A hearty vegetable beef stew is not only comforting but super nutritious. A flavorful broth with veggies and juicy, tender beef just for cool nights.
Craving a warm and comforting meal on a chilly day? Look no further than a great way to making a flavorful and hearty vegetable beef stew. Packed with wholesome vegetables and tender chunks of beef, this dish is not only delicious but also a breeze to prepare.
Whether you’re an experienced chef or a newbie in the kitchen, I’ve got you covered with easy-to-follow instructions and helpful tips.
How To Make Vegetable Beef Stew
Ingredients needed
- Beef stew meat
- Onion
- Garlic
- Corn
- Frozen mixed veggies
- Potatoes
- Tomato paste
- Balsamic vinegar
- Crushed tomatoes
- Beef broth
- Herb (rosemary, thyme, etc.)
Helpful tips & variations for the recipe
- The herb is a herb of your personal choice. Rosemary and beef go together perfectly to me but thyme taste great as well.
- You will cook the recipe until the potatoes are cooked. For more tender pieces of beef, you will need an oven safe pot like a dutch oven. Directions included below how to do this.
Making the vegetable beef stew recipe
- First, dice the onion, peel and dice the potatoes then mince the garlic cloves.
- Next, in a dutch oven or large pot add a little oil on medium high heat and sear the stew beef. Sear a side or two then remove from the pot. The meat will cook through later.
- Remove the meat once you have seared it then add in the diced onion and garlic. Add a little oil of the bottom looks dry. Season lightly with salt and black pepper.
- Cook the onions and garlic until the onions are translucent and the garlic starts to brown. Then, lower the heat to medium and add in the tomato paste.
- Now, cook the tomato paste while mixing it in with the onions and garlic.Next, toss in the corn, mixed veggies and the diced potatoes.
- Then, add in the can of crushed tomatoes and beef broth. Next, add in the balsamic vinegar and add in some salt and pepper. Be careful, you can always add more later. Toss in the chopped rosemary then cover the pot.
- Allow the vegetable beef stew to simmer for about 20-25 minutes. Check in and give the stew a stir every couple of minutes. Simmer the stew until the potatoes are soft and easily pierced with a fork. At this point the stew is ready to serve. Taste for salt before serving.
- Quick note, for more tender beef a dutch oven is your best friend. Add all the ingredients on the stove top then place the pot in the oven on 350F and cook for an hour or until the beef is fork tender. Be careful the dutch oven will be extremely hot when removing.
Frequently Asked Questions (FAQs)
What will give beef stew the most flavor?
In this recipe that is covered for you. But, the additions of a bouillon cube along with salt and pepper can bump up the flavor. Something about that MSG!
What order do you put vegetables in stew?
The veggies should go in right before the broth. This will prevent you from splashing yourself with liquid trying to add vegetables to a pot full of liquid.
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Vegetable Beef Stew
A hearty vegetable beef stew is not only comforting but super nutritious. A flavorful broth with veggies and juicy, tender beef just for cool nights.
Ingredients
- 1.5-2 pound beef stew meat
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 15 ounce can of corn, drained & rinsed
- 12 ounce bag of frozen veggies
- 2 medium potatoes, washed & diced
- 6 ounce tomato paste
- 28 ounce can of crushed tomatoes
- 3 cup beef broth
- 1/4 cup balsamic vinegar
- 1/4 cup rosemary, chopped & stems removed (sub with thyme)
- salt & pepper to taste
Instructions
- First, dice the onion, peel and dice the potatoes then mince the garlic cloves.
- Next, in a dutch oven or large pot add a little oil on medium high heat and sear the stew beef. Sear a side or two then remove from the pot. The meat will cook through later.
- Remove the meat once you have seared it then add in the diced onion and garlic. Add a little oil of the bottom looks dry. Season lightly with salt and black pepper.
- Cook the onions and garlic until the onions are translucent and the garlic starts to brown. Then, lower the heat to medium and add in the tomato paste.
- Now, cook the tomato paste while mixing it in with the onions and garlic.Next, toss in the corn, mixed veggies and the diced potatoes.
- Then, add in the can of crushed tomatoes and beef broth. Next, add in the balsamic vinegar and add in some salt and pepper. Be careful, you can always add more later. Toss in the chopped rosemary then cover the pot.
- Allow the vegetable beef stew to simmer for about 20-25 minutes. Check in and give the stew a stir every couple of minutes. Simmer the stew until the potatoes are soft and easily pierced with a fork. At this point the stew is ready to serve. Taste for salt before serving.
- Quick note, for more tender beef do not add the potatoes or mixed vegetables first. Add everything then cover the pot and allow the stew to simmer slowly for about 30-40 minutes. When you notice the beef starting to get tender then add the veggies and potatoes. Cook the remaining 20-25 minutes to allow the potatoes to cook. Do this to avoid over cooking them.
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