Name: Vegetable Beef Stew
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 2 lb beef stew meat; 1 medium onion (1 1/2 cups), finely diced; 8 cups low-sodium beef broth; 14 oz can diced tomatoes; 3 bay leaves; 1 tablespoon fine sea salt; 1 teaspoon freshly ground black pepper; 1 lb potatoes, peeled and diced; 2 large carrots, peeled and chopped; 1 cup celery, chopped; 1 cup green beans, cut into bite-size pieces; 1/2 cup green onions, chopped; 1/4 cup parsley, chopped

Jump to Recipe·Leave a Review

This vegetable beef stew is a hearty one-pot meal made with tender chunks of beef, hearty root vegetables, and a rich, savory tomato-based broth. Perfect for cold days or whenever you crave comfort food, this stew is satisfying, nutritious, and full of bold flavors.

Vegetable Beef Stew

Why You’ll Love This Recipe

A complete meal in one pot — protein, veggies, and broth
Slow-simmered for deep, rich flavor
Makes generous servings — perfect for families or meal prep
Naturally gluten-free and packed with nutrients
Customizable with your favorite vegetables

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
2 lb beef stew meat
1 medium onion (1 1/2 cups), finely diced
8 cups low-sodium beef broth
14 oz can diced tomatoes
3 bay leaves
1 tablespoon fine sea salt
1 teaspoon freshly ground black pepper
1 lb potatoes, peeled and diced
2 large carrots, peeled and chopped
1 cup celery, chopped
1 cup green beans, cut into bite-size pieces
1/2 cup green onions, chopped
1/4 cup parsley, chopped

directions

In a heavy soup pot or Dutch oven, heat olive oil over medium-high heat.
Add the beef stew meat in a single layer and sear until browned on all sides. Sear in batches if necessary to avoid overcrowding.
Add the diced onion and cook for about 3 minutes until softened and lightly golden.
Stir in beef broth, diced tomatoes, bay leaves, salt, and black pepper. Bring to a boil, then reduce heat and simmer, partially covered, for 55–75 minutes or until the beef is fork-tender.
Add the diced potatoes, carrots, and chopped celery. Simmer for 20 minutes.
Stir in green beans and green onions and cook for another 10 minutes.
Add chopped parsley and adjust seasoning to taste.
Remove bay leaves, then serve hot.

Servings and timing

Servings: 8 servings
Prep Time: 20 minutes
Cooking Time: 1 hour 35 minutes
Total Time: 1 hour 55 minutes
Calories: Approximately 320 kcal per serving

Variations

Swap green beans for frozen peas or corn
Use sweet potatoes instead of white potatoes
Add a pinch of red pepper flakes for subtle heat
Stir in chopped spinach or kale during the last 5 minutes of cooking
Add a splash of lemon juice or apple cider vinegar at the end for brightness

storage/reheating

Store leftovers in the refrigerator for up to 4 days in an airtight container
Reheat gently on the stovetop or in the microwave until hot
Freeze in individual portions for up to 3 months; thaw overnight in the fridge before reheating
The stew often tastes even better the next day as the flavors develop further

FAQs

What’s the best cut of beef for stew?

Chuck roast is ideal due to its marbling and tenderness after slow cooking. Pre-cut stew meat is a convenient alternative.

Can I make this in a slow cooker?

Yes, brown the beef and sauté the onions first, then transfer everything to the slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.

Can I use different vegetables?

Absolutely. Parsnips, turnips, corn, peas, and kale are all great additions or swaps.

How do I thicken the stew?

Let it simmer uncovered a bit longer, or mash a few of the cooked potatoes and stir them in for a naturally thickened broth.

Is this stew gluten-free?

Yes, it’s naturally gluten-free. Just double-check the broth label to ensure no hidden gluten.

Can I make it ahead of time?

Yes, it stores and reheats beautifully. In fact, the flavor improves after a day in the fridge.

Can I use canned green beans?

Fresh or frozen green beans are preferred for texture. If using canned, add them only during the last 5 minutes to avoid mushiness.

Do I need to peel the potatoes?

Peeling is optional. If using thin-skinned potatoes like Yukon Gold, you can leave the skins on for added texture and nutrients.

How can I make it lower in sodium?

Use a low-sodium or homemade broth and reduce the added salt. Taste and adjust at the end.

What should I serve with this stew?

It’s a full meal on its own, but crusty bread or a green salad make perfect accompaniments.

Conclusion

This vegetable beef stew is the kind of meal that warms you from the inside out. With tender beef, wholesome vegetables, and a savory broth, it’s the ultimate comfort food for any season. Simple to make and deeply satisfying, it’s a recipe you’ll return to again and again.

Emma