Go Back
–+ servings
vegetable beef stew copycat Recipe

Vegetable Beef Stew Recipe

As the cooler months roll in and the leaves change color, I find myself gravitating toward hearty meals that warm the soul.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 25 minutes
Course Main Course
Cuisine American
Servings 8
Calories 468 kcal

Equipment

  • A pre-heated oven
  • large dutch oven

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1/2 large yellow onion finely chopped.
  • 1/2 teaspoon coarsely ground black pepper
  • 1 teaspoon dried thyme
  • 1 cup green peas frozen
  • 4 cups low-sodium beef broth
  • 1 cup sweet corn kernels
  • 2 tablespoons of neutral oil
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 4 cloves garlic minced
  • 1 cup trimmed green beans fresh or frozen
  • 3 pounds chuck roast diced into 2-inch cubes
  • 2 Yukon Gold potatoes cubed
  • 1/2 teaspoon dried rosemary
  • 2 large carrots chopped into 2-inch chunks
  • 1/4 cup tomato paste
  • 1 teaspoon smoked paprika

Instructions
 

Step 1: Sear the Beef

  • In a large, heavy-bottomed pot, heat the oil over medium heat. Once it’s nice and hot, add the beef cubes in batches. Sear them until they are browned on all sides. This step builds flavor that will permeate the entire stew. Remove the beef and set it aside.

Step 2: Sauté the Vegetables

  • In the same pot, add the butter and let it melt. Toss in the onions and garlic, sautéing until they become translucent and fragrant. Add the carrots and green beans next, stirring them around for a couple of minutes.

Step 3: Add the Flour and Broth

  • Sprinkle the flour over the sautéed vegetables, mixing well to ensure they are coated. Slowly pour in the beef broth, scraping up any browned bits from the bottom. This adds even more flavors. Add in the Worcestershire sauce, bay leaf, thyme, rosemary, salt, and pepper. Stir everything together.

Step 4: Incorporate the Beef and Veggies

  • Return the beef to the pot. Add the potatoes, corn, and peas. Stir to combine all the ingredients. Bring the mixture to a gentle simmer.

Step 5: Simmer and Cook

  • Lower the heat and cover the pot. Let the stew simmer for at least 1.5 to 2 hours. This slow cooking allows the flavors to meld beautifully, and the beef to become tender.

Step 6: Adjust Seasoning and Serve

  • After the cooking time, taste the stew and adjust the seasoning if necessary. Remove the bay leaf before serving. Ladle into bowls, and enjoy!

Notes

Don’t Rush the Browning: Give the beef time to develop a nice crust. This adds significant flavor.
Use Fresh Herbs: If you have fresh thyme or rosemary, use them for an aromatic punch. Simply double the quantity when substituting dried herbs.
Don’t Skip the Flour: Dusting the beef in flour before browning helps thicken the stew later.
Vegetable Variations: Feel free to swap in your favorite veggies. Zucchini or parsnips can work wonders in this stew.
Longer Simmering: If you have the time, let the stew simmer longer. The flavors deepen beautifully.

Nutrition

Serving: 495gCalories: 468kcalCarbohydrates: 42gProtein: 42gFat: 15.9gSaturated Fat: 6.2gTrans Fat: 0.3gCholesterol: 98mgSodium: 1917mgFiber: 5gSugar: 6g
Keyword vegetable beef stew Recipe
Tried this recipe?Let us know how it was!