Beef and vegetable stew

Name: Beef and vegetable stew
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp olive oil (14g); 1 onion (160g); 2 garlic cloves (6g); 1.50 lb beef (680g); 2 carrots (120g); 1 stalk celery (130g); 1 large zucchini (300g); 1/3 cup red wine (72g); 2 tbsp all-purpose white wheat flour (30g); 2 tbsp tomato puree (30g); 2 cans canned tomatoes (800g); 2 cups beef broth (500g)

Beef and vegetable stew is a comforting dish featuring tender beef and a variety of vegetables simmered in a rich broth. The addition of red wine enhances the flavours, making it perfect for a family dinner.

28 Dec 2025
Cook time 50 min
Prep time 15 min

Ingredients:

1 tbsp olive oil
1 onion
2 garlic cloves
1.50 lb beef
2 carrots
1 stalk celery
1 large zucchini
1/3 cup red wine
2 tbsp all-purpose white wheat flour
2 tbsp tomato puree
2 cans canned tomatoes
2 cups beef broth

Beef and vegetable stew is a classic and comforting dish that combines tender chunks of beef with a variety of nutritious vegetables, simmered together in a rich and savory broth. Perfect for a cozy family dinner or meal prep, this hearty stew is both satisfying and flavorful.

Instructions:

1. Prepare Ingredients: Begin by preparing all of your vegetables. Dice the onion, mince the garlic, slice the carrots, chop the celery, and cut the zucchini into chunks. Cut the beef into bite-sized chunks if not already done.

2. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat.

3. Sear the Beef: Add the beef chunks to the pot in batches to avoid overcrowding. Sear the beef on all sides until it is browned. Remove the beef from the pot and set aside.

4. Cook the Aromatics: In the same pot, add the diced onion and sauté for about 3-5 minutes until softened and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.

5. Deglaze the Pot: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce for a minute.

6. Stir in the Flour: Sprinkle the flour over the onions and garlic, stirring constantly for about 1-2 minutes to cook off the raw flour taste.

7. Add Tomato Puree: Stir in the tomato puree and cook for another 1-2 minutes.

8. Combine Ingredients: Return the seared beef to the pot. Add the carrots, celery, zucchini, canned tomatoes (with their juices), and beef broth. Stir to combine and bring to a boil.

9. Simmer: Reduce the heat to low, cover the pot, and let the stew simmer for about 1.5 to 2 hours. Stir occasionally and check for tenderness. The beef should be tender and the vegetables cooked through.

10. Seasoning: Taste the stew and season with salt and pepper as needed.

11. Serve: Ladle the hot stew into bowls and serve. Enjoy this hearty, flavorful dish with crusty bread or your favorite side dish.

This Beef and vegetable stew is a delightful, wholesome meal that's sure to comfort and satisfy. With a rich, savory broth and a medley of tender beef and fresh vegetables, it's a dish that's as nutritious as it is delicious. Follow the tips provided to enhance your stew and enjoy a warm, hearty bowl that's perfect for any day.

Beef and vegetable stew FAQ:

What is the ideal cooking time for beef stew?

The ideal cooking time for beef and vegetable stew is between 1.5 to 2 hours. This allows the beef to become tender and the vegetables to cook through. Stir occasionally during simmering to ensure even cooking.

How can I tell if the beef is cooked properly?

To determine if the beef is cooked properly, it should be tender and easily break apart with a fork. If it still feels tough, continue to simmer for an additional 15-30 minutes until it reaches the desired tenderness.

Can I substitute the red wine in the beef stew?

Yes, you can substitute red wine with beef broth or grape juice for a non-alcoholic version. However, this may slightly alter the flavor profile, making it less robust.

What is the best way to store leftover beef stew?

Store leftover beef stew in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it in portioned containers for up to 3 months.

What type of pan is best for making beef stew?

A large pot or Dutch oven is ideal for making beef stew. It provides even heat distribution and sufficient space to simmer the ingredients without overcrowding.

Tips:

- For the best results, choose a cut of beef that is suitable for slow cooking, such as chuck or stew meat.

- Sear the beef in batches to get a good browning on all sides. This enhances the flavor of the stew.

- Deglaze the pot with red wine to lift the flavorful bits stuck to the bottom and incorporate them into the stew.

- Cut vegetables into uniform sizes to ensure even cooking.

- Let the stew simmer gently to allow the flavors to develop. Slow cooking helps to tenderize the beef and blend the flavors of the ingredients.

- If the stew is too thick, add more beef broth or water to achieve your desired consistency.

Nutrition per serving

4 Servings
Calories 630kcal
Protein 54g
Carbohydrates 24g
Fiber 7g
Sugar 12g
Fat 36g

Beef and vegetable stew