Hearty Beef And Vegetable Stew
Hearty beef and vegetable stew features tender beef, root vegetables, and rich flavors, perfect for comforting family dinners or cozy gatherings during colder months.
Ingredients
- 3 Tbsp. all-purpose flour ⓘ
- 2 tsp. salt, divided ⓘ
- 1/4 tsp. pepper ⓘ
- 2 lb. beef stew meat, cut into 1 1/2-inch pieces ⓘ
- 2 Tbsp. oil ⓘ
- 1 onion, chopped ⓘ
- 1 clove garlic, minced ⓘ
- 4 parsnips, cut into 1-inch pieces ⓘ
- 4 carrots, cut into 1-inch pieces ⓘ
- 4 red skin potatoes, cut into 1-inch pieces ⓘ
- 2 c. red wine or beef stock
- 1 1/2 tsp. dried thyme ⓘ
Instructions
- Preheat oven to 325°F (160°C).
- Combine flour, 1 teaspoon salt, and pepper in a plastic bag.
- Add beef and shake until coated.
- In a large pot or Dutch oven, heat oil over medium-high heat.
- Add meat in batches and cook until browned, about 20 minutes.
- Remove meat and set aside.
- Reduce heat to medium.
- Add onion, garlic, and remaining 1 teaspoon salt to the pot.
- Cook until onion is tender, about 5 minutes.
- Return meat to the pot.
- Add red wine or beef stock and vegetables.
- Bring to a boil, then cover and transfer to the oven.
- Cook for about 1 hour or until meat and vegetables are tender.
Tips & Substitutions
For a thicker stew, you can add more flour or a cornstarch slurry towards the end of cooking. If you want a richer flavor, consider using a combination of red wine and beef stock. You can substitute the parsnips with turnips or the red skin potatoes with Yukon gold. Feel free to add other vegetables like peas or green beans for color and texture.
Serving Suggestions
Serve the hearty beef stew with crusty bread or over a bed of mashed potatoes for a comforting meal. A side salad or steamed green beans complements the dish nicely. This stew pairs beautifully with Easy Casserole (Leftover Roast Beef) for a cozy family dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm on the stove over low heat, adding a splash of water or broth if it seems too thick. You can also reheat in the microwave, covered, in 1-minute intervals until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Hearty Beef And Vegetable Stew contains roughly 516 calories, with 11g protein, 92g carbohydrates, and 11g fat. It is an excellent source of vitamin A (170% of the Daily Value), vitamin C (149% of the Daily Value), and dietary fiber (91% of the Daily Value). Note that it is relatively high in sodium, at 994mg per serving (43% 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 slow cooker for this recipe?
Yes, you can adapt this recipe for a slow cooker. After browning the meat and sautéing the onions and garlic, transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until the meat is tender.
What can I substitute for red wine?
If you prefer not to use red wine, beef stock works well as a substitute. You can also use grape juice or a mixture of vinegar and water for a similar acidity without the alcohol.
Can I freeze the stew?
Yes, this beef stew freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be stored for up to 3 months. Thaw in the refrigerator overnight before reheating.
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).