Beef and Vegetable Stew Recipe

This stew is not at the apogee of culinary greatness, but it is hearty and a real comfort on a cold fall or winter day. The ingredients can be varied, so use up what you may have in the refrigerator.

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Recipe Rating

  • (4.2 /5)
  • (113 Rating)


  • 1. Heat the oil in the soup pot over medium high heat and brown the beef in batches until it is nicely colored and the bottom of the pot is covered by fond.
  • 2. Return all the beef to the pot and add enough water to cover and bring to a low boil. Spoon away any scum that may accumulate, cover and reduce to a simmer for two hours. Add some beef stock if needed to maintain cover of the beef.
  • 3. After two hours, add the onion, garlic and the tomatoes with their juices, breaking up the tomatoes with a spoon. Add the thyme, increase heat and add about two thirds of the beef stock, to cover the ingredients and return to a boil. Cover and reduce to a simmer for an additional hour.
  • 4. After an hour, add all remaining ingredients and season with salt and pepper to taste. Add the remaining beef stock, make sure you have enough liquid to cover all other ingredients and add water if needed. Increase heat to a boil and then reduce to a simmer, and cook for an additional forty-five minutes.
  • 5. Remove the thyme bundle and adjust for seasoning.
  • 6. Ladle into warm bowls, garnish with a parsley sprig and serve. The stew freezes well for up to six months.