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Hearty Beef & Veggie Stew

This yummy recipe is a fall and winter favorite at our house, adapted from an easy recipe from my mother-in-law.  The stew is a one-pot wonder, using a 6-quart Dutch oven (this one from Lodge is my absolute favorite).  This recipe needs to cook for 6-8 hours, so start it early on a day you plan to be home, or try this recipe in a slow-cooker.

Serves 6-7
Allergen list: wheat


2 Tbsp. whole wheat flour
3-4 Tbsp. butter, for frying meat
2 pounds beef or lamb stew meat, cut into bite-sized pieces
5-10 Baby Bella mushrooms, washed and quartered, (about 1 cup when chopped)
1/2 medium white or sweet onion, chopped
2 1/2 cups peeled, cubed potatoes (can substitute with cauliflower, fresh or frozen)
1 cup frozen green beans, pre-cut into small pieces
1 cup frozen corn
2 1/2 cups tomato or tomato-vegetable juice
2 1/2 cups beef broth (low sodium), more as needed
2 teaspoons Worcestershire sauce
1 teaspoon dried or fresh oregano
1/2 teaspoon freshly-ground black pepper


Prep the mushrooms and onion, and sauté in butter in a 6-quart Dutch oven with lid.  While those are cooking, cut up stew beef into bite-sized pieces (if necessary). Place stew beef in large bowl with 2 Tblsp. flour; toss gently to coat all the pieces.   Place the floured stew beef into the Dutch oven, and cook with the mushrooms and onions over medium heat (stirring constantly) for a few minutes, stirring frequently, until meat is a little bit browned and everything smells great. Don't turn the heat up too high or the flour will start to scorch on the bottom of the pan.  

Turn off burner under the Dutch oven, preheat oven to 225°F, and add chopped potatoes (or cauliflower), green beans, and corn to the pot. Stir everything together, then pour the liquids (tomato juice, beef broth, and Worcestershire sauce) over the veggies and meat. Add oregano and pepper.  Put the lid on, and carefully place in oven (the Dutch oven will be pretty heavy at this point, and always watch your hands/arms on that upper oven element--I like these oven mitts).  Cook for 6-8 hours, checking every hour or so to make sure the broth hasn't all cooked off--add more beef stock, as needed.  Stew is done when the meat is very tender, and practically falls apart when you poke it with a fork.

Delicious when served with Grandma's Cornbread.  Enjoy!