Beef & Vegetable Stew with Potatoes
This Beef & Vegetable Stew with Potatoes is the kind of cozy dinner that works especially well when you want everything in one pot. Tender chunks of beef cook with potatoes, carrots, bell peppers and zucchini in a savoury tomato-herb broth.
The vegetables go in at different times so they stay tender without turning mushy, and you can make the recipe on the stovetop, in the slow cooker or in the Instant Pot.
Why You’ll Love This Recipe
- Hearty one-pot dinner with beef and vegetables
- Three cooking methods to choose from
- Great for colder weather and make-ahead meals
- Uses simple, family-friendly ingredients
Ingredient Notes
Beef chuck: This cut becomes tender and juicy with longer cooking and works well for all three methods.
Potatoes: Yukon Gold potatoes hold their shape nicely while still becoming creamy inside.
Bell peppers: Add sweetness and colour. Red or yellow peppers work especially well.
Zucchini: Add it later than the other vegetables so it stays tender instead of becoming mushy.
Tomato paste: Cooking it briefly before adding the broth deepens the flavour of the stew.
Beef broth: Use low-sodium broth so you can control the seasoning more easily.
How to Make Beef & Vegetable Stew with Potatoes
Stovetop Method
Brown the Beef: Pat the beef dry and season with salt and pepper. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, then transfer it to a plate.
Cook the Aromatics: Reduce the heat to medium. Add the onion and cook for 4–5 minutes. Add the garlic and tomato paste and cook for another minute.
Build the Stew: Return the beef to the pot. Add the broth, paprika, thyme, carrots and potatoes. Bring to a gentle boil.
Simmer: Reduce the heat, cover partially and simmer for about 1 hour 15 minutes, or until the beef is beginning to become tender.
Add the Peppers: Stir in the bell peppers and continue cooking for about 15 minutes.
Add the Zucchini: Add the zucchini and simmer for another 10–15 minutes, until the vegetables are tender and the beef is fork-tender.
Finish: Taste and adjust the seasoning. If you prefer a thicker broth, stir in the optional cornstarch slurry and simmer for 1–2 minutes.
Slow Cooker Method
Brown the beef in a skillet first for the best flavour.
Add the onion, garlic, tomato paste, beef broth, paprika, thyme, carrots, potatoes and browned beef to the slow cooker.
Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender.
Add the bell peppers during the final 60–90 minutes and the zucchini during the final 45–60 minutes.
If the sauce needs thickening, stir in the cornstarch slurry during the final 15 minutes and cook on HIGH.
Instant Pot Method
Set the Instant Pot to Sauté. Heat the oil and brown the beef in batches, then transfer it to a plate.
Add the onion and cook for 2–3 minutes. Stir in the garlic and tomato paste and cook for another minute.
Pour in the beef broth and scrape the bottom very well to remove any browned bits.
Return the beef to the pot and add the paprika, thyme, carrots and potatoes.
Cook on High Pressure for 25 minutes.
Allow a 10-minute natural release, then release the remaining pressure.
Switch to Sauté, add the bell peppers and zucchini, and cook uncovered for about 6–8 minutes, until just tender.
Stir in the optional cornstarch slurry if you want a thicker sauce.
Tips
- Brown the beef in batches rather than crowding the pot.
- Cut the potatoes and carrots into fairly large pieces so they don’t fall apart.
- Add the zucchini later than the other vegetables.
- For the Instant Pot, scrape the bottom thoroughly before pressure cooking to avoid a burn warning.
- The stew tastes even better after resting for a little while because the flavours continue to develop.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave. Add a small splash of broth if the stew becomes too thick.
You May Also Like
Braised Pork Ribs – another rich comfort-food dinner with a slow cooker option.
Beef Barley Soup – a hearty beef and vegetable soup that also works beautifully in the Instant Pot.
Cheesy Ground Beef and Potato Bake – an easy beef-and-potato dinner for colder nights.
Beef & Vegetable Stew with Potatoes
Course: Main DishesDifficulty: Easy6
servings20
minutes1
hour45
minutes460
kcal2
hours5
minutesHearty beef and vegetable stew with tender potatoes, carrots, bell peppers and zucchini in a rich tomato-herb broth.
Ingredients
For the stew
2 lb / 900 g beef chuck, cut into 1 1/2-inch pieces
1 1/4 tsp salt
1/2 tsp black pepper
1 1/2 tbsp olive oil
1 large yellow onion, diced
3 garlic cloves, minced
2 tbsp tomato paste
3 cups / 750 mL low-sodium beef broth
1 1/2 tsp sweet paprika
1/2 tsp smoked paprika
1 tsp dried thyme
3 medium carrots, cut into thick pieces
700 g Yukon Gold potatoes, cut into large chunks
2 bell peppers, cut into 1-inch pieces
1 medium zucchini, cut into thick half-moons
2 tbsp chopped fresh parsley, for serving
Optional for thickening
1 tbsp cornstarch
1 tbsp cold water
Directions
- Brown the Beef: Pat the beef dry and season with salt and black pepper. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, then transfer to a plate.
- Cook the Aromatics: Reduce the heat to medium. Add the onion and cook for 4–5 minutes until softened. Add the garlic and tomato paste and cook for another minute.
- Build the Stew: Return the beef to the pot. Add the beef broth, sweet paprika, smoked paprika, thyme, carrots and potatoes and bring to a gentle boil.
- Simmer: Reduce the heat, partially cover and simmer for about 1 hour 15 minutes, or until the beef is beginning to become tender.
- Add the Peppers: Stir in the bell peppers and cook for another 15 minutes.
- Add the Zucchini: Add the zucchini and simmer for another 10–15 minutes, until the beef is fork-tender and all the vegetables are cooked through.
- Thicken if Desired: For a thicker broth, mix the cornstarch with cold water and stir it into the simmering stew. Cook for 1–2 minutes until lightly thickened.
- Finish and Serve: Taste and adjust the seasoning. Sprinkle with fresh parsley and serve hot.
Notes
- Slow Cooker: Brown the beef first, then add the beef, onion, garlic, tomato paste, broth, paprika, thyme, carrots and potatoes to the slow cooker. Cook on LOW for 7–8 hours or HIGH for 4–5 hours. Add the bell peppers during the final 60–90 minutes and the zucchini during the final 45–60 minutes.
- Instant Pot: Brown the beef using Sauté mode. Cook the onion, garlic and tomato paste, then deglaze thoroughly with the broth. Add the beef, seasonings, carrots and potatoes. Cook on High Pressure for 25 minutes, followed by a 10-minute natural release. Add the bell peppers and zucchini afterward and cook on Sauté for 6–8 minutes.
- For either alternate method, use the optional cornstarch slurry at the end if you prefer a thicker sauce.
