Looking for a hearty, comforting meal that’s packed with flavor and nutrition? This vegetable beef stew is a perfect choice! Loaded with tender beef, a medley of colorful vegetables, and rich, savory broth, it’s a satisfying dish that warms you from the inside out. Whether you're preparing a cozy family dinner or meal-prepping for the week, this stew is a simple yet nourishing way to fuel your body with protein, fiber, and essential nutrients. Plus, it’s easy to customize with your favorite veggies or make ahead for busy days. Let’s get cooking!
Ingredients
1 ½ pounds beef chuck roast trimmed and cubed into ½" pieces
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
1 onion chopped
2 cloves garlic minced
6 cups bone beef broth
15 ounces canned diced tomatoes with juices, 1 can
1 teaspoon Italian seasoning
2 medium potatoes cubed ½-inch
3 medium carrots sliced ½-inch
1 rib celery sliced ½-inch
6 ounces green beans cut into 1-inch pieces
½ cup frozen corn kernels thawed
chopped fresh parsley for garnish, optional
Directions:
Season beef with salt & pepper.
Heat olive oil over medium-high heat in a large pot and add beef in small batches cooking until browned, about 2 minutes per side.
Add cooked beef back to the pan, reduce heat to medium and add onion and garlic. Cook 2 minutes more.
Add broth, tomatoes with juices, and Italian seasoning, scraping up any brown bits from the bottom of the pan. Bring to a boil, reduce heat, and simmer covered for 45-65 minutes or until beef is fork-tender.
Add potatoes, carrots, and celery and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more. (If you prefer softer beans, they can be added earlier).
Season with salt & pepper to taste and serve.
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