Vegetable Beef Stew

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 12/09/20
Beef stew with vegetables
James Baigrie/Photolibrary/Getty
Prep: 30 mins
Cook: 2 hrs 30 mins
Total: 3 hrs
Servings: 8 servings
Nutritional Guidelines (per serving)
377 Calories
15g Fat
23g Carbs
36g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 377
% Daily Value*
Total Fat 15g 19%
Saturated Fat 5g 26%
Cholesterol 101mg 34%
Sodium 582mg 25%
Total Carbohydrate 23g 8%
Dietary Fiber 3g 12%
Protein 36g
Calcium 70mg 5%
*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.

Ingredients

  • 2 pounds stewing beef (or a chuck roast)
  • 2 to 3 teaspoons vegetable oil
  • 1/2 teaspoon seasoned salt
  • 1 cup onions (chopped)
  • 1 can/10 1/2 ounces condensed beef broth (or concentrated rich beef stock)
  • 3 cups potatoes (diced)
  • 2 cups carrots (diced)
  • 2 ribs celery (cut into 1/2-inch pieces)
  • 2 tablespoons all-purpose flour
  • 1/3 cup water (cold)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

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

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

  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.

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

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

  7. Add the potatoes, carrots, and celery.

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

  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.

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

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.