Hearty & Easy Vegetable Bean and Beef Stew: Your Ultimate Comfort Food Guide
Vegetable Bean and Beef Stew is more than just a meal; it’s a comforting embrace in a bowl. This robust and deeply satisfying stew is brimming with tender beef, wholesome vegetables, creamy potatoes, and nutritious white beans, all swimming in a rich, savory broth. Designed to be both incredibly filling and packed with essential protein and healthy ingredients, this simple yet flavorful recipe is destined to become a beloved family staple, perfect for chilly evenings or busy weeknights.
A Deliciously Hearty Bean Stew Recipe for All
I confess a profound adoration for stews and anything resembling a warm, comforting soup. There’s something undeniably soulful about a bowl of broth-rich goodness. My husband, however, hasn’t always shared this fervent passion, often claiming that soup leaves him feeling hungry. This challenge inspired me to create a stew that is truly substantial and satisfying for everyone at the table.
My ideal soup, if I were to indulge my purest cravings, would be mostly broth – perhaps with just a couple of noodles, a few slivers of carrot, no chicken, and served ceremoniously in a mug with my cherished soup spoon. My mother, it turns out, shares this exact sentiment. We revel in loading slices of crusty baguette with butter, then dunking them into the flavorful, often salty, broth. Honestly, I could happily live on soup for breakfast, lunch, and dinner. The versatility of soups and stews is endless, offering countless ways to delight the palate.
This particular hearty stew is meticulously crafted with real, wholesome food ingredients. It’s loaded with a generous amount of fresh vegetables, boasts a deep and complex flavor, and features protein-rich beans alongside quality grass-fed meat. It embodies the ultimate comfort food experience, guaranteed to please even the most skeptical eaters (yes, even the hubby!). It will leave you feeling wonderfully warm and full, making it the perfect antidote to those damp, rainy days, much like the ones we often experience in Oregon.
While I much prefer rain to snow, I sometimes find myself wistfully checking the weather in southern Illinois, where January might see temperatures approaching 60 degrees. Such is the unpredictable charm of southern Illinois weather – a place I occasionally miss dearly. Despite its rich complexity, this stew is remarkably simple to prepare, making it an excellent choice for a delicious weeknight meal that can be effortlessly brought together. Plus, this recipe yields a generous amount, which is fantastic for meal planning.
I often prepare this beef and bean stew on a Sunday, ensuring a supply of wholesome leftovers for lunches throughout the week. For those days when our schedule is particularly hectic – what I like to call a “soup-er” busy day (pun intended, of course!) – having this delicious stew on hand means I can simply reheat and serve a fast, healthy, and satisfying meal. That’s my kind of fast food!
Expert Tips for Crafting the Perfect Vegetable Beef and Bean Stew
Creating a memorable vegetable beef stew involves a few key techniques and thoughtful choices that can elevate your dish from good to extraordinary. Here are some essential tips to guide you in making this hearty and flavorful stew:
- Broth Selection: Whether you opt for homemade broth or a quality store-bought version, the base of your stew is crucial. While homemade beef broth offers unparalleled depth, store-bought beef broth is a convenient and often necessary alternative, especially if dealing with allergies (like my son August’s chicken allergy) or when time is short. Don’t hesitate to use chicken or vegetable broth if that’s what you have on hand; the flavor profile will still be delicious.
- Efficient Meat Preparation: To save both time and money, I frequently pre-cook a full pound of ground beef. I then divide it, reserving half for this stew and using the other half in other recipes such as Cheesy Spaghetti Squash Bowls or Asian Beef Noodle Soup. This simple meal prep hack streamlines weeknight cooking significantly.
- Adjusting Meat Quantity: If you’re feeding a larger family or simply desire a more meat-centric stew, feel free to incorporate the entire pound of ground beef into this recipe. The stew is robust enough to handle the extra protein.
- Dietary Adaptations (Whole30 & Paleo): This versatile recipe can be easily adapted to fit specific dietary needs. To make it Whole30 and Paleo compliant, simply omit the beans and ensure that your chosen pasta sauce is free from added sugars or non-compliant ingredients.
- Bean Varieties: While cannellini or great northern beans are my preference for their creamy texture, you can experiment with other legumes. Black beans, pinto beans, or red kidney beans all make excellent substitutes, each contributing a slightly different flavor and texture profile to the stew.
- Economical Bean Preparation: To further save money, consider cooking dry beans in your Instant Pot instead of using canned ones. A simple method is to soak them overnight, then cook them in your electric pressure cooker. Cover the soaked beans with water (about two inches above the beans) and cook on high pressure for 11-15 minutes. Allow for a natural release, then drain and rinse before adding to the stew.
- Slow Cooker Method: While I haven’t personally tested this recipe in a slow cooker, it should adapt well. Begin by browning the ground beef in a large skillet, then transfer it along with the sautéed vegetables and remaining ingredients (except the ground beef) to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding the cooked ground beef in the last 30-60 minutes.
- Stew vs. Soup Consistency: If you prefer a lighter, more soup-like consistency rather than a thick stew, you can always adjust the amount of liquid. Simply add more broth to achieve your desired texture and ensure a delightful bowl every time.
- Large Stock Pot or Dutch Oven: Essential for browning meat and simmering the stew evenly.
- Cutting Board: A sturdy surface for chopping all those delicious vegetables.
- Sharp Knife: A good knife makes quick work of dicing onions and mincing garlic.
- Can Opener: For easily opening cans of beans and tomato sauce.
- Liquid Measuring Cup: For accurately measuring broth.
- Garlic Press: Optional, but one of my favorite kitchen tools for effortless minced garlic.
- Measuring Cups and Spoons: For precise ingredient measurements.
- Fine Mesh Strainer: Useful for draining and rinsing canned beans thoroughly.
- Ground Beef: I typically opt for grass-fed ground beef for a healthier and more flavorful result. Using ground beef significantly speeds up the cooking process compared to traditional stewing cuts. However, if you prefer, you can substitute it with stew beef. If using stew beef, brown it thoroughly, remove it from the pan, and then reintroduce it with the other ingredients, simmering for a longer period until the meat is fork-tender.
- Onion: A fundamental aromatic that provides a sweet and savory base for the stew.
- Garlic Cloves: Freshly minced garlic adds an indispensable depth of flavor. A garlic press makes dicing incredibly easy and efficient.
- Carrots: These classic stew vegetables add natural sweetness, vibrant color, and essential nutrients.
- Celery: Contributes a subtle, earthy flavor and another layer of texture to the aromatic base.
- Red Potatoes: I prefer red potatoes because their thin skin means no peeling is required, saving valuable prep time. Gold or Russet potatoes would also work well; just ensure they have thin skins for convenience.
- Broth: The soul of any stew! Use a good quality chicken broth, beef broth, or vegetable broth. Homemade will always provide the richest flavor, but store-bought is perfectly acceptable for convenience.
- Cannellini or Great Northern Beans: These small white beans are my secret weapon for adding a wonderfully creamy texture and extra body, making the stew feel even more substantial and satisfying.
- Zucchini: A fantastic addition for extra vegetables, zucchini cooks down beautifully and absorbs the flavors of the stew.
- Tomato Sauce: Choose your favorite plain or seasoned red pasta sauce. It adds a lovely tang, acidity, and richness that balances the other savory elements.
- Salt and Black Pepper: Season generously to taste. I personally enjoy a salty soup, so I tend to use a good amount, but always adjust according to your preference and the salt content of your broth.
- Red Pepper Flakes: (Optional) A dash of red pepper flakes introduces a pleasant warmth and a subtle kick. If you love spicy food, feel free to increase the amount to your desired level.
- Italian Seasoning: A blend of classic Italian herbs that infuses the stew with aromatic, savory notes.
- Rosemary: Whether dried or fresh, rosemary adds a distinctive piney and peppery aroma that complements beef exceptionally well.
- Fresh Herbs to Garnish: (Optional) A sprinkle of fresh parsley, thyme, or more rosemary just before serving adds a burst of freshness and visual appeal.
- Oil: For sautéing, choose a healthy, high smoke-point oil like avocado oil or olive oil. Avoid highly processed oils such as vegetable oil or canola oil, which are not as healthy.
- Brown the Beef: In a large stockpot or Dutch oven, heat a tablespoon of your chosen healthy oil (like avocado or olive oil) over medium heat. Add the ground beef and cook, breaking it up with a spoon as it browns, until it’s fully cooked through and no pink remains. Once done, remove the cooked beef from the pot and set it aside on a plate, leaving any rendered fat in the pot. This step is crucial for developing deep flavor.
- Sauté the Aromatics: Add the chopped carrots, diced onion, minced garlic, and sliced celery to the same pot. Sauté these vegetables over medium heat for about 5 minutes, or until the onions become translucent and the vegetables begin to soften slightly. This aromatic base is key to the stew’s overall flavor.
- Combine and Simmer: Now, add all the remaining ingredients to the pot, except for the cooked ground beef. This includes the diced red potatoes, broth, drained and rinsed cannellini or great northern beans, chopped zucchini, pasta sauce, salt, pepper, red pepper flakes (if using), Italian seasoning, and rosemary. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about a half-hour, stirring occasionally. This allows the flavors to meld and the vegetables to tenderize.
- Add Beef and Finish Simmering: Finally, return the cooked ground beef to the pot. Continue to simmer for another 10 minutes, or until the potatoes are completely soft and easily pierced with a fork. The cooking time for the potatoes may vary slightly depending on their size, so check for tenderness.
- Season to Taste: Taste the stew and adjust the salt and pepper as needed. Remember, the saltiness will depend on whether you used homemade or store-bought broth, and if your broth already contained salt.
- Serve and Enjoy: Ladle the warm, hearty stew into bowls. For an extra touch of indulgence, we love to serve this stew with a sprinkle of shredded cheese and a dollop of sour cream or plain Greek yogurt. Garnish with fresh herbs if desired for a pop of color and freshness.
- Homemade Dinner Rolls: Warm, soft rolls, like these rosemary and spelt rolls, are perfect for soaking up every last drop of the flavorful broth.
- Sourdough Skillet Bread: A rustic sourdough skillet bread or any crusty sourdough bread adds a delightful chewiness and tangy contrast.
- Mashed Potatoes: For an even more comforting meal, serve the stew over a bed of creamy mashed potatoes.
- Green Salad: A fresh, crisp green salad, such as this apple kale salad with lemon vinaigrette, provides a refreshing counterpoint to the richness of the stew.
- Rice: Simple steamed white or brown rice can absorb the broth and add another layer of texture.
- Pasta: My kids particularly enjoy this stew served over some macaroni or other small pasta shapes, making it an even more family-friendly dish.
- More Spices and Herbs: Don’t shy away from aromatic spices and herbs. Bay leaves, a touch of garlic powder, smoked paprika for a hint of smokiness, or a pinch of chili powder can add complexity. Fresh herbs like thyme or marjoram also make a difference.
- Umami Boosters: A dash of Worcestershire sauce or soy sauce can introduce a significant umami punch. Tomato paste, browned well at the beginning, also concentrates tomato flavor and adds richness.
- Deglazing: After browning the beef and sautéing vegetables, deglaze the pot with a splash of red wine or a bit of extra broth, scraping up any browned bits from the bottom. These “fond” bits are packed with flavor.
- Quality Broth: Starting with a high-quality, flavorful beef broth is paramount. If using store-bought, choose one with a robust flavor.
- Searing the Meat: If you opt for stew beef (chunks), searing it deeply on all sides before adding it to the pot creates a delicious crust and locks in juices, contributing to a richer final stew.
- Classic Minestrone Soup Recipe With Bacon
- Healthy Potato Leek Soup Recipe – With Vegan Option
- Chicken Lentil Soup: Easy Weeknight Soup
- Sausage And Potato Soup {Instant Pot}
- Asian Beef Noodle Soup Recipe
- Instant Pot Beef And Broccoli (Okay, this one isn’t a soup, but it’s a delicious and hearty meal that our family adores!)
- 1/2 lb ground beef cooked I usually cook up a whole lb, and then use the rest in another recipe
- 1 onion diced
- 4-5 cloves garlic minced
- 3 carrots roughly chopped
- 2 stalks celery chopped
- 3 red potatoes large diced with skin on
- 64 oz broth chicken, beef, or vegetable, homemade or store-bought
- 2 cans cannellini or great northern beans drained and rinsed
- 1 large zucchini or 2 small – chopped
- 2 cups pasta sauce
- salt and pepper to taste I like salty soup, so I use a lot
- dash red pepper flakes
- 1/2 tbs Italian seasoning
- 1/2 tbs dried or fresh rosemary
- fresh herbs to garnish
- 1 tbs oil for sautéing
-
In a large stockpot or Dutch oven over medium heat, add a little bit of oil and ground beef. Brown the beef, breaking it up as it cooks. Once it is cooked through, remove from the pot and set aside.
-
Add carrots, chopped onion, garlic, and celery to the pot and sauté until they become translucent, about 5 minutes.
-
Add in the rest of the ingredients, except the cooked ground beef, and simmer for about a half hour, stirring occasionally.
-
Finally, add in the cooked ground beef and let simmer for another 10 minutes, until the potatoes are soft.
-
Salt and pepper to taste.
-
Serve and enjoy. We love to serve this with a sprinkle of cheese and sour cream.
- You can use either homemade broth for richer flavor or store-bought broth for convenience.
- To save time and money, consider pre-cooking a full pound of ground beef. Use half for this stew and reserve the other half for other meals like Cheesy Spaghetti Squash Bowls or Asian Beef Noodle Soup.
- If you have a larger family or prefer more meat, feel free to use the entire pound of ground beef in this recipe.
- This recipe can be made Whole30 and Paleo by omitting the beans and ensuring your chosen pasta sauce is compliant with those diets.
- Feel free to substitute cannellini or great northern beans with black beans, pinto beans, or red kidney beans for variety.
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Essential Tools You May Need:
Having the right kitchen tools can make the cooking process much smoother and more enjoyable. For this hearty stew, here are some helpful items:
Key Ingredients for Your Delicious Beef Stew
The magic of this vegetable beef stew lies in its simple yet robust ingredients. Each component plays a vital role in building the layers of flavor and providing the hearty texture that makes this dish so satisfying:
Step-by-Step: How to Make This Hearty Bean and Beef Stew
This Vegetable Bean and Beef Stew comes together easily with just a few straightforward steps. Follow these instructions to create a wonderfully flavorful and filling meal:
Storage: Keeping Your Stew Fresh
Proper storage ensures you can enjoy your delicious stew for days to come:
Store any leftover Vegetable Bean and Beef Stew in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave.
It’s important to note that soups and stews containing potatoes generally do not freeze well. Potatoes tend to become dry, mealy, and develop a grainy texture after being frozen and then defrosted. If you plan to freeze portions of this stew, you might consider cooking and freezing it without the potatoes, then adding freshly cooked potatoes when you reheat.
Frequently Asked Questions (FAQ) About Our Hearty Beef and Bean Stew
What delicious sides pair well with Beef and White Bean Stew?
This hearty beef and white bean stew is substantial on its own, but it pairs wonderfully with a variety of sides that complement its rich flavors and textures. Here are some of our favorites:
How can I enhance the rich flavor of beef stew?
To deepen the flavor profile of your beef stew and achieve that truly rich, savory taste, consider these additions and techniques:
What’s the secret to making stew meat incredibly tender?
The key to achieving melt-in-your-mouth tender stew meat lies in a cooking philosophy: “low and slow.” Stew meat benefits immensely from extended cooking times at a gentle, consistent temperature. You’ll want to simmer the stew meat for several hours on low heat. This long, slow cooking process breaks down the tough connective tissues in the meat, transforming it into wonderfully tender and succulent morsels.
This is precisely why, for this particular recipe, I chose to use ground beef. While traditional stew meat requires a significant time commitment, ground beef offers a much faster cooking solution. It still delivers a satisfying texture and is packed with essential vitamins, minerals, protein, and other nutrients, allowing you to enjoy a hearty, comforting stew without the long wait.
Discover More Family Favorite Soup Recipes!
I sincerely hope you try and love this delicious and incredibly filling stew. Even my husband, initially a soup skeptic, has declared this his new favorite stew! It truly is a winner.
This post was updated in October 2019 to provide even more helpful tips and details.
Vegetable and Bean Beef Stew
Print
Pin
Rate
SaveSaved!
Save This Recipe
We’ll get it sent to your inbox! Plus, get new recipes from us every week.