Beef and Vegetable Stew

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Beef and Vegetable Stew


  • 2 tablespoons extra-virgin olive oil
  • 2 lbs beef stew meat, cut in cubes
  • ½ medium yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 medium ribs celery, chopped
  • 1 small sweet potato, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon each dried oregano, thyme, rosemary
  • 4 cups (32 ounces) beef broth
  • Salt and pepper to taste
  • 2 bay leaves
  • 1 cup chopped green beans


  1. Heat a large dutch oven over medium-high heat.
  2. Add the oil and heat until shimmering.
  3. Season beef with salt and pepper.
  4. Add the seasoned beef to the pot in a single layer (you’ll likely need to work in batches) and cook until browned on all sides, about 5 minutes per batch. Add additional oil as needed between batches.
  5. Remove all beef to a bowl and set aside.
  6. Add carrots, onion, celery, and garlic to pan and cook till soft, about 8 minutes.
  7. Add beef broth and beef back to pan along with the bay leaf and sweet potato and green beans.
  8. Bring to a boil, reduce to a simmer, and cover.
  9. Cook over low heat, partially covered, for 2 hours or until beef and vegetables are tender.

Mary-Beth says: “I started adding sweet potatoes to this stew a while back and really enjoy the extra flavor and vitamins they provide.”

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