Vegetable Beef Stew Recipe
Every spoonful of this Vegetable Beef Stew delivers deep, savory flavor from slow-simmered beef. It’s filling, satisfying, and everything cooks together in one pot.
Servings: 6 servings
Calories: 660kcal
Equipment
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 Fahrenheit (163 degrees Celsius). In a large Dutch oven set over medium-high heat, add 2 tablespoons of olive oil. Toss the cubed beef with the salt and pepper. Brown the beef in 2 batches so the pan is not overcrowded. Transfer to a plate.
- Add the remaining tablespoon of olive oil to the pan. Add the onion and leek, and sauté until translucent. Add the garlic and sauté until fragrant. Stir in the tomato paste and cook 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 fork 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, and garnish with chopped parsley.
Notes
*For an Irish-style stew, replace 1 cup of beef stock with 1 cup of stout.
*For deeper flavor, use 1 cup of red wine or Guinness Extra Stout instead of 1 cup of beef stock.
STORE leftover Beef Vegetable Stew in an airtight container in the refrigerator for up to 4 days. The flavors deepen as they sit, making leftovers even better. For longer storage, FREEZE in freezer-safe containers for up to 2 months—make sure to leave some space for expansion.
When REHEATING from the fridge, warm over medium-low heat on the stove until hot, or microwave in short bursts, stirring between each. For frozen stew, thaw it in the fridge overnight before reheating it the same way. If it thickens too much, add a splash of beef stock to loosen it back up.
Nutrition
Serving: 6serving | Calories: 660kcal | Carbohydrates: 40g | Protein: 52g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1176mg | Potassium: 2136mg | Fiber: 7g | Sugar: 10g | Vitamin A: 5542IU | Vitamin C: 41mg | Calcium: 180mg | Iron: 8mg
