Hearty Vegetable Beef Stew

If you like this recipe, please share!

When it’s cold outside you want a comforting meal, at budget prices, this Hearty Vegetable Beef Stew will warm you right up. It’s easy to make and, with a bit of advance prep work, gets dinner on the table in no time.

Pin Hearty Vegetable Beef Stew to make later.

This recipe is made with a mix of fresh and frozen vegetables and it’s made entirely on the stovetop in one pot. 

One pot means fewer dishes and that’s never a bad thing. You need a large Dutch oven or stock potto make this recipe. 

If you’re like me, as the weather grows cooler you look for meals to warm you up. This vegetabel beef stew is full of beef and vegetables with a rich broth full of flavor.

It’s perfect for a weekend lunch or weeknight dinner during autumn and winter. Leftovers, if there are any, are easily reheated on the stove or in a microwave.

Taste for seasoning before serving. I usually like to add a little pepper.

What makes this beef stew recipe economical?

This beef soup recipe can be an budget meal choice for many reasons.

First, it uses a lesser expensive cut of beef, round steak, that I found on sale for $4.99/ pound. I buy the round steak that I have to cut up. Buying it as stew meat 

Second, it’s a great recipe to use up potatoes and carrots you have on hand. I used baby carrots I cut in half because they were on sale for .99 cents in my grocery ad. It’s ok to use regular carrots, just peel and slice them into coins about ½ inch thick.

I usually have peas on hand in my freezer. I buy a couple of bags at a time when they are on sale.

How can I make Vegetable Beef Stew easier to make?

Do prep work ahead of time. Some of the prep work can be done in advance when you have time. Trim the beef and chop the carrots in advance to get this meal on the table more quickly on a busy night.

A few things you can do in advance include:

• Cut the carrots. As I mentioned I used baby carrots and cut them in half. If you buy regular carrots, slice them into disks.
• Cut the beef into bite size pieces and store, covered, in the refrigerator. 
• Often times I will premeasure liquids for recipes and keep them in the fridge so I can just grab them when I’m ready to make the dish.
• The potatoes will brown if you peel and cut them too early, so those should wait until you start to brown the beef.

What can I serve with beef stew?

I usually serve the refrigerated crescent rolls but, unless purchased on sale, those aren’t all that budget friendly. There used to be lots of coupons for them but those are now few and far between.

Other ideas Hawaiian rolls (a favorite with my kids), or a nice crusty French bread. Both are perfect for sopping up the broth.

These are some favorites that are not budget breakers:

• Maple Cornbread
• Cornbread Muffins
• These potato dinner rolls from Karen’s Kitchen Stores would be an economical choice.
• Monkey Bread Biscuits

If you have any leftovers, cool the stew completely then store it in a covered container in the refrigerator for up to 3 days. 

The leftovers are perfect to take to work for lunch. Easily warm up the stew on the stovetop or microwave. More money saved by bringing your lunch to work and not eating out.

Continue to Content

Hearty Vegetable Beef Stew

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Warm and comforting, this hearty vegetable beef stew will warm you up on a cool night.

Print

Ingredients

• 1 pound beef top sirloin, cut into ½-inch cubes and trimmed of excess fat
• ¼ teaspoon pepper, divided
• 2 teaspoons olive oil
• 2 (14.5 ounce) beef broth cans or 1 (32 ounce) carton, divided
• 2 cups cubed peeled potatoes
• 1 ¼ cups water
• 2 medium carrots, sliced
• 1 envelope onion soup mix (I used Lipton)
• 1 cup frozen peas
• 2 tablespoons cornstarch

Instructions

1. Measure ½ cup beef broth and set aside.
2. Sprinkle steak with salt and pepper. In a Dutch oven, brown steak in batches in oil over medium heat. Remove to a plate until all beef is browned. Return beef to Dutch oven and add remaining broth, potatoes, water, carrots, onion soup mix, and remaining pepper, bring to a boil. Reduce heat, cover and simmer 20 - 25 minutes or until vegetables are tender.
3. In a small bowl combine cornstarch and the ½ cup broth, until smooth. Stir into soup. Add peas. Bring to a boil, cook and stir 2 minutes or until thickened.
4. Serve with crusty French bread, Hawaiian rolls or crescent rolls.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lodge 4.5 Quart Enameled Cast Iron Dutch Oven
• 
  Le Creuset Stoneware 16-Ounce French Onion Soup Bowl, Cerise (Cherry Red)

Did you make this recipe?

I'd love to hear about it! Please leave a comment below or share it on Pinterest!