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a close up view of beef stew in a white bowl with a fork

Beef and Vegetable Stew

  • Author: Anne
  • Prep Time: 30 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 mins
  • Yield: 8 1x


Beef Stew with vegetables is a combination of beef and vegetables cooked in a flavorful red wine sauce



  • 2 pounds grass fed chuck or bottom round cut into cubes
  • 2 tablespoons olive oil
  • 1 1 pound package of rainbow carrots or plain carrots, peeled and cut into chunks
  • 1 medium onion sliced thin
  • 1 pound of baby or fingerling potatoes halved
  • 16 ounces sliced mushrooms
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 tablespoon herbs de Provence
  • 3 cups red wine
  • 1 1/2 cups organic beef broth


  1. Preheat oven to 350
  2. Heat oil in a dutch oven. Brown beef on each side remove and set aside.
  3. Add carrots, onions, mushrooms, potatoes, and garlic to the pan and cook for 5 minutes.
  4. Next, add the tomato paste, bay leaves, and herbs de Provence stir and cook for about 5 minutes
  5. Stir in the wine and reduce to a syrupy consistency
  6. Add the broth and the beef back to pan and cover
  7. Place in oven and cook for 1 1/2 hours, remove the cover and cook for 30minutes more
  8. Remove from oven and remove bay leaves.  Stir in the arrow root water mixture until sauce thickens.


Beef Stew In the Slow Cooker:

  1. Brown the beef in a skillet or dutch oven
  2. Add the onions, garlic and vegetables
  3. Stir in the tomato paste and seasonings
  4. Add wine and beef broth
  5. Pour mixture into a slow cooker and cook on low for 6 to 8 hours

Nutrition information is provided by Nutrifox,  an online calculator and is meant to be used for informational purposes only.  Even though I try to provide accurate information, these figures should still be considered as estimates

  • Category: Dinner
  • Method: Oven/Slow Cooker
  • Cuisine: American

Keywords: beef stew, stew, beef vegetable stes