Beef and Vegetable Stew
This hearty beef and vegetable stew is packed with tender chunks of beef, colorful vegetables, and a rich savory broth. It freezes beautifully and reheats into a comforting meal perfect for busy weeknights.
A rich and hearty freezer-friendly beef stew loaded with vegetables and bold savory flavor.
Nutrition per serving
Ingredients
Main
Vegetables
Base
Aromatics
Instructions
Brown the Beef
Heat a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper then sear them in batches until browned on all sides, about 3 to 4 minutes per batch. Remove and set aside.
Saute the Aromatics
In the same pot add the diced onion and cook over medium heat for 3 to 4 minutes until softened. Stir frequently to prevent burning.
Simmer the Stew
Return the beef to the pot and add the carrots, potatoes, diced tomatoes, and beef broth. Bring to a boil then reduce to a low simmer. Cover and cook for 75 to 80 minutes until the beef is tender and the vegetables are soft.
Cool and Freeze
Allow the stew to cool completely at room temperature for about 30 minutes. Portion into freezer-safe containers or bags, label with the date, and freeze for up to 3 months. Reheat on the stovetop over medium heat until warmed through.
Substitutions
Common mistakes
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