Hearty Beef and Vegetable Stew

This rich, tomato-based beef and vegetable stew is the kind of dish that warms you up from the inside out on a cold day. Filled with tender beef pieces, hearty potatoes, and fresh vegetables, it simmers slowly to build deep, comforting flavors that turn simple ingredients into a satisfying family meal. This stew has become a favorite around my farmhouse table, especially after a long day outside when you need something filling and soul-soothing.

I first tried this recipe after a long winter day on the farm and it instantly became a go-to, bringing everyone to the table eager for seconds.

Ingredients

• Beef stew meat: cut into evenly sized bite sized pieces for even cooking and tenderness
• Potatoes, preferably Yukon gold: no need to peel, they hold their shape and add creamy texture
• Carrots, celery, onions: classic vegetables that provide sweetness and depth
• White mushrooms: add an earthy flavor and meaty texture that complements the beef
• Tomato soup: the secret to this stew’s rich gravy base, it gives a warm tomato flavor that binds everything together
• Beef bouillon cubes: boost the broth with concentrated meaty savoriness
• Flour: used to thicken the stew gently and give it a hearty consistency
• Italian seasoning, sea salt, and black pepper: for balanced, aromatic seasoning
• Water: to dissolve bouillon and adjust stew thickness, red wine can be used for a richer flavor

Instructions

Sift together the broth base:

Dissolve two beef bouillon cubes in one cup of hot water, then mix this with the can of tomato soup and a quarter cup of flour. Stir until smooth to create a thick, flavorful gravy that will coat the beef and vegetables beautifully.

Season the base:

Add one tablespoon of Italian seasoning, a teaspoon of sea salt, and half a teaspoon of black pepper to the tomato and broth mixture. Stir well to combine, ensuring the stew will have layers of herbaceous and savory notes.

Prepare the stew ingredients:

Peel and cut the potatoes into bite sized cubes. Slice carrots diagonally and celery thinly. Coarsely slice onions and quarter the white mushrooms. Make sure all your vegetables are ready to go before assembling.

Combine everything in your pot:

Pour the seasoned tomato soup mixture into a large Dutch oven or roasting pan. Add the two pounds of stew meat and all the chopped vegetables. Stir gently to coat all ingredients with the flavorful gravy.

Slow-cook low and slow:

Cover your Dutch oven or roasting pan tightly with a lid or foil. Bake in a preheated oven at 275 degrees Fahrenheit for four to five hours. This slow cooking process lets the beef become tender and the vegetables soak up all the savory tomato goodness.

Taste and adjust:

After baking, carefully remove a piece of beef and let it cool slightly before tasting. Add more salt or pepper if needed. The stew should be thick, hearty, and irresistible.

Serve and enjoy:

Spoon generous portions into bowls and serve hot. This stew pairs perfectly with crusty bread or over noodles to soak up every drop of the delicious sauce.

One chilly evening I remember my daughter insisting on eating two big bowls to stay warm after playing outside all afternoon

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. When reheating, warm gently on the stove or microwave to preserve the tender texture. This stew also freezes beautifully, portion into freezer-safe containers and thaw overnight in the fridge before warming.

Ingredient Substitutions

If you cannot find Yukon gold potatoes, red potatoes or white potatoes work well too but peel them if the skin is thick. Beef stew meat can be swapped with chuck roast cut into chunks for the same great tenderness. If tomato soup isn't available, use crushed tomatoes with a bit of tomato paste to maintain the rich flavor.

Serving Suggestions

For a classic meal, serve with a crusty bread to mop up the gravy or over egg noodles for a more filling option. A simple green salad with a tangy vinaigrette brightens the plate and balances the hearty stew perfectly. Adding a dollop of sour cream on top can also bring a delightful creaminess.

This hearty beef and vegetable stew is perfect for cozy family dinners and makes excellent leftovers. Let it rest overnight for deeper flavor before serving.

Common Recipe Questions

→ What cut of beef is best for this dish?

Use stew meat or chuck roast cut into bite-sized pieces to ensure tenderness after slow cooking.

→ Can I substitute the tomato soup base?

Tomato soup provides the rich gravy, but you can enhance flavor with crushed tomatoes or a combination of broth and tomato paste.

→ How long should I cook this meal?

Bake covered at 275°F for 4 to 5 hours until the beef is tender and vegetables are cooked through.

→ Is it possible to prepare this in a slow cooker?

Yes, using a slow cooker on low heat for 6-8 hours yields similarly tender results with fused flavors.

→ What vegetables are included in this dish?

Traditional vegetables include potatoes, mushrooms, carrots, onions, and celery for balanced texture and flavor.

→ How do I thicken the broth if needed?

Mixing flour into the tomato soup and broth mixture before cooking helps create a thick, smooth gravy.