Name: Beef Vegetable Stew
Prep time: 20 min
Cook time: 15 min
Total time: 50 min
Yield: 8
Ingredients: 1.5 lb beef stew meat; 1 Tbsp olive oil; 1 small onion, diced; 2 garlic cloves, diced; 2 cups water; 1 can diced tomatoes, no salt added; 2 medium carrots, sliced; 1 medium parsnip, sliced; 1 medium celery stalk, sliced; 1 cup frozen green peas; 1 cup frozen green beans; 1 bay leaf; 1/4 tsp kosher salt; black pepper to taste

This hearty beef vegetable stew will fill you up and keep you warm in the cold winter months. Full of vegetables and tender beef, this stew will also make your mouth water.

This recipe is based on the beef stew my mom made when I was growing up and I knew I had to share it with my family when I started cooking in my own home.

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Why you Will Enjoy this Hearty Dish

It’s that time of year, when the days turn cold and dark and snow will start to cover everything. I know you will enjoy this hearty dish, especially if you prepare it on one of these cold days.

I live in Illinois and while we have had some snow already, it has been a few weeks since we have seen snow again. But I know those days are coming and this is one of my favorite go to recipes for my family when I want something warm, filling, and healthy.

Ingredients needed to make beef vegetable stew

Ingredients for Beef Vegetable Stew

Seasonal root vegetables such as carrot, parsnip and celery are paired with green peas, and green beans. Diced tomatoes, onion, garlic and bay leaf add a lot of flavor. This stew is not short on beautiful colors or flavors!

For the meat I used beef stew meat. If you are buying meat at a butcher counter you would ask for chuck. This lean cut of meat is made tender with the pressure cooker or Instant Pot. I like to cut the meat into smaller pieces before cooking so that there are bites of meat in each spoon of beef stew when eating.

Feel free to experiment with different vegetables. Don’t like parsnips? Swap them out for more carrots.

Want some more carbohydrates in your stew to make it a complete meal? Add chopped red or yellow potatoes.

Want to use up some vegetables that you don’t have any plans for? Add them to the stew!

Also, feel free to use fresh or frozen vegetables.

For this recipe I only added 1/4 tsp of salt. This helps keep the sodium content low (just 182 mg sodium per serving). You may adjust the salt to your liking; adding more salt will increase the sodium content. Likewise, remember that the sodium content will increase if you use canned diced tomatoes that have salt added.

Beef vegetable stew ingredients in instant pot before cooking

Cooking Equipment

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To get your beef stew meat tender, I recommend using a pressure cooker. You can use either a traditional pressure cooker, or an Instant Pot. When using a traditional pressure cooker, you will need to brown the beef, onions and garlic on the stove top before putting the lid on and pressure cooking. Likewise, with an Instant Pot you will need to set it to the sauté function to do the browning first. When the stew is done pressure cooking you can release the pressure immediately. You can do this with the traditional pressure cooker by running it under cold water until you hear the pressure release. Or if you are using an Instant Pot you can carefully vent it right away. The beauty of either pressure cooker is that you can do all the steps in one pot (it is truly a one pot meal!).

What to Serve Beef Vegetable Stew With

This hearty beef vegetable stew goes great with a nice crusty bread, biscuits, or dinner rolls. It also delicious spooned on top of some cooked rice.

If you try this recipe and love it, please give it a 5 star rating!

Hearty Beef Vegetable Stew Recipe

Yield: 8

Beef Vegetable Stew

A hearty stew that will fill you up and keep you warm in the cold winter months! Full of vegetables and tender beef, this stew will make your mouth water.

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 15 minutes

Total Time 50 minutes

Ingredients

1.5 lb beef stew meat
1 Tbsp olive oil
1 small onion, diced
2 garlic cloves, diced
2 cups water
1 can diced tomatoes, no salt added
2 medium carrots, sliced
1 medium parsnip, sliced
1 medium celery stalk, sliced
1 cup frozen green peas
1 cup frozen green beans
1 bay leaf
1/4 tsp kosher salt
black pepper to taste

Instructions

Add olive oil to pressure cooker or instant pot, heat on saute function until hot. Add beef stew meat and saute until browned.
Add onion, saute until softened and slightly browned.
Add garlic, saute one more minute.
Add water, diced tomatoes, carrots, parsnip, celery, frozen peas, frozen green beans and bay leaf.
Add kosher salt and black pepper to taste.
Cover with lid and set to high pressure, cook for 15 minutes. Carefully vent when stew is done cooking.
Enjoy your beef vegetable stew!

Notes

Feel free to be creative, you can add any vegetables you like to this stew!

Nutrition Information

Yield

Serving Size

1 cup
Amount Per Serving Calories 171Total Fat 6gSaturated Fat 2gTrans Fat 0.2gUnsaturated Fat 3.85gCholesterol 53.5mgSodium 182mgCarbohydrates 10.75gFiber 3.25gSugar 2.75gProtein 20.25g

Nutrition facts are calculated using data from nutrient analysis software that utilizes data from USDA and Nutritionix. Therefore, the nutrition facts are estimates based on general nutrient analysis data. Different variables may affect the accuracy of these nutrition facts. Variables may include different brands of food items used and any changes made to the ingredients called for in the recipe. Nutrition facts are most accurate when using nutrition fact labels on actual ingredients used.