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.
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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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