Vegetable Beef Stew

This hearty vegetable beef stew is a classic! It’s loaded with tender, flavorful chunks beef and root veggies. You’ll want to make this one all year round!

Vegetable Beef Stew in bowl

One Pot Veggie Beef Stew

When you and your entire family is crazy sick for over 2 weeks, one-pot meals are the way to go… especially ones that make good leftovers!

I had zero desire to make dinner, but had grocery shopped and planned out meals like this cozy, filling beef and vegetable stew. I was so happy we gave it a try because it was the perfect comfort meal for our family, especially after not feeling so well.

With roast, celery, carrots and potatoes, this soup was so hearty and flavorful. Add it to the soup rotation – you won’t regret it.

Beef chunks for vegetable beef stew recipe

Prep Work

The stew itself is actually really easy to make. It requires a bit of prep work (peeling, cutting and chopping) but I gave my husband that job, and he was happy to help.

  • MEAT – Cut into 1.5″ cubes
  • ONION – Cut into 1 inch cubes
  • LEEK – Quartered and sliced
  • GARLIC – Minced
  • CELERY – Sliced
  • CARROTS – Peeled and cut into 2 inch chunks
  • POTATOES – Peeled and cut into 3/4 inch pieces
  • RUTABAGA – Peeled and cubed into ¾-inch pieces
  • TURNIP – Peeled and cubed into ¾-inch pieces
  • CELERY ROOT – Peeled and cubed into ½-inch pieces
  • PARSLEY – Chopped

You can use some shortcuts and use dried onions, minced garlic, and dried parsley too. 😉

Beef and Vegetable Stew in ladle

How to Make Beef Stew

Once everything is ready, sear the meat until it’s nice and crisp on the outside. Then sauté the onion, leek and garlic until fragrant. Add a bit of tomato paste and then pour in the beef stock.

Sprinkle in the thyme and bay leaves, then add in the veggies. I used celery along with a hearty blend of root veggies: carrot, potato, rutabaga, turnip and celery root. They really helped bulk up the stew and the starch made the broth a bit thicker. After 2 hours of simmering in the oven, the meat was super tender and the veggies soaked up all of seasoning.

Remove the stew from the oven and skim off the fat on the surface with a spoon. Season with salt and pepper to taste. Serve warm, garnish with chopped parsley.

NOTES:
*For an Irish stew, sub out 1 cup of beef stock for 1 cup of stout.
*For a rich, more flavorful stew, sub out 1 cup of beef stock for 1 cup of good red wine or 1 cup of Guinness extra stout.
*To make in the slow cooker, follow directions up until you add all the veggies. Transfer to the slow cooker and cook on HIGH for 2 hours or LOW for 4 hours.
*To thicken stew, mix 1 tbsp cornstarch with 1 tbsp water. Mix until it becomes a paste and then stir it into the stew which will help thicken it up.

Vegetable beef stew close up image

How to Store Stew + Sides

We rarely have leftovers of this vegetable beef stew, but in case you do – STORE in an air-tight container in the fridge for up to 4 days.

You can also FREEZE stew by placing in a freezer safe bag or container and storing for up to 2 months. Just let it thaw in the fridge overnight and reheat on the stove. You may need to add more beef stock to thin it out.

Some of our favorite SIDES to serve with this stew include:

This stew was a huge hit with the entire family. I loved how simple and flavorful it was! We’ll definitely be making this again & again!!

For more soups and stews, check out:

5.0 from 6 reviews
Beef and Vegetable Stew
 
Prep time
Cook time
Total time
 
This flavorful & filling beef and vegetable stew is a classic! It's loaded with tender beef and root veggies.
Author:
Yield: 6-8 servings
Ingredients
  • 3 tbsp. olive oil, divided
  • 3-4 lbs. beef chuck, excess fat trimmed, cut into 1½-inch pieces
  • 1¼ tsp. salt
  • 1 tsp. black pepper
  • 1 large yellow onion, cut into 1-inch chunks
  • 1 leek, quartered and sliced
  • 4 cloves garlic, minced
  • 1 tbsp. tomato paste
  • 4 c. beef stock*
  • 1 tsp. dried thyme
  • 2 bay leaves
  • 2 stalks celery, sliced
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 2 medium russet potatoes, peeled and cubed into ¾-inch pieces
  • 1 rutabaga, peeled and cubed into ¾-inch pieces
  • 1 turnip, peeled and cubed into ¾-inch pieces
  • 1 celery root, peeled and cubed into ½-inch pieces
  • 1 tbsp. fresh parsley, chopped
Directions
  1. Preheat the oven to 325 degrees. In a large Dutch oven set over medium-high heat, add 2 tablespoons olive oil. Toss the cubed beef in the salt and pepper. Brown the beef in 2 batches so that the pan is not overcrowded. Transfer to a plate.
  2. Add the remaining tablespoon of olive oil to the pan. Add the onion and leek, sauté until translucent, then add the garlic and sauté until fragrant. Add the tomato paste and cook, stirring for about 1 minute. Return the beef to the pot and stir to coat. Add the beef stock, thyme, bay leaves, and vegetables. If the meat is not fully covered add additional stock or water to cover it. Bring to a boil, cover and transfer to the oven. Cook until the meat is tender, about 2 hours.
  3. Remove the stew from the oven and skim off the fat on the surface with a spoon. Season with salt and pepper to taste. Serve warm, garnish with chopped parsley.
Notes
*For an Irish stew, sub out 1 cup of beef stock for 1 cup of stout.
*For a rich, more flavorful stew, sub out 1 cup of beef stock for 1 cup of good red wine or 1 cup of Guinness extra stout.


Recipe source: Life Made Simple