Hearty Beef and Vegetable Stew

Fall is here! For me, fall brings with it pumpkin everything and soups and stews. With stews, you can prep the food and then dump it all in a pot, let it simmer for hours, and get the most hearty and delicious dinner. Inexpensively too! This recipe for a Hearty Beef and Vegetable Stew is great for a chilly fall day and can even be made vegetarian.

hearty beef and vegetable stew in decorative bowl

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Published October 1, 2021
Updated March 16, 2022
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Elliana holding potato before we make hearty beef and vegetable stew
Princess Elliana helping gather potatoes

I had such a helper to make this dinner! With the three boys in school, it is really nice to have Elliana in the kitchen, teaching her the simple basics of cooking. Even though she is not yet three, Elliana likes to help carry onions, empty measuring cups filled with food into bowls, and count carrots. Additionally, she is at the perfect age to teach safety and proper food handling while in the kitchen. With only one kid in the kitchen the job gets done much faster than having two or more fighting for a spot at the stove.

Why this recipe works

Cooking the beef with onion and garlic helps to enhance the flavor of this soup. Flavoring the beef is important so the entire soup does not fall short and bland. Therefore, before you begin to cook the beef chunks, season it with salt and pepper. I added the pepper once the stock was in the soup, and I wish I would have cooked it with the beef chunks. Additionally, adding ketchup to this recipe allows the flavors to blend together, instead of just having beef broth. For example, the ketchup smoothens the Hearty Beef and Vegetable Stew out and gives it a hearty texture.

Ingredients

1 1/2-pound Beef Stew Chunks
1 Tbsp Oil
7 Potatoes
4 Carrots
1 bag Sweet Peas
1 Onion
2 Garlic cloves
8 cups Beef Stock
1/4 cup Ketchup
1 tsp Black Pepper
Salt to taste
4 Tbsp Corn starch
1/4 cup water

all ingredients for hearty beef and vegetable stew

Hearty Beef and Vegetable Stew Directions

1. In a 6-Quart soup pot, turn the heat on medium-high and add 1 Tablespoon oil.
If you are making a vegetarian stew, skip steps 2-3 and jump right to step 4.

6-quart pot on stove with oil warming

2. Add the beef stew chunks when the oil is rippling and hot. The oil will help to brown the beef and prevent them from sticking to the bottom of the pot. Prior to adding the beef chunks, empty them onto a cutting board and cut any large chunks into smaller 1-inch cube pieces.

add beef chunks to hot 6-quart pot to cook

3. Brown the beef on all sides, stirring occasionally, for 3-5 minutes. The beef does not have to be completely cooked as of yet because the chunks will finish cooking in the broth. When the beef was done to my liking, I did not drain the liquid, as it can help with the stew flavor. If preferred, you can choose to drain the meat.

beef chunks cooking in 6-quart pot for hearty beef and vegetable stew

4. On a cutting board, cut the ends off an onion, peel the skin off and dice the onion then add it to the cooking meat and cook the onions with the beef until they are just short of translucent. You do not have to fully cook them at this point as they will finish cooking in the soup pot.

5. On a cutting board, mince the garlic cloves and add them to the pot, stirring until the smell is fragrant; around 1-2 minutes. You can choose to add more garlic to this recipe if you want.

6. Wash in a sink colander, peel and slice the potatoes into pieces smaller than 1-inch and then add them to the pot. Be picky with the potato sizes for soup recipes, as they are typically the “done” indicator. When the potatoes are cooked, you can eat your stew. For example, it is hard to judge stew doneness if you have huge chunks of potato and tiny ones. Therefore, keeping the potatoes an even size and shape helps the stew maintain its cooking time.

7. Wash, peel and dice the carrots on a cutting board, then add the carrot pieces to the pot. The soup is nice with a blend of diced pieces and sliced pieces. You can choose to cut them all the same shape and size, or you can choose to blend the shapes and sizes. Either way, I promise that the soup will be fantastic, and the random carrot sizes gives the soup a great homemade look.

8. Add 1 bag of frozen sweet peas to the pot then stir to combine. Frozen peas work so perfect in this recipe compared to canned, for example they stay pea-shaped longer and do not turn to mush. Plus, canned peas have added salt (unless you specifically buy “no salt added) for preservatives.

add frozen peas to Hearty Beef and Vegetable stew

9. Empty two containers of beef stock into the 6-Quart pot and then stir to combine. Instead of using water and a bouillon I chose to use stock. Not for any reason in particular, but because I had some on hand. Two stock containers equal 8-cups, and I filled the rest of the pot with water to just below the handle grommets.
As an alternative, if you are making a vegetarian stew, use vegetable stock.

pouring beef stock into 6-quart pot on stove

10. To season the soup, add 1 teaspoon of black pepper then stir to combine. Be sure to taste the soup before adding any additional salt. Additionally, you can always add more salt before serving, but you cannot take it out if it is too salty!

hand holding ground pepper to add to stew pot

11. Add 1/4 cup ketchup to the soup, which was a surprise the first time I made beef stew. Consequently, ketchup helps with the flavor and color. I typically just open the bottle, upend it and squeeze a few pumps into the soup. With this recipe, you can really just guestimate how much to put in.

bottle of ketchup on stove next to 6-quart pot

12. Stir and bring to a boil, then turn the temperature to low and simmer the Hearty Beef and Vegetable Stew until the potatoes are fully cooked. This soup is great on low temperature after 1-2 hours simmering.

Hearty Beef and Vegetable Stew simmering in large pot on stove

To make the hearty beef and vegetable stew thicker, take 1/4 cup water and 4 Tbsp corn starch and whisk them together until smooth. Add it to the hot soup and then stir to combine, make sure to let this cook to thicken the soup at least half an hour.
Serve and enjoy!
~Monica

Hearty Beef and Vegetable Stew served in decorative floral bowl

Hearty Beef and Vegetable Stew Recipe

Ingredients

1 1/2-pound Beef Stew Chunks
1 Tbsp Oil
7 Potatoes
4 Carrots
1 bag Sweet Peas
1 Onion
2 Garlic cloves
8 cups Beef Stock
1/4 cup Ketchup
1 tsp Black Pepper
Salt to taste
4 Tbsp Corn Starch
1/4 cup water

Beef Stew Directions

1. In a 6-Quart soup pot, turn the heat on medium-high and then add 1 Tbsp oil.
2. Add the beef stew chunks when the oil is rippling and hot. On the other hand, if you are making a vegetable stew, skip this step and jump to step 4.
3. Brown the beef on each side by stirring often, around 3-5 minutes.
4. Cut the ends off an onion, peel the skin off and dice the onion, then add it to the cooking meat.
5. Mince the garlic cloves and add them to the pot, stirring until the smell is fragrant.
6. Wash, peel and slice the potatoes into pieces smaller than 1-inch, then add the potatoes to the pot.
7. Wash, peel and dice the carrots, then dd the carrot pieces to the pot.
8. Add 1 bag of frozen sweet peas to the stew and then stir to combine.
9. Empty two containers of beef stock into the 6-Quart pot and stir to combine. Alternatively, if you are making vegetable stew, use vegetable stock.
10. To season the soup, add 1 teaspoon of black pepper, then stir to combine.
11. Add ketchup to the soup. This helps with the flavor and color.
12. Stir and bring to a boil, then turn the temperature to low and simmer until the potatoes are fully cooked.
Serve and enjoy!
~Monica

Published by Monica's Scratch Kitchen

I have not always had the skills to cook and bake from scratch. As a young wife, I bought every meal frozen or boxed and presented it to my husband with a flourish, believing myself a decadent cook. As our budget shrunk, and our family grew, I looked for ways to stretch our money to nourish our kids with the best for their hungry appetites. Hoping to find recipes and meals that they would love to eat. Through the last 5 years, I have learned so many cooking and baking lessons, and experienced many wins and failures. Come along with me on this journey as I share my recipes that work, how to make them on the cheap, and my tips and tricks to get my kids to eat homemade deliciousness! I will also share updates to our house that we have done in the last year since our move. With one income, we do most of the work ourselves and with amazing family and friends to help out, cutting costs but keeping style and money in the bank! I am a wife and mother of 3 boys and 1 princess. When I was a kid, I remember being asked what I wanted to be or do when I grew up. My response was, "a mom", and I am proud to grow up and be a mom to 4 amazing kids! Samuel is 11, Matthew is 8, Levi is 4, and Elliana is almost 2. We have been blessed to have kids who love to explore foods, to try new recipes, and enjoy helping us around the house. With 4 kids, you better believe they help clean! My husband Tyler and I have been married almost 13 years. We love our kids, we love outdoors, camping, canoeing, grilling, watching movies, and just hanging out making memories. A few years ago I gifted Tyler with his own "menu" book, where we write meals and foods we have loved to eat. Weekly our family decides what our meals will be and I make up a grocery list with what we need. It literally is my favorite chore! I love to shop, so shopping for food on a budget is my biggest win! Thank you for taking the time and visiting my site, Subscribe so you do not miss a post! Keep coming back to hear about new recipes, updates on our home, fun times with our kids, and how to make homemade deliciousness! ~Monica

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