Vegetable Beef Stew

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 08/25/21
Vegetable Beef Stew

The Spruce / Julia Hartbeck
Prep: 30 mins
Cook: 2 hrs 30 mins
Total: 3 hrs
Servings: 8 servings
Nutrition Facts (per serving)
132 Calories
3g Fat
21g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 132
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 11mg 4%
Sodium 319mg 14%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 12%
Total Sugars 4g
Protein 6g
Vitamin C 9mg 47%
Calcium 38mg 3%
Iron 1mg 8%
Potassium 559mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a hearty and flavorful vegetable beef stew recipe with potatoes, carrots, and a thickened broth. The stew is a basic combination of ingredients. The condensed beef broth gives it more beef flavor than just plain water or stock.

Feel free to add some diced rutabaga or increase the vegetables in the stew. Rutabaga would be a tasty addition, or add some frozen peas or green beans shortly before the stew is done.

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Ingredients

  • 2 pounds stewing beef, or a chuck roast

  • 2 to 3 teaspoons vegetable oil

  • 1/2 teaspoon seasoned salt

  • 1 cup chopped onions

  • 1 (10 1/2-ounce) can condensed beef broth, or concentrated rich beef stock

  • 3 cups diced potatoes

  • 2 cups diced carrots

  • 2 stalks celery, cut into 1/2-inch pieces

  • 2 tablespoons all-purpose flour

  • 1/3 cup cold water

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Vegetable Beef Stew ingredients

    The Spruce / Julia Hartbeck

  2. Cut the beef into small, bite-sized cubes.

    beef cut into pieces

    The Spruce / Julia Hartbeck

  3. Heat the vegetable oil in a Dutch oven or large kettle; add the beef, salt, and chopped onions.

    add the beef, salt, and chopped onions to a Dutch oven

    The Spruce / Julia Hartbeck

  4. Cook, turning frequently, over medium heat for about 10 to 15 minutes, until the meat is browned on all sides and chopped onions are tender. Drain off excess fat if necessary.

    Beef mixture cooking in a pot

    The Spruce / Julia Hartbeck

  5. Add the beef broth and some hot water to the pot until the liquid level is about 1 inch above the beef.

    beef broth and water in a pot with the beef mixture

    The Spruce / Julia Hartbeck

  6. Cover and reduce heat to low. Cover and ​simmer for 1 1/2 to 2 hours or until the meat is tender.

    beef stew cooking in a Dutch oven

    The Spruce / Julia Hartbeck

  7. Add the potatoes, carrots, and celery.

    Add the potatoes, carrots, and celery to the beef mixture

    The Spruce / Julia Hartbeck

  8. Cover and continue to cook, stirring occasionally, for 20 to 30 minutes longer, until vegetables are tender.

    beef stew cooking in a Dutch oven

    The Spruce / Julia Hartbeck

  9. To thicken the stew, combine the flour with 1/3 cup cold water; stir until smooth. Gently stir flour mixture into the pot a little at a time, using as much as needed to make the stew as thick as you like it.

    add flour and water mixture to the stew

    The Spruce / Julia Hartbeck

  10. Add pepper and taste for seasonings, adding more salt if necessary.

    Vegetable Beef Stew in a Dutch oven

    The Spruce / Julia Hartbeck

Variations

  • For a hearty, stick-to-your-ribs meal, add a few tablespoons of barley about 45 minutes before the stew is done.
  • Add about 1/4 to 1/2 cup of dry red wine along with the water for some extra flavor.