All Recipes Vegetable Beef Stew Made Easy and Delicious

There’s nothing quite like a warm, hearty bowl of vegetable beef stew to comfort your soul on a chilly day. This classic All Recipes Vegetable Beef Stew combines tender chunks of beef with an array of fresh vegetables simmered slowly in a savory broth that’s both nourishing and satisfying.

Whether you’re looking for a family dinner that everyone will love or a meal to prepare ahead and enjoy for days, this stew is a fantastic choice. It’s packed with flavors, textures, and nutrients that make it a wholesome option perfect for any occasion.

In this post, we’ll walk you through the recipe step-by-step, share why this stew might just become your go-to comfort food, and offer tips to customize it to your taste. So grab your apron and let’s get cooking a stew that’s as delicious as it is timeless!

Why You’ll Love This Recipe

This vegetable beef stew is a perfect balance of rich, meaty flavor and fresh, garden-fresh vegetables. The slow-simmering process tenderizes the beef beautifully, making every bite melt in your mouth.

Plus, it’s incredibly versatile—feel free to swap veggies based on what you have on hand or add your favorite herbs and spices.

It’s also a one-pot wonder, meaning less cleanup and more time to enjoy your meal with loved ones. Nutritionally, it’s a powerhouse, providing a good mix of protein, fiber, and vitamins.

Whether you’re a seasoned home cook or a beginner, this recipe is straightforward and rewarding.

Ingredients

• 2 pounds beef chuck stew meat, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional, can substitute with additional broth)
• 3 large carrots, peeled and sliced
• 3 stalks celery, sliced
• 4 medium potatoes, peeled and cubed
• 2 cups frozen peas
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 2 tablespoons all-purpose flour (optional for thickening)
• Fresh parsley, chopped for garnish

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Cutting board and sharp knife
• Measuring cups and spoons
• Mixing bowl (for tossing beef with flour)
• Ladle for serving

Instructions

1. Prepare the beef: Pat the beef cubes dry with paper towels. In a mixing bowl, toss the beef with all-purpose flour (if using) to lightly coat. This helps thicken the stew later.
2. Brown the beef: Heat the olive oil in your Dutch oven over medium-high heat. Add the beef cubes in batches, making sure not to crowd the pan. Brown all sides until nicely seared, about 5-7 minutes per batch. Remove browned meat to a plate and set aside.
3. Sauté the aromatics: In the same pot, reduce heat to medium. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Deglaze the pot: Pour in the red wine (or extra broth) and scrape up any browned bits from the bottom of the pot with your wooden spoon. Let the wine reduce slightly for about 2-3 minutes.
5. Add liquids and seasonings: Return the beef to the pot. Stir in the beef broth, tomato paste, dried thyme, rosemary, and bay leaves. Season with salt and pepper according to your taste.
6. Simmer: Bring the stew to a boil, then reduce heat to low. Cover the pot and let it simmer gently for about 1.5 to 2 hours, or until the beef is tender and the flavors meld beautifully.
7. Add vegetables: Add the sliced carrots, celery, and potatoes to the stew. Cover and continue to simmer for another 30-40 minutes until the vegetables are cooked through and tender.
8. Finish with peas: Stir in the frozen peas and cook for an additional 5 minutes. Adjust seasoning with salt and pepper if needed.
9. Serve: Remove the bay leaves. Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or over creamy mashed potatoes.

Tips & Variations

For an even richer flavor, try marinating the beef in red wine and herbs overnight before cooking.

Slow Cooker Option: Brown the beef and sauté the onions and garlic, then transfer everything to a slow cooker. Add all other ingredients except peas, cook on low for 7-8 hours, and add peas in the last 15 minutes.

Vegetable Variations: Feel free to swap potatoes with sweet potatoes or add mushrooms, parsnips, or turnips for extra earthiness. For a heartier stew, add a can of drained kidney beans or chickpeas.

Thickening the Stew: If you prefer a thicker stew, dissolve 1-2 tablespoons of cornstarch in cold water and stir it in during the last 10 minutes of cooking.

Nutrition Facts

Serving Suggestions

This vegetable beef stew is wonderfully versatile when it comes to serving. For a rustic meal, serve it alongside thick slices of crusty bread or warm dinner rolls perfect for soaking up the rich broth.

For a heartier plate, consider serving the stew over creamy mashed potatoes or buttered egg noodles. A simple green salad with a tangy vinaigrette can add a fresh contrast to the rich flavors of the stew.

If you’re seeking a lighter option, steamed green beans or roasted Brussels sprouts make excellent vegetable sides that won’t overpower the stew.

Conclusion

This All Recipes Vegetable Beef Stew is a timeless dish that brings comfort and nourishment in every spoonful. Its rich, savory flavors combined with tender beef and wholesome vegetables make it a satisfying meal that’s hard to beat.

Whether you’re cooking for your family or preparing a cozy meal for yourself, this stew is easy to make and delivers on taste every time.

With simple ingredients and straightforward steps, it’s a recipe you’ll return to again and again. Plus, its adaptability means you can personalize it to suit your pantry and preferences.

For more hearty and nutritious meals, check out A to Z Vegetarian Recipes for Every Meal and Occasion or try some delicious 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious for another comforting bowl to enjoy.

Happy cooking and bon appétit!

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