Vegetable Beef Stew

Homemade vegetable beef stew

Vegetable Beef Stew

This is another one of our simple no-fuss meals that is perfect for busy lifestyles and healthy living.  Vegetable soup is so warm and comforting, and I find this recipe to be very filling.  The crushed tomato and chicken broth base cooks into a thinner soup, but if you’d like to thick it up, wait until the stew is almost done, and then remove 1/2 cup of the liquid from the pot and whisk in 1/4 cup of flour.  Stir in and continue cooking an extra few minutes to let it thicken up.  Enjoy!

What's For Dinner - Vegetable Beef Stew
5.0 from 2 reviews
Prep time:
Cook time:
Total time:
Serves: 6-8
  • 6 whole carrots, chopped
  • 3 stalks of fresh celery, chopped
  • 10 oz frozen peas
  • ½ onion, chopped
  • 2lb raw stew beef, lean or extra lean
  • 1 28 oz can of crushed tomatoes
  • 1 32 oz box low-sodium chicken or beef broth
  • Seasonings, to taste (salt (plain or seasoned), black pepper, Tony's - whatever you like!)
  1. Add carrots, celery, and onion into a large stock pot.
  2. Trim any fat from stew beef and cut into smaller pieces if desired. Add to pot.
  3. Pour in crushed tomatoes and chicken broth, stir together.
  4. Bring mixture to a low boil, then reduce heat to a simmer.
  5. Cover pot with lid, and let cook for 90 minutes.
  6. Add frozen peas and cook for an additional 20-30 minutes.
  7. Serve hot. Wonderful make ahead meal for dinner for several days!
Serving size: 1.5 cups Calories: 322g Fat: 5g Carbohydrates: 28.5 Protein: 36.5


  1. Brittney says

    how does the chicken broth make it taste because Ive always known people to use beef broth for beef strew? thanks:)

  2. Allison says

    I made this for dinner tonight and it was good just a but bland.  What spices should I add to give it more flavor?

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