|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 3g||12%|
|Total Sugars 4g|
|Vitamin C 9mg||47%|
|*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.|
This hearty and flavorful vegetable beef stew recipe is made with stewing beef, potatoes, carrots, celery, and a thickened broth. It also includes condensed beef broth, which gives the stew more beef flavor than plain water or stock would.
Feel free to add some other vegetables, swap out vegetables, or increase the number of vegetables called for in the stew. Rutabaga would be a tasty addition, or add some frozen peas or green beans shortly before the stew is done. All you need is some crusty bread to complete the meal.
2 pounds stewing beef, or a chuck roast
2 to 3 teaspoons vegetable oil
1/2 teaspoon seasoned salt
1 cup chopped onions
1 (10.5-ounce) can of 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
Freshly ground black pepper, to taste
Kosher salt, to taste
Gather the ingredients.
Cut the beef into small, bite-sized cubes.
Heat the vegetable oil in a Dutch oven or large kettle; add the beef, seasoned salt, and chopped onions and mix to combine.
Cook over medium heat, turning frequently, for about 10 to 15 minutes, until the meat is browned on all sides and the chopped onions are tender. Drain off excess fat if necessary.
Add the beef broth and some hot water to the pot until the liquid level is about 1 inch above the beef.
Cover, reduce the heat to low, and simmer for 1 1/2 to 2 hours, or until the meat is tender.
Add the potatoes, carrots, and celery.
Cover and continue to cook, stirring occasionally, for 20 to 30 minutes longer, until the vegetables are tender.
To thicken the stew, combine the flour with the cold water in a measuring cup or small bowl; stir until smooth. Gently stir the flour mixture into the pot a little at a time, using as much as needed to make the stew as thick as you like.
Add pepper and taste for seasonings, adding salt if necessary.
Serve and enjoy.
- Marbled, fatty meat is best as it will become more tender as it cooks.
- Do not skip browning the meat first; it creates a nice coating on the beef and helps lock in the juices.
- 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 beef broth for some extra flavor.
Can the stew be frozen?
If you are cooking the stew ahead and plan on freezing it for later use, add the potatoes toward the end so that when you reheat the stew, they don't become mushy. Be sure to let the stew cool completely before placing it in an airtight freezer container.
Convert to the Slow Cooker
If you'd like to cook this stew in a crock pot, brown the meat in a pot on the stovetop and then place it in the slow cooker. Add the remaining ingredients and cook on low for eight hours or high for four hours.