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Vegetable Beef Stew

Vegetable and Beef Stew

Course Main Course
Cuisine American
Calories 210 kcal


  • 2 tbsp vegetable oil
  • 1 yellow onion
  • 1 cup carrots chopped
  • 1 can potatoes no salt added
  • 1 tbsp oregano
  • 8 cups beef stock
  • 1 lb any type of beef
  • 3 cloves garlic minced
  • 1 cup celery chopped
  • 1 can diced tomatoes 28 oz. can
  • 1/2 tsp black pepper


  • In a large stockpot, heat 1 tablespoon of the oil over medium-high heat.
  • Add half the beef and cook, stirring frequently, until well browned, about 2 minutes. Remove the beef and transfer to a separate plate. Add the remaining beef and cook until browned, then remove and transfer to the plate
  • Reduce the heat to medium-low and add the remaining tablespoon of oil to the pot. Add in the onion and cook, stirring occasionally for about 5 minutes. 
  • Add the garlic, carrots, celery and potatoes. Continue sautéing for another 3 minutes. Add the remaining ingredients along with the cooked steak to the pot, and stir to combine. 
  • Bring the pot to a boil, stirring occasionally. Reduce the heat to medium-low and cover pot. Let the stew simmer for at least 20-30 minutes, or until the steak and vegetables are all tender.  Season with additional salt and pepper if needed.
  • Serve the stew warm. 


Serving: 502gCalories: 210kcalCarbohydrates: 21gProtein: 17gFat: 6gSaturated Fat: 1.5gCholesterol: 35mgSodium: 230mgPotassium: 759mgFiber: 4gSugar: 6gCalcium: 43mgIron: 2mg
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