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–+ servings
a picture of hearty beef stew in a white bowl

Beef and Vegetable Stew

Beef Stew with vegetables is a combination of beef and vegetables cooked in a flavorful red wine sauce
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Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes

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Course: Dinner Recipes, Lunch, Main Course
Cuisine: American, French, Mediterranean
Keyword: beef stew with herbs de provence, one-pot, slow-cooked
Servings: 4 hearty portions
Calories: 607kcal
Author: Anne

Beef and Vegetable Stew

Equipment

Scale this Recipe 4 hearty portions

Ingredients

  • 2 pounds beef cubes chuck or bottom round
  • 2 tablespoons olive oil
  • 1 pound carrots
  • 1 medium onion sliced thin
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 2 tablespoons Herbs de Provence
  • 3 cups red wine
  • 1 1/2 cups Beef Broth
US Customary - Metric
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Instructions

  • Preheat the oven to 350 degrees F.
  • Heat 2 tablespoons olive oil in a dutch oven over high heat, once the pan is hot, add the 2 pounds beef cubes and brown the beef on each side; remove them from the pan and set aside.
  • Add 1 medium onion sliced thin, 2 cloves garlic, chopped to the pan and cook for a few minutes until they begin to soften.2 pounds beef cubes
  • Reduce the heat to medium-low heat; stir in 1 pound carrots and cook them while stirring occasionally to loosen up the brown bits from the bottom of the pan.
  • Stir in 1 tablespoon tomato paste and 2 tablespoons Herbs de Provence into the carrots; cook for about 5 minutes.
  • Add 2 cups of red wine and cook for 5 to 10 minutes until the wine reduces and has a syrupy consistency.
  • Add 2 bay leaves, remaining wine, and beef back to the pan and cover.
  • Place the stew in the preheated oven and cook for 2 hours. Remove the cover and cook for 20 minutes longer.
  • Remove the bay leaves before serving. Thicken the sauce if needed by mixing together 1 teaspoon of flour with 1 tablespoon of water and gradually adding it to the stew.

Video

Notes

Leftover Ideas:
Shepherd's Pie: layer the leftover beef and carrots in a casserole dish add a layer of frozen peas, more gravy and spread mashed potatoes over the top. Dot with butter and bake at 350 until heated through.
Beef Stew Quesadillas: Heat the stew in a saucepan. Heat a skillet with a little oil, add a tortilla, cover one half of the stew with cheese and chopped leftover beef stew. Fold the tortilla over and cook 2 to 4 minutes on each side. Cut into wedges and enjoy.
 
TIPS:
  • Instead of paying extra for pre-cut beef cubes, buy a whole chuck roast, rump roast, or round and cut the meat yourself into 1-inch cubes.
  • If you prefer a thicker sauce, mix 1 teaspoon flour or corn starch with a tablespoon of water and gradually stir it into the stew.
Make savory beef stew in a slow cooker:
Savory beef stew can be easily made in a slow cooker by following the instructions to brown the ingredients in a pan and add them to a slow cooker instead of braising them in a dutch oven. Set the heat to low heat and cook for 5 hours.
For an alcohol-free version: Substitute an equal amount of broth, grape juice or cranberry juice for the wine.
Add 8 ounces of sliced mushrooms and 1/2 pound of potato quarters for a full meal.
Serve beef stew with mashed potatoes, spinach salad, or roasted vegetables.
Store leftover beef stew in the refrigerator for up to three days.

Nutrition

Serving: 1 | Calories: 607kcal | Carbohydrates: 21g | Protein: 53g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 141mg | Sodium: 581mg | Potassium: 1517mg | Fiber: 5g | Sugar: 8g | Vitamin A: 19089IU | Vitamin C: 11mg | Calcium: 149mg | Iron: 9mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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