Gingered Beef Vegetable Stew
Warm up your kitchen with the bold flavors of Gingered Beef Vegetable Stew, a hearty, slow-simmered dish that’s perfect for cozy family dinners or meal prepping for the week. Tender, golden-seared beef chuck melds beautifully with a medley of earthy potatoes, vibrant carrots, and crisp celery, all bathed in a fragrant broth infused with fresh ginger, garlic, and soy sauce. This comforting stew is elevated by a hint of umami from diced tomatoes and a touch of herbaceous brightness with fresh parsley. With just 20 minutes of prep and a low-and-slow cooking method, this one-pot wonder delivers rich depth of flavor and fall-apart beef that’s worth every minute. Serve up this crave-worthy, ginger-forward beef stew with crusty bread or a side of fluffy rice for a wholesome and satisfying meal.
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Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1-inch cubes)
- 2 tablespoons fresh ginger (grated)
- 3 cloves garlic (minced)
- 1 large yellow onion (diced)
- 3 medium carrots (sliced into rounds)
- 2 stalks celery (chopped)
- 3 medium potatoes (cut into 1-inch cubes)
- 4 cups beef broth
- 14.5 ounces diced tomatoes (canned, with juices)
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 whole bay leaves
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the beef cubes with salt and pepper, then brown them in batches in the pot. Ensure each side is seared to a golden brown. Remove and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes.
Stir in the garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the browned beef back to the pot along with the beef broth, soy sauce, diced tomatoes (with their juices), and bay leaves. Stir to combine.
Bring the stew to a boil, then reduce the heat to low and cover. Let it simmer for 1 hour, stirring occasionally.
After 1 hour, add the carrots, celery, and potatoes to the pot. Continue simmering, covered, for an additional 45-60 minutes, or until the vegetables are tender and the beef is fork-tender.
Taste the stew and adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaves before serving.
Ladle the stew into bowls, garnish with chopped parsley, and serve hot.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1386 mg | 60% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.0 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1156 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
