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Beef and Vegetable Stew | lifemadesimplebakes.com
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5 from 10 votes

Vegetable Beef Stew Recipe

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!
Prep Time10 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 40 mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 660kcal

Ingredients

  • 3 tbsp olive oil divided
  • 3-4 lbs beef chuck excess fat trimmed, cut into 1 1/2-inch pieces
  • 1 1/4 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 cup 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 3/4-inch pieces
  • 1 rutabaga peeled and cubed into 3/4-inch pieces
  • 1 turnip peeled and cubed into 3/4-inch pieces
  • 1 celery root peeled and cubed into 1/2-inch pieces
  • 1 tbsp fresh parsley chopped

Instructions

  • 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.
  • 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.
  • 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.

Nutrition

Serving: 6g | Calories: 660kcal | Carbohydrates: 40g | Protein: 52g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 156mg | Sodium: 1176mg | Potassium: 2126mg | Fiber: 7g | Sugar: 10g | Vitamin A: 5526IU | Vitamin C: 40mg | Calcium: 176mg | Iron: 8mg