Vegetable Beef Stew
This vegetable beef stew is hearty, savory, and packed with tender beef, potatoes, carrots, green beans, and corn in a rich homemade broth. It tastes like a slow Sunday dinner, even though it is surprisingly simple to make.
This recipe is a must around the holidays, but I make it all year. It is so addictive that a batch rarely lasts more than a day. Friends never believe me when I tell them how easy it is.
The beef becomes fork-tender as it simmers, and the vegetables soak up all that flavor. Serve it with crusty bread and you have a complete, comforting meal.
Why This Recipe Works
Browning the beef first is what gives the stew its deep flavor. Tomato paste and Worcestershire sauce add richness to the broth, while the potatoes help thicken it naturally as they cook.
Heartier vegetables go in first so they become tender, and quicker-cooking vegetables like green beans and corn are added later so they stay bright. The result is a full, colorful stew that tastes like it took much more effort than it did.
Vegetable Beef Stew
Prep Time: 15 minutes | Cook Time: 75 minutes | Total Time: 1 hour 30 minutes | Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1½ pounds beef stew meat, cut into 1½-inch chunks
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- 5 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1½ pounds baby potatoes or Yukon Gold potatoes, halved
- 3 medium carrots, cut into chunks
- 1½ cups green beans, trimmed
- 1 cup corn kernels, fresh or frozen
- Kosher salt to taste
- Fresh parsley, chopped, for serving
Instructions
- Pat the beef dry and season lightly with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches for 3–4 minutes per side. Transfer to a plate.
- Add the onion to the pot and cook for 4–5 minutes, until softened. Stir in the garlic, tomato paste, smoked paprika, and thyme. Cook for 1 minute.
- Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Return the beef to the pot.
- Bring to a simmer, then reduce the heat to low. Cover and cook for 45 minutes, until the beef is starting to become tender.
- Add the potatoes and carrots. Cover and continue cooking for 20–25 minutes, until the vegetables and beef are tender.
- Stir in the green beans and corn. Simmer uncovered for 6–8 minutes, until the green beans are tender-crisp.
- Taste and season with salt. For a thicker stew, mash a few potato pieces against the side of the pot.
- Ladle into bowls and finish with fresh parsley. Serve hot.
Notes
- Do not skip browning the beef. That step builds the flavor of the whole stew.
- Chuck roast cut into chunks is the best cut for tender stew meat.
- This stew tastes even better the next day as the flavors settle.
- Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.
Make It Your Own
Add peas with the corn, or stir in a handful of chopped celery with the onion. A splash of red wine after cooking the tomato paste deepens the broth. This stew is also excellent with a side of biscuits or cornbread.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes. Brown the beef and sauté the onion first, then add everything except the green beans and corn. Cook on low for 7–8 hours. Stir in the green beans and corn during the last 30 minutes.
How do I make the stew thicker?
Mash a few potatoes into the broth, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water during the last few minutes of cooking.
Can I freeze vegetable beef stew?
Yes. Cool completely and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
This vegetable beef stew is the kind of recipe that earns a permanent place in the rotation — holidays, weeknights, and every chilly day in between. It is easy, filling, and always gone faster than you expect.
