A hearty Vegetable Beef Stew with melt-in-your-mouth slow-cooked chunks of beef, potatoes, and vegetables simmered in a savoury tomato broth. Made with simple, everyday ingredients, it’s wholesome, nourishing, and perfect for a slow Sunday supper or a make-ahead meal for busy days.
What goes in Vegetable Beef Stew
All are simple pantry staples that come together beautifully. Here’s what you need:
- Beef: Choose stewing beef or chuck for the best flavour and tender results after slow simmering.
- Vegetables: A mix of potatoes, carrots, celery, onion, and cabbage adds texture and natural sweetness.
- Tomatoes: Crushed or diced tomatoes create a savoury base with a hint of acidity.
- Broth: Use a rich beef broth or bouillon-based stock for deep, hearty flavour.
- Herbs and spices: Bay leaf, black pepper, and a touch of thyme make it wonderfully aromatic.
- Olive oil or ghee: Adds richness and helps develop that perfect sear on the beef.
How to Make This Beef and Vegetable Stew
Making this hearty beef stew with vegetables is easier than you might think. It’s all about building layers of flavour and letting time do the work.
Step 1) Brown the beef.
Get out your Dutch Oven and sear the beef pieces in a little olive oil (or ghee) until browned on all sides. This step builds deep, rich flavour. Don’t skip it! Those golden brown bits at the bottom of the pot will dissolve into the broth, creating incredible depth.
Step 2) Build the base.
Pour in the water, crumble in the bouillon cubes, and add the onions, bay leaf, and a few twists of black pepper. Stir everything together, then let it simmer gently until the beef is fall-apart tender and your kitchen smells incredible.
Step 3) Add the vegetables.
Now comes the good stuff! Add the potatoes, celery, carrot, and cabbage. Cook until the vegetables are soft, then stir in the crushed tomatoes and let everything simmer together until the flavours meld beautifully together into something deeply comforting.
Get the exact ingredient quantities in the printable recipe card below.
Vegetable Beef Stew FAQs
Absolutely! This stew actually tastes even better the next day, once the flavours have had time to deepen. You can store it in the fridge for up to 4 days or freeze it for up to 3 months. If you’d like to get ahead, you can also cook the beef portion (the long simmering step) a day in advance. Let it cool, refrigerate overnight, and continue with the vegetables and finishing steps the next day. Perfect for when you want that slow-cooked flavour without spending all day in the kitchen!
If you’re short on time, use an Instant Pot or pressure cooker to achieve the same tender beef and rich flavour in under an hour.
Why You’ll Love This Rustic Beef and Vegetable Stew
- Simple ingredients: Made from pantry staples, no fancy ingredients required.
- Slow-cooked perfection: Tender beef and flavour-packed broth developed through patient simmering.
- Nutritious & balanced: Packed with protein, fibre, and wholesome vegetables.
- Make-ahead friendly: Tastes even better the next day and freezes wonderfully.
- Comfort in a bowl: The ultimate feel-good, family-friendly meal.
If you love comforting soups like this Vegetable Beef Stew, you might also enjoy a few of my other hearty favourites. Try a classic Beef Goulash for something rich and paprika-spiced, or cosy up with a bowl of chunky-style Chili con Carne Stew for a little kick of heat. For another slow-simmered favourite, my recipe for Beef and Barley Stew is wonderfully wholesome and satisfying. And if you’re after a lighter stew with the rich, savoury flavours of smoked bacon, my Lentil Stew is every bit as comforting and full of goodness.
Vegetable Beef Stew
This simple vegetable beef stew is made with wholesome, everyday ingredients and slow-cooked to perfection. Tender beef, hearty vegetables, and a rich tomato broth create a rustic, flavour-packed one-pot meal that freezes beautifully.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
- 1 tablespoon olive oil or ghee
- 800 g beef shanks or chucks (stewing meat), cut into 3,0 cm cubes
- 2 cubes good-quality beef bouillon cubes (preferably organic – see tips below)
- 2 cups water (500 ml)
- 2-3 small yellow onions, chopped
- Freshly ground ground black pepper
- 1 large bay leaf
- 300 g potatoes, peeled and cubed (2 medium waxy potatoes)
- 2 celery stalks, sliced
- 1 large carrot, peeled and sliced
- 300 g shredded white cabbage (about 1/4 of a small cabbage)
- 1 x 400 g can crushed tomatoes (alternatively tomato passata or diced tomatoes)
- 1-2 tablespoons crème fraîche, to serve (optional)
Method
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Sear the beef: Remove beef from the fridge 30 minutes before cooking to bring it to room temperature. Pat the beef cubes dry with paper towels.
In a large Dutch oven, heat 1 tablespoon oil over medium-high to high heat. Sear the beef in batches if necessary to avoid crowding. Brown each side for about 1 minute, until a deep sear forms.
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Build the broth: Add the water to the pot with the beef, then crumble in the bouillon cubes. Stir to dissolve, then add the chopped onions and bay leaf. Season generously with black pepper. Bring to a light simmer, then reduce heat, cover and simmer gently until the beef is very tender; at least 2 hours, stirring once or twice.
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Add the vegetables: Stir in the potatoes, celery, carrot, and cabbage. Cover and simmer until the potatoes are tender, about 30–45 minutes.
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Finish with tomatoes: Add the crushed tomatoes (or passata) and simmer uncovered for 15–20 minutes, allowing the flavours to meld. Taste and season with salt, if needed.
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Serve: Ladle into bowls and top with a dollop of crème fraîche, if desired. Enjoy warm with crusty bread or a green salad. Enjoy!
Notes
- Making the broth: For this recipe, I use Alnatura organic bouillon cubes (unpaid mention). Some brands can be quite salty, so avoid adding extra salt until the stew is finished. Alternatively, use 500 ml (2 cups) good-quality beef broth and one bouillon cube to enhance the flavour.
- Balancing the flavours: The cabbage naturally releases water as it cooks, which helps balance the richness of the broth. If you decide to leave it out, reduce the bouillon cubes to 1½ or add a splash more water to keep the flavour balanced and not overly salty.
- Make ahead: The beef simmering step (2 hours) can be done the day before. Let it cool, refrigerate overnight, then continue with the remaining steps the next day.
- Storage: Like any stew, it tastes better the next day! It will also keep for 4 to 5 days in the fridge and freezes perfectly.
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