Vegetable Beef Stew

I’ve been playing around with different recipes for my Vegetable Beef Stew for quite awhile and it is perfectly ready to share! I love a hearty stew and leftovers are even better the next day – make this ahead on the weekend and you will have a couple easy lunches or dinner ready in no time.

My Vegetable Beef Stew requires time ahead to prepare as the beef marinades in a red wine marinade overnight. It helps give acidity to the dish and gives the beef a great depth of flavor. Browning the beef ahead also allows the beef to stay tender throughout the cooking process and thickens the stew just right.

Vegetable Beef Stew

Recipe by The Work From Home ChefDifficulty: Easy


Prep time


Cooking Time



Vegetable Beef Stew is a hearty stew that will take your ordinary recipe up a notch. The beef marinades overnight in a red wine sauce and then is also browned before adding to the pot full of potatoes, carrots, mushrooms, and peas.


  • Red Wine Marinade
  • 1/2 bottle of a good red wine

  • 2 garlic cloves, smashed

  • 2 fresh bay leaves

  • Vegetable Beef Stew
  • 1 pound of beef, cut into 1 inch cubes

  • 1 cup all purpose flour

  • Kosher Salt

  • Freshly Ground Black Pepper

  • Olive Oil

  • 1 yellow onion, diced

  • 1/2 pound carrots, cut into 1-inch pieces

  • 1/2 pound crimini mushrooms, stems discarded and halved

  • 1/2 pound golden potatoes, cut into 2-inch chunks

  • 2 cloves minced garlic

  • 1 1/2 cups beef broth

  • 2 branches fresh rosemary

  • 1/2 cup chopped sun-dried tomatoes

  • 1 tablespoon Worcestershire sauce

  • 2 cups frozen peas

  • Parsley and chives for garnish


  • Place beef cubes in a small bowl and pour in the red wine. Add the smashed garlic cloves and bay leaves. Cover and refrigerate overnight, or at least 4 hours.
  • Place the flour in a shallow dish and mix in 1/2 tablespoon salt and a pinch of pepper. Fluff with a fork to combine.
  • Lift the beef out of the marinade and set aside the marinade to save for the stew. Dredge the cubed beef in the flour mixture, shaking off the excess as you go.
  • Heat 5 tablespoons of olive oil in a large pot and brown the beef over medium heat, until browned evenly. Work in batches in order to not overcrowd the pot. If needed, add more olive oil to continue the browning process.
  • Place browned cubes in a large oven-proof Dutch oven and set aside.
  • In a large pot, heat another 4 tablespoons of olive oil and add the onions, carrots, mushrooms, and potatoes. Sauté until soft, about 10 minutes. Once the vegetables have cooked, add the minced garlic and cook for a few minutes more, or until fragrant. Once cooked, place the vegetables in the Dutch oven over the beef.
  • Add 1 cup of the reserved marinade to the empty pot used to cook the beef. Ensure the heat is on high in order to deglaze the pan, scraping up the brown bits with a wooden spoon as you go. Add the beef stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1/2 tablespoon salt, and 2 teaspoons pepper.
  • Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer. Cover and place in the oven for 1.5 hours. Add the frozen peas and then cover and bake in the oven another 30 minutes. Season to taste, garnish with parsley and chives, and serve.


  • Vegetable Beef Stew freezes very well and is easily made ahead up to three days in advance.


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