Vegetable Beef Stew is one of the most delicious, flavorful, hearty, and comforting foods that are budget-friendly and perfect for serving on chilly days for either lunch or dinner. The stew combines tender beef, red potatoes, onions, carrots, peas, corn, thyme, bay leaves, Kosher salt, freshly ground black pepper, and a delicious thick broth.
Vegetable Beef Stew is a combination of ingredients cooked in liquid and served in gravy that results. Elements in a stew can include any variety of vegetables and meat. Significantly tougher meats are usually best for slow-cooking. While water may be used as the stew-cooking liquid, Stock and beef broth are also most standard and recommended.
A small amount of red wine is sometimes added to the Vegetable Beef Stew for another layer of flavor. Seasoning and flavorings may also be added. Stews are typically cooked at a relatively low temperature (simmered, never boiled), allowing the flavors to marry together.
Nothing will warm you up like a big bowl of Vegetable Beef Stew on a cold day. This recipe is packed with hearty vegetables, like potatoes, carrots, peas, and corn. Other vegetables can be substituted for your personal preference. Be sure to cook the vegetables correctly. You don’t want mushy veggies ruining your recipe.
RECOMMENDED VEGETABLES FOR VEGETABLE BEEF STEW
Potatoes– red potatoes, gold potatoes, and russet potatoes
Onions– yellow onions or white onions
Shallots– Use in place of the onions
Green beans– french cut green beans, Italian green beans, Lima beans, or even wax beans (may use organic frozen beans}
Carrots– Fresh organic carrots or frozen carrots
Corn– Freshly cut or organic frozen corn
Celery– Organic celery or celery hearts
The beef needs to be cooked on simmer for a long time to flavor and tenderize it. This is where patience comes in handy. There’s always a slow-cooker version if you prefer to use this method.
This Vegetable Beef Stew makes for great leftovers and will be kept in the fridge for up to 3-4 days as long as stored correctly. Just be sure to let the stew cool before storing it in the refrigerator. Store in a container with a tight-fitting lid.
THE BEST CUTS OF MEAT FOR VEGETABLE BEEF STEW
Eye of The Round Roast
TIPS FOR MAKING THE MEAT MORE TENDER
Toss meat pieces in flour before browning and searing the meat. The flour will help to thicken the stew as it slowly cooks.
Searing the beef chunks before you add the broth makes a massive difference in the flavor you get from the Vegetable Beef Stew. It’s the only chance you will have to get that wonderful browned crust on the meat. As the vegetables and broth simmer, you will start to notice the flavors in the stew intensify.
INGREDIENTS NEEDED FOR VEGETABLE BEEF STEW
Beef stew meat- see list
Flour for dredging and thickening
Low-sodium beef broth
Freshly ground pepper
Organic Frozen corn
Organic Frozen peas
Fresh flat-leaf parsley
Vegetable Beef Stew
- Cutting Board
- Sharp knife
- Measuring cup
- Measuring spoons
- Paper towels
- Dutch Oven or large pot
- Platter or plate
- Wooden Spoon
- Serving spoon
- 1½ pounds Beef Stewing meat cut in chunks
- 1/4 cup Flour for the dredge
- 3 tablespoons Cooking oil
- 1 large Yellow onion chopped
- 3 medium Carrots chopped or sliced
- 4 cloves Garlic minced
- 8 cups Beef broth
- 2 Bay leaves
- 2 teaspoons Thyme dried or chopped
- 1 teaspoon Oregano dried of chopped
- Kosher salt to own taste
- Freshly ground pepper to own taste
- 1 pound Potatoes chopped
- 1½ cups Frozen peas organic
- 1½ cups Frozen corn organic
- ¼ cup flat-leaf parsley optional
- 1 teaspoon flour (optional) dissolved in a small amount of water
- Wash hands thoroughly. Gather all ingredients and equipment needed to make the recipe. Start all prep work, and begin preparing the ingredients.
- Heat two tablespoons of oil in a large pot or Dutch Oven over medium-high heat.
- Dry beef chunks with clean, dry paper towels, season the meat with salt and pepper, dredge the beef in the flour. Add half of the meat to the pot, and brown for about 4-5 minutes, turning halfway through.
- Transfer the meat to a clean plate, add another tablespoon of oil to the pot, repeat the cooking process with the remaining half of beef.
- Add more oil to the empty Dutch Oven pot, add carrots and onions, saute 3-4 minutes, add minced garlic and saute 1 minute longer.
- Pour in the beef broth, browned beef, bay leaves, all herbs except the parsley, and season the recipe with salt and pepper. Bring the stew to a high simmer, then reduce heat to low. Cover and simmer, stirring off and on throughout, for about 25 minutes.
- Add the chopped red or gold potatoes, then continue to simmer, covered, for 20 minutes.
- This is an optional step, but if you wish for a thicker stew, add one teaspoon of flour to a small amount of water to thicken. You can also opt to do the same with cornstarch.
- Add the frozen corn and peas and simmer until heated through for about 5 to 6 minutes. Stir in flat-leaf parsley and serve warm.
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