Vegetables and Tomatoes Beef Stew

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/27/22
Beef Stew With Vegetables and Tomatoes

The Spruce / Diana Chistruga

Prep: 15 mins
Cook: 2 hrs 15 mins
Total: 2 hrs 30 mins
Servings: 6 servings

Slow-cooked beef stew is a wonderful way to make the most of tough meat cuts, as the slow simmer breaks down the collagen in the meat, making it juicy and tender. Flavored with red wine and chopped vegetables, this stew is a tasty and easy family meal. It keeps well overnight if you have leftovers, and can be frozen in individual containers for when you need a filling meal but have no time to cook. Serve with baked biscuits or warm crusty bread, and green salad.

Red wine and beef are a wonderful combination, and it's not random this culinary combination has been around for centuries. The tannins in the red wine, from the grape skins and seeds, complement the earthy flavor of the meat, while the fat in beef balances out the acidity in the wine. This perfect combo makes a great base for any stew, regardless of the vegetables and herbs you're using. Choose a wine you'd drink by the glass; it doesn't have to be the best in your bar, but if you're not willing to drink it, don't use it for cooking.

For keto and low-carb diets, skip the potatoes and flour. Make it gluten free by skipping the flour for thickening the sauce, and also check the label of your beef stock, as most have wheat-based ingredients.

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Ingredients

For the Beef:

  • 2 pounds lean beef chuck, cut into 1/2-inch pieces

  • 1/3 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

For the Sauce:

  • 3 tablespoons extra-virgin olive oil

  • 1/2 cup onion, chopped

  • 2 ribs celery, cleaned and thinly sliced

  • 2 cloves garlic, minced

  • 2 (14.5-ounce) cans diced tomatoes

  • 1/2 cup dry red wine, Burgundy, pinot noir, or cabernet

  • 2 cups beef broth

  • 1/2 teaspoon freshly ground black pepper

  • 1 teaspoon dried thyme

  • 1 cup potatoes, peeled and diced

  • 1/2 cup carrots, diced

  • 1/2 cup rutabaga, or turnip, optional

For Thickening the Sauce:

  • 3 tablespoons flour

  • 1/4 cup cold water

  • 1/2 bunch chopped parsley, for garnishing, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for beef stew with vegetables and tomatoes recipe gathered

    The Spruce Eats / Diana Chistruga

  2. In a large bowl, mix the beef with the flour, salt, and pepper. Toss until well coated.

    Mix the beef with the flour, salt, and pepper in a bowl

    The Spruce Eats / Diana Chistruga

  3. In a large Dutch oven or saucepan, heat the olive oil over medium heat. Add the seasoned beef and cook, stirring, until browned.

    Beef cooking in a Dutch oven

    The Spruce Eats / Diana Chistruga

  4. Add the onion and celery and continue cooking until the onion is soft and fragrant.

    Onions and celery cooking with the beef in a Dutch oven

    The Spruce Eats / Diana Chistruga

  5. Add the garlic, tomatoes, red wine, and beef broth. Bring to a boil. Reduce the heat, cover, and simmer for 1 1/2 hours.

    Add the garlic, tomatoes, red wine, and beef broth to the beef mixture in the Dutch oven

    The Spruce Eats / Diana Chistruga

  6. Once the cooking time is up, add the pepper, thyme, potatoes, carrots, and rutabaga or turnip, if using. Cover the stew and simmer for 35 to 45 minutes longer, or until all vegetables are tender.

    Add the pepper, thyme, potatoes, carrots, and rutabaga to the beef stew

    The Spruce Eats / Diana Chistruga

  7. In a small bowl, mix the flour and cold water.

    Flour and water in a bowl

    The Spruce Eats / Diana Chistruga

  8. Add the flour thickener to the pot and stir well. Continue cooking until the sauce has thickened, for about 10 minutes. Transfer to serving bowls and garnish with parsley, if desired.

    Beef stew with vegetables and tomatoes in a Dutch oven

    The Spruce Eats / Diana Chistruga

Flavorful Substitutions

Here are some variations to try when making this beef stew:

  • Use ground beef. When you don't have much time, using ground beef will cut the cooking time significantly. Cook onion and celery until onion is soft, add ground beef, and cook for 10 minutes. Add the seasonings and remaining ingredients but cook until the vegetables are soft, or about 45 minutes.
  • Make it decadent. Use 1 cup of beef broth instead of 2 and add 1 cup of heavy cream. Follow the recipe as is but add 1 teaspoon of chile flakes with the rest of the spices.
  • Make it with venison. Follow the recipe in the exact same manner. Since venison has a lot less fat than beef, add 2 tablespoons of butter right before serving and mix well until the butter has melted.
Nutrition Facts (per serving)
463 Calories
18g Fat
21g Carbs
53g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 463
% Daily Value*
Total Fat 18g 23%
Saturated Fat 5g 27%
Cholesterol 150mg 50%
Sodium 672mg 29%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 53g
Vitamin C 13mg 67%
Calcium 74mg 6%
Iron 6mg 34%
Potassium 936mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)