too, one of the best things you can do for a beef stew is give the beef a good, solid sear on the meat before you braise it. The better the sear the better and deeper the flavors you are creating and the better the textures of the stew.

CAN VEGETABLE BEEF STEW BE FROZEN?

Vegetable beef stew is the perfect recipe to make-ahead, and can be frozen when tightly sealed for 3-4 months. If you’re making this beef stew recipe ahead of time to freeze for later, I recommend waiting until it is almost done to add the potatoes, so they are only just cooked. This way they won’t over cook when you reheat it.

Move it to the refrigerator the day before, then add to a pot over medium-low heat until it reaches the desired temperature.

WHAT OTHER VEGGIES CAN I ADD TO VEGETABLE BEEF STEW?

  • Spinach or kale
  • Celery
  • Sweet potatoes
  • Parsnips
  • Turnips
  • Cabbage
  • Mushrooms

Classic Beef and Vegetable Stew

HOW TO MAKE VEGETABLE BEEF STEW IN A CROCK POT

  • In a large sauté pan, melt butter with canola oil. Dredge the meat in the flour, salt, and pepper. Brown on all sides, then move to the pot.
  • Add all other ingredients and gently stir together.
  • Cook on high for 4 hours, or on low for 8 hours. I recommend cooking this on low, because it gives the flavors more of a chance to develop, and the meat to get really tender.
  • Remove the bay leaf and serve.
  • You can also use my recipe for Slow Cooker Vegetable Beef Soup

HOW TO MAKE THIS RECIPE IN THE INSTANT POT

  • Turn on the sauté function and add oil and butter. Add the stew meat until browned on all sides. Work in batches, leaving room between each piece. Remove and set aside.
  • Add onions and seasoning, cooking until soft.
  • Add all other ingredients to the instant pot, stirring gently. Add the beef, then close the lid and pressure valve.
  • Set on manual for 10 minutes on high. Let the pot naturally release, and serve.

MORE SOUPS AND STEWs

TIPS FOR MAKING VEGETABLE BEEF STEW

  • For more flavor, you can deglaze the onions with ¼ cup of red wine. Use a red wine that you would also like to drink. The golden rule is if you won’t drink it, don’t cook with it. Personally, if I add red wine, I usually choose a dry one for this recipe.
  • When browning the stew meat, leave room between each piece to make sure you get a really nice sear on all sides. This locks in the juice and also adds a lot of flavor to the meat.
  • If you’re making this in the slow cooker, use a liner bag to make cleanup really easy!
  • Serve this beef with a glass of red wine, garlic bread, cornbread, or a classic wedge salad.

beef stew with vegetables

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Vegetable Beef Stew

Vegetable Beef Stew is the PERFECT combo of tender beef and fresh veggies in a savory beefy tomato base, that's full of vegetables, rich flavors, easy to make and in just one pot!
Yield 8 servings
Prep Time 15 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 25 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 3 pounds chuck roast , cut into 2" chunks
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 tablespoons flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons canola oil
  • 1/2 yellow onion , chopped
  • 4 cloves garlic , minced
  • 2 carrots , cut into 2 inch chunks
  • 2 Yukon potatoes , chopped
  • 1 cup corn
  • 4 cups beef broth
  • 1/4 cup tomato paste
  • 1 bay leaf
  • 1 teaspoon thyme
  • 1 tablespoon Worcestershire sauce
  • 1 cup green beans , fresh or frozen
  • 1 cup frozen green peas

Instructions

  • Preheat the oven to 325 degrees and season the beef chunks with salt and pepper before dredging in flour.
  • Put the butter and canola oil in a large dutch oven on medium heat and brown the beef on all sides in batches (3-4 minutes per batch) until it is browned very well.
  • Remove the last batch of the beef and add in the onions, garlic and carrots and cook for 2-3 minutes until slightly caramelized before adding the potatoes and corn in along with the broth, tomato paste, bay leaf, thyme and Worcestershire sauce and stirring to combine.
  • Add the beef back into the pot, cover and cook in the oven for 2:30 hours, then add in the green beans and peas for the last 30 minutes before removing the the oven.
  • Remove the bay leaf before serving.

Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition

Calories: 460kcal | Carbohydrates: 19g | Protein: 38g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 125mg | Sodium: 978mg | Potassium: 1085mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3078IU | Vitamin C: 19mg | Calcium: 73mg | Iron: 6mg
Keyword: vegetable beef stew

Rich Vegetable and Beef Stew

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Based on the comments it’s great. But the instructions are a little confusing. Especially the first one or steps. & when do you add the corn?

    1. You just want to season the beef with salt and pepper before dredging it in flour. The corn should be added in with the potatoes. I hope you enjoy it!

    1. Absolutely! If you look towards the middle of the post, I have instructions for “How to make vegetable Beef Stew in a Crockpot”. Let me know how you like it if you try it!

  2. This recipe was fantastic! The roast was so tender!! Will definitely put in my recipes to use over and over. Husband thought it was great!!

  3. I can’t tell you how much I wish this was coming out of my oven right now! I want it for dinner! As would my whole family. Looks so hearty and delicious!

  4. This beef stew is so delicious and full of flavor! I made it last weekend and it was a huge hit. I expected to have left overs. But didnt! so good!