Beef Vegetable Stew
A hearty beef vegetable stew featuring tender chunks of chuck roast, potatoes, carrots, and aromatic seasonings. Perfect for comforting family dinners or gatherings, this dish offers robust flavors with a savory broth and rich meat, satisfying those craving a filling, nutritious meal.
Ingredients
Instructions
- Add the beef, chopped onions, sliced celery, and salt to 6 to 7 quarts of boiling water in a large pot.
- Boil on medium heat for about one hour until the meat is well cooked.
- Add the cut-up potatoes, sliced carrots, beef bouillon cubes, and hot pepper to the pot.
- Simmer the stew for 30 minutes until the vegetables are tender and the beef is thoroughly cooked.
- Add tomatoes and continue to simmer for an additional 30 minutes before serving.
Tips & Substitutions
For a richer flavor, sear the beef in a bit of oil before adding it to the pot. If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water and stir it in during the last simmering phase. Consider adding some herbs like thyme or rosemary for extra aroma. You can also substitute the beef bouillon with homemade stock for a fresher taste.
Serving Suggestions
Serve the beef vegetable stew hot, garnished with fresh parsley for a pop of color. It pairs beautifully with crusty bread or a side salad, such as a Tossed Fruit Salad, to balance the heartiness of the stew. For a complete meal, consider serving it with a light dessert like Quick Microwaved Streuseled Apples.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat, adding a splash of water or broth if necessary to loosen the consistency. It can also be reheated in the microwave in short intervals, stirring in between to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Vegetable Stew contains roughly 1476 calories, with 45g protein, 285g carbohydrates, and 33g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (281% of the Daily Value), and iron (125% of the Daily Value). Note that it is relatively high in sodium, at 843mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this stew?
Yes, you can use other cuts like brisket or round, but chuck roast is ideal for stews due to its tenderness and flavor after slow cooking. If using a leaner cut, be cautious with cooking time to avoid dryness.
Is it possible to make this stew in a slow cooker?
Absolutely! You can brown the beef and sauté the onions and celery first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef and vegetables are tender.
What can I do if my stew is too salty?
If your stew turns out too salty, add more diced potatoes or carrots to absorb some of the saltiness. You could also add unsalted broth or water to dilute the saltiness. Simmer for a while longer to blend the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).