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 StewVegetable 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.

Vegetable Beef StewNothing 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.


  • 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

Vegetable Beef StewThe 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.


  • Chuck Roast

  • Sirloin Flap

  • Cross-cut shanks

  • Eye of The Round Roast

  • Sirloin

  • Oxtail

  • Fatty brisket 


  1. Toss meat pieces in flour before browning and searing the meat. The flour will help to thicken the stew as it slowly cooks.

  2. 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. 

Vegetable Beef Stew


  • Beef stew meat- see list

  • Flour for dredging  and thickening

  • Cooking oil

  • Yellow onion

  • Carrots

  • Garlic

  • Low-sodium beef broth 

  • Organic Herbs

  • Kosher salt

  • Freshly ground pepper

  • Red potatoes

  • Organic Frozen corn 

  • Organic Frozen peas

  • Fresh flat-leaf parsley

Vegetable Beef Stew

Vegetable Beef Stew

Heidy McCallum
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.
4.88 from 16 votes
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 8 Servingd
Calories 314 kcal


  • Cutting Board
  • Sharp knife
  • Measuring cup
  • Measuring spoons
  • Paper towels
  • Dutch Oven or large pot
  • Platter or plate
  • Wooden Spoon
  • Serving spoon


  • 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
  • cups Frozen peas organic
  • 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.


Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting from your reliance on nutritional information.


Calories: 314kcalCarbohydrates: 29gProtein: 26gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0gCholesterol: 53mgSodium: 965mgPotassium: 943mgFiber: 5gSugar: 4gVitamin A: 4218IUVitamin C: 31mgCalcium: 69mgIron: 4mg
Keyword Beef, Stew, Vegetable
Tried this recipe?Let us know how it was!

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© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2023-2013. Unauthorized use and duplication of content/ material without express and written permission from this blog’s author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with proper and specific direction to the original content.

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  1. 4 stars
    This Vegetable Beef Stew was perfect for cooler temperatures! I loved all the vegetables this has in it. Saving to make again!

  2. 5 stars
    This Vegetable Beef Stew was so good. It was perfect on this cool evening. I was craving comfort food, and this was perfect ! Thanks for a great recipe.

  3. 5 stars
    This beef stew was delicious! The weather has been a little chilly lately so this stew was the perfect dinner. And I love that we had leftovers too!

  4. 5 stars
    I love making stews, and this one was super delicious! Thank you for sharing this recipe. I can’t wait to make this for my family and me again soon!

  5. 5 stars
    This brings back many childhood memories. My parents made a incredible stew. I love this comfort food especially now that the weather is getting cooler. Great tips on elevating the flavor. I am so craving a bowl now!❤️

    1. Thank you, Linda. It also freezes well. I leave out the potatoes and then add them before reheating. You can cook them until tender in broth and then add them when reheating.

  6. 5 stars
    A great dish for that cold fall evening and then to have as leftovers for lunches too. I can’t wait to make it again!

  7. 5 stars
    I grew up on vegetable beef stew, so I consider it a comfort food now. Yours was good! And by the way, I love the blue dishes!

  8. 5 stars
    This beef stew was terrific tasting. I plan to make it again this weekend since the weather is getting colder. My hubby isn’t a fan of thyme, and he will be eating with us this time. What other spice do you recommend to us in its place?

    1. Thank you, Patty! I would recommend basil if he likes that or just leaving the thyme out since you have the oregano, parsley, and bay leaves for flavoring. Be sure to add the basil towards the end if using fresh or it becomes bitter sometimes.

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