Vegetable Beef Stew
Warm, comforting, and packed with nutrient-rich ingredients, this Vegetable Beef Stew is the ultimate one-pot meal for cozy evenings. Succulent chunks of seared beef chuck roast simmer to tender perfection in a savory broth infused with garlic, tomato paste, and fragrant herbs like thyme and rosemary. Loaded with hearty vegetables—carrots, celery, potatoes, green beans, and peas—each spoonful offers vibrant flavors and textures. A touch of flour thickens the stew beautifully, creating a rich, velvety consistency that coats every bite. Perfect for family dinners or meal prepping, this wholesome stew is as satisfying as it is easy to prepare. Make this comforting classic and savor the robust flavors of a homemade beef and vegetable stew that’s sure to warm your soul!
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Recipe Information
Ingredients
- 2 lbs beef chuck roast
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 3 cloves, minced garlic
- 3 medium, peeled and sliced carrots
- 2 sliced celery stalks
- 3 medium, peeled and cubed potatoes
- 1 cup, trimmed and cut into 1-inch pieces fresh green beans
- 1 cup frozen peas
- 6 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 2 tbsp all-purpose flour
- 3 tbsp water
- 1 tsp, or to taste salt
- 0.5 tsp, or to taste pepper
Instructions
Cut the beef chuck roast into 1-inch cubes, trimming off excess fat.
Season the beef generously with salt and pepper.
Heat 2 tbsp of olive oil in a large, heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches on all sides, about 4-5 minutes per batch. Remove the beef and set it aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Return the browned beef to the pot. Stir in the tomato paste and cook for 1-2 minutes until well combined.
Pour in the beef broth and scrape the bottom of the pot to deglaze, releasing any stuck-on bits. Add the thyme, rosemary, and bay leaves. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 60 minutes, stirring occasionally.
After 60 minutes, add the carrots, celery, potatoes, and green beans to the pot. Simmer for another 30 minutes or until the vegetables are tender.
In a small bowl, whisk together the all-purpose flour and water to form a slurry. Stir the slurry into the stew to thicken it. Let it simmer for an additional 10 minutes.
Add the frozen peas and cook for 5 more minutes, just until heated through. Remove the bay leaves.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot and enjoy your hearty Vegetable Beef Stew!
Nutrition Facts
Calories |
3674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.5 g | 278% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8883 mg | 386% | |
| Total Carbohydrate | 230.8 g | 84% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 49.6 g | ||
| Protein | 216.6 g | 433% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 700 mg | 54% | |
| Iron | 40.8 mg | 227% | |
| Potassium | 9638 mg | 205% | |
*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.
