Best 10 Yummy Beef Vegetable Stew Recipes

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Are you craving a hearty and comforting meal that tantalizes your taste buds? Look no further than a sizzling beef vegetable stew, a culinary masterpiece that blends the richness of tender beef with an orchestra of vibrant vegetables. When the cold winds howl and the skies turn gray, this stew is your culinary haven, promising warmth, satisfaction, and pure culinary bliss. Its aroma, a symphony of savory scents, will fill your kitchen and beckon you to indulge in a symphony of flavors that will leave you craving more. Be prepared to embark on a culinary journey where each spoonful of beef vegetable stew is a testament to the harmonious union of flavors and textures.

Here are our top 10 tried and tested recipes!

SAVORY VEGETABLE BEEF STEW



Savory Vegetable Beef Stew image

This is by far the best vegetable beef stew that I have ever made. My grandmother gave me the recipe. My husband, who is a very picky eater, loves this recipe more than anything else I make.

Provided by JAIME5025

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h

Yield 12

Number Of Ingredients 18

3 pounds beef stew meat, cut into 1-inch pieces
⅓ cup Italian salad dressing
2 cups water
2 teaspoons beef bouillon granules
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.5 ounce) can condensed beef broth
1 (8 ounce) can tomato sauce
1 clove garlic, minced
1 bay leaf
1 teaspoon salt
1 teaspoon dried oregano
½ teaspoon ground black pepper
6 small potatoes, quartered
6 carrots, cut into 1-inch pieces
1 green bell pepper, cut into 1/2-inch dice
1 onion, chopped
3 tablespoons all-purpose flour
3 tablespoons cold water

Steps:

  • Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
  • Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
  • Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.

Nutrition Facts : Calories 342 calories, Carbohydrate 23.7 g, Cholesterol 62.7 mg, Fat 17.5 g, Fiber 3.7 g, Protein 21.8 g, SaturatedFat 6.5 g, Sodium 679.7 mg, Sugar 4.9 g

BEEF AND VEGETABLE STEW



Beef and Vegetable Stew image

This old fashioned beef and vegetable stew is easy to prepare and is slow cooked to perfection. The stew is rich, hearty and flavourful, and the beef is oh so tender.

Provided by Cassie Heilbron

Categories     Dinner

Time 3h20m

Number Of Ingredients 16

2 tablespoon Olive Oil
500 g / 1.1 lbs Chuck Beef / Chuck Casserole Steak, diced
1 Brown Onion, diced
2 Potatoes, skin on, cut into large chunks (I used white)
4 Carrots, cut into large chunks
200 g / 7 oz Pumpkin / Butternut Squash, cut into large chunks (I used kent pumpkin)
½ head Cauliflower, cut into small florets
1 cup Frozen Peas
3 tablespoon Tomato Paste
1 teaspoon Paprika
1 teaspoon Mixed Herbs, thyme, rosemary, marjoram, basil, oregano
2 tablespoon Worcestershire sauce
1.5 litres / 6 cups Beef Stock
4 Garlic Cloves, minced
3 teaspoon Cornflour, mix with ¼ cup cold water
Salt + Pepper, to taste

Steps:

  • Preheat oven to 160C / 320F.
  • Heat 1 tablespoon oil in dutch oven or oven proof pot over medium-high heat.
  • Brown meat is 2 batches, then set aside in a bowl.
  • Heat 1 tablespoon oil and add brown onion and garlic. Cook, stirring, until onion has softened.
  • Add paprika, mixed herbs, Worcestershire sauce and tomato paste and stir for 30 seconds.
  • Add meat, stock, potatoes, carrots, pumpkin and cauliflower and season with salt and pepper, and stir to combine.
  • Cover and place in the oven for 2 ½ hours.
  • Add peas and cornflour mixture, stir to combine and place back into oven uncovered for a further 30 minutes.
  • Serve on its own or with some crusty bread. Enjoy!

Nutrition Facts : Calories 532 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fiber 10 grams fiber, Protein 39 grams protein, SaturatedFat 8 grams saturated fat, ServingSize bowl, Sodium 1073 grams sodium, Sugar 13 grams sugar

VEGETABLE BEEF STEW



Vegetable Beef Stew image

Try an easy vegetable beef stew recipe made with stewing beef, onions, potatoes, and carrots, along with celery and seasonings.

Provided by Diana Rattray

Categories     Entree     Dinner     Soup

Time 3h

Yield 8

Number Of Ingredients 12

2 pounds stewing beef (or a chuck roast)
2 to 3 teaspoons vegetable oil
1/2 teaspoon seasoned salt
1 cup onions (chopped)
1 can/10 1/2 ounces condensed beef broth (or concentrated rich beef stock )
3 cups potatoes (diced)
2 cups carrots (diced)
2 ribs celery (cut into 1/2-inch pieces)
2 tablespoons all-purpose flour
1/3 cup water (cold)
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Gather the ingredients.
  • Cut the beef into small, bite-sized cubes.
  • Heat the vegetable oil in a Dutch oven or large kettle; add the beef, seasoned salt, and chopped onions and mix to combine.
  • Cook over medium heat, turning frequently, for about 10 to 15 minutes, until the meat is browned on all sides and the chopped onions are tender. Drain off excess fat if necessary.
  • Add the beef broth and some hot water to the pot until the liquid level is about 1 inch above the beef.
  • Cover, reduce the heat to low, and ​simmer for 1 1/2 to 2 hours, or until the meat is tender.
  • Add the potatoes, carrots, and celery.
  • Cover and continue to cook, stirring occasionally, for 20 to 30 minutes longer, until the vegetables are tender.
  • To thicken the stew, combine the flour with the cold water in a measuring cup or small bowl; stir until smooth. Gently stir the flour mixture into the pot a little at a time, using as much as needed to make the stew as thick as you like.
  • Add pepper and taste for seasonings, adding salt if necessary.
  • Serve and enjoy.

Nutrition Facts : Calories 132 kcal, Carbohydrate 21 g, Cholesterol 11 mg, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, Sodium 319 mg, Sugar 4 g, Fat 3 g, ServingSize 8 servings, UnsaturatedFat 0 g

BEEF VEGETABLE STEW



Beef Vegetable Stew image

Packed with flavorful meat and a huge assortment of vegetables, this stew is sure to satisfy.

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 16 servings.

Number Of Ingredients 19

2-1/2 pounds beef stew meat, cut into 1-inch cubes
2 large onions, chopped
2 garlic cloves, minced
1/2 cup water
1 reduced-sodium beef bouillon cube
3 cans (14-1/2 ounces each) reduced-sodium beef broth
4 potatoes, peeled and cubed
3 medium carrots, sliced
2 medium green peppers, cut into 1/2-inch pieces
2 celery ribs, sliced
3 cups cubed rutabaga
1-1/2 cups cubed parsnips
1-1/2 cups cubed turnips
3/4 teaspoon dried marjoram
1/2 teaspoon pepper
1/4 teaspoon dried savory
1/4 teaspoon hot pepper sauce
2 tablespoons cornstarch
3 tablespoons water

Steps:

  • In a Dutch oven, combine the beef, onions, garlic, 1/2 cup water, bouillon and enough of the broth to cover. Bring to a boil. Cover and simmer until meat is tender, about 2 hours. Add vegetables, seasonings and remaining broth. Simmer 30-45 minutes or until vegetables are tender. Combine cornstarch and water; gradually add to the boiling mixture. Cook and stir for 2 minutes.

Nutrition Facts :

BEEF AND VEGETABLE STEW



Beef and Vegetable Stew image

This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.

Provided by Marianne

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h40m

Yield 6

Number Of Ingredients 13

1 pound cubed beef stew meat
1 tablespoon vegetable oil
1 onion, thinly sliced
1 (6 ounce) can tomato paste
1 (14.5 ounce) can low fat, low sodium beef broth
1 cup chopped carrots
3 potatoes, cubed
1 sprig fresh rosemary
1 teaspoon dried thyme
1 bay leaf
¼ teaspoon crushed red pepper flakes
10 ounces button mushrooms, quartered
1 (10 ounce) package frozen green peas, thawed

Steps:

  • Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
  • Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
  • Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
  • Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.

Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g

HEARTY BEEF VEGETABLE STEW



Hearty Beef Vegetable Stew image

I received this wonderful recipe from a co-worker. It's awesome! It is a hit with everyone, including our two young children. And it's good for you, too. -Angela Nelson of Ruther Glen, Virginia

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
2 teaspoons canola oil
1-1/2 pounds red potatoes, cut into 1-inch cubes
3 medium carrots, cut into 1-inch lengths
1 medium onion, chopped
1/2 cup chopped celery
1 can (28 ounces) crushed tomatoes, undrained
3 tablespoons quick-cooking tapioca
2 tablespoons dried basil
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large nonstick skillet, brown meat in oil over medium heat. Meanwhile, place the potatoes, carrots, onion and celery in a 5-qt. slow cooker., Drain meat; add to slow cooker. Combine the tomatoes, tapioca, basil, sugar, salt and pepper; pour over the top. , Cover and cook on high for 5-6 hours or until meat and vegetables are tender.

Nutrition Facts : Calories 380 calories, Fat 8g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 458mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 7g fiber), Protein 31g protein. Diabetic Exchanges

HEARTY VEGETABLE STEW



Hearty Vegetable Stew image

This is a thick, hearty, and delicious stew from Lean and Luscious and Meatless. Just add a salad and some bread and your meal is complete!

Provided by Whisper

Categories     Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon vegetable oil
1 1/2 cups sliced onions
2 garlic cloves, minced
1 cup carrot, cut into 1-inch-thick slices
1 cup celery, cut into 1-inch-thick slices
4 cups mushrooms, cut into quarters
3 medium potatoes, unpeeled, cut into 1-inch chunks
1 (1 lb) can tomatoes, undrained, coarsely chopped
2 cups cooked kidney beans (12 ounces)
1 (8 ounce) can tomato sauce
1 cup water
1 teaspoon dried thyme
1 bay leaf
salt and pepper
3 tablespoons flour
1/4 cup water
1/4 cup red wine

Steps:

  • Heat oil in a large, heavy saucepan over medium heat.
  • Add onions, garlic, carrots, celery, and mushrooms.
  • Cook 10 minutes, stirring frequently.
  • Add small amounts of water, if necessary, to prevent sticking.
  • Add remaining ingredients, except flour, 1/4 cup water, and wine.
  • Cover, reduce heat to low, and simmer 30 minutes, or until vegetables are tender.
  • Stir occasionally while cooking.
  • In a small bowl, gradually stir flour into 1/4 cup water until smooth.
  • Add to stew, along with wine.
  • Cook, stirring, 5 more minutes.
  • Remove and discard bay leaf before serving.

HEARTY VEGETABLE STEW RECIPE BY TASTY



Hearty Vegetable Stew Recipe by Tasty image

Here's what you need: olive oil, baby bella mushroom, yellow onion, carrots, celery stalks, garlic, dried rosemary, dried thyme, pepper, tomato paste, low sodium soy sauce, flour, dry red wine, red potato, vegetable broth, bay leaf

Provided by Rachel Gaewski

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
10 oz baby bella mushroom, quartered
1 yellow onion, diced
3 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon pepper
3 tablespoons tomato paste
2 tablespoons low sodium soy sauce
¼ cup flour
¾ cup dry red wine
4 cups red potato, diced
4 cups vegetable broth
2 leaves bay leaf

Steps:

  • In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
  • Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
  • Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
  • Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
  • Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
  • Remove the bay leaves.
  • Enjoy!

Nutrition Facts : Calories 756 calories, Carbohydrate 73 grams, Fat 45 grams, Fiber 4 grams, Protein 5 grams, Sugar 15 grams

BEEF VEGETABLE STEW



Beef Vegetable Stew image

Make and share this Beef Vegetable Stew recipe from Food.com.

Provided by Parsley

Categories     Stew

Time 8h10m

Yield 10 serving(s)

Number Of Ingredients 21

2 1/2-3 lbs lean stewing beef, cut into 2-inch cubes
4 large baking potatoes, scrubbed, peeled and cut into 1-inch dices
6 carrots, peeled and thinly sliced
4 celery ribs, diced
1/4 cup chopped celery leaves
1 large sweet onion, chopped into large pieces
10 ounces white mushrooms, halved (large ones quartered)
2 cups water
4 teaspoons instant beef bouillon
1/2 cup sherry wine
8 ounces tomato sauce
1 tablespoon Worcestershire sauce
3 tablespoons cornstarch
2 tablespoons brown sugar
3/4 teaspoon pepper
2 teaspoons thyme
1/2 teaspoon salt
1/4-1/2 teaspoon adobo seasoning
2 teaspoons parsley
3 garlic cloves, minced
1/2 cup light sour cream (or regular)

Steps:

  • Place beef and vegetables (including celery leaves) in large crock pot or large soup pot.
  • In a mixing bowl, combine water, beef bouillon, wine, tomato sauce, Worcestershire sauce, and cornstarch; stir well. Add in brown sugar, spices and garlic; mix well.
  • Pour this mixture over beef and veggies.
  • Cook on low in crock pot for 6-8 hours OR cook in soup pot on top of stove, covered, on low-med heat for about 3-4 hours, stirring occasionally.
  • When done cooking, remove from heat, stir in the sour cream and serve.

Nutrition Facts : Calories 395.4, Fat 14.7, SaturatedFat 6, Cholesterol 69.8, Sodium 385.6, Carbohydrate 28.3, Fiber 3.3, Sugar 7.9, Protein 26.9

VEGETABLE, BEEF, AND BARLEY STEW



Vegetable, Beef, and Barley Stew image

Start simmering this robust fall stew in the morning, and its irresistible flavors will greet you at dinner time. Some slow cookers have a stovetop-safe insert, so you can do all the cooking in one pot. If yours does not, use a skillet and then transfer the ingredients to the slow cooker.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h20m

Number Of Ingredients 9

2 tablespoons olive oil, divided
Coarse salt and pepper
1 pound beef chuck, cut into 3 pieces
3 garlic cloves, minced
4 thyme sprigs
4 cups chicken or beef broth, divided
1/2 pound small potatoes, halved
1/2 medium butternut squash (1 pound), peeled and diced medium (2 cups)
1/2 cup pearl barley

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and cook until pieces are browned on all sides, about 6 minutes. Transfer to a 5-to-6-quart slow cooker.
  • To the skillet, add remaining tablespoon oil, the garlic, and thyme and saute until fragrant, 1 minute. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer mixture to slow cooker.
  • Add potatoes, squash, barley, 2 cups water, and remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low). Using two forks, shred beef. Season to taste with salt and pepper.

Nutrition Facts : Calories 306 g, Fat 13 g, Fiber 5 g, Protein 18 g, SaturatedFat 4 g

Tips:

  • Choose high-quality beef for the best flavor. Look for chuck roast, brisket, or short ribs.
  • Brown the beef in a large pot or Dutch oven over medium-high heat. This will help to develop flavor and color.
  • Add vegetables to the pot along with some herbs and spices. Common vegetables include carrots, celery, onions, potatoes, and peas. Thyme, rosemary, and bay leaves are popular herbs to use.
  • Cover the pot and simmer the stew for at least 1 hour, or until the beef is tender. The longer you simmer it, the more flavorful it will be.
  • Serve the stew with a side of bread, rice, or noodles. You can also top it with sour cream, yogurt, or grated cheese.

Conclusion:

Beef vegetable stew is a hearty, flavorful, and comforting dish that is perfect for a cold winter day. It is also a great way to use up leftover beef. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.

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