Hearty Vegetable Beef Stew
This Hearty Vegetable Beef Stew is a cozy, flavor-packed classic made with tender beef, colorful veggies, and Cajun spices simmered in a rich, red wine broth. Perfect for cold nights and meal prep!
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Ingredients
- 3 –4 lbs chuck roast cut into small cubes
- 1 –2 tbsp olive oil
- ½ onion diced
- 3 ribs celery diced
- 4 carrots diced
- 2 tbsp minced garlic
- 2 tbsp tomato paste
- 1 can fire-roasted tomatoes
- 2 russet potatoes peeled and diced small
- 1 bag frozen corn
- 1 bag frozen green beans
- 1 bag frozen peas
- ½ cup red wine
- 1 tbsp arrowroot starch or flour
- 2 cups water + 2 tbsp beef bouillon
- 32 oz beef broth
- 3 tbsp Cajun seasoning
- 3 tbsp Badia Complete seasoning
- 3 tbsp garlic and herb seasoning
- Salt and pepper to taste
- Fresh thyme sprigs + 2 bay leaves
Instructions
Brown the Beef:
- In a large Dutch oven, heat olive oil over medium-high heat. Season cubed beef with half of the Cajun, Badia, and garlic & herb seasonings. Brown the beef on all sides until a nice crust forms. Remove and set aside.
Sauté the Aromatics:
- In the same pot, add the onions, celery, carrots, and minced garlic. Sauté for 3–4 minutes until softened. Stir in the tomato paste and cook another minute.
Deglaze the Pot:
- Sprinkle in the arrowroot starch, then pour in the red wine. Scrape up all the flavorful bits from the bottom and let the wine cook down for about 10 minutes.
Build the Stew Base:
- Add in the fire-roasted tomatoes, beef broth, bouillon water, potatoes, and browned beef. Stir to combine.
Add Vegetables & Seasoning:
- Toss in the frozen corn, green beans, and peas. Add the remaining seasoning, fresh thyme, and bay leaves.
Simmer to Perfection:
- Bring to a low boil, then reduce to medium-low heat. Cover and let simmer for 45 minutes to 1½ hours, until the beef is tender and the potatoes are soft.
Final Taste:
- Remove thyme and bay leaves. Adjust salt and pepper if needed. Serve hot with cornbread or crusty bread.