Hearty Beef Vege Stew

Name: Hearty Beef Vege Stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1.5 pounds lean ground beef; 1 medium onion diced; 1 cup diced celery or substitute diced green bell pepper; 1 cup diced carrot; 4 cups peeled diced potatoes (Russet or Yukon preferred); 1 can (14.5 oz) diced tomatoes, drained; 4 cups beef stock (low sodium recommended, adjust quantity per thickness preference); 1 teaspoon dried thyme; 1 teaspoon paprika; Salt and pepper to taste; Fresh parsley chopped for garnish

By Emma

Certified Culinary Professional

Published on 31 January 2026 • Recipe tested & approved

Brown lean ground beef with diced onions, celery, and carrots till soft and aromatic. Add diced potatoes, canned tomatoes, beef broth, and a twist—swap celery for bell pepper for a slight sweetness boost. Simmer gently, uncovered for stew thickness or covered for soup thinness. Cook until potatoes yield easily to a fork, about 25 min, but rely on texture not clock. Garnish with fresh parsley. High sodium warning: cut beef stock or rinse canned items for better control. Rich in protein, carbs, fiber, plus vitamins A and C from veg. Easy to tweak, forgiving, comfort food punch with a veggie twist.

Prep: 10 min

Cook: 25 min

Total: 35 min

Servings: 8 servings

#stew #beef #vegetables #comfort food #American cuisine #one pot #easy meal

Browned meat scent fills kitchen. Onions, celery or green bell pepper soften, aroma thickens. Potatoes chunked roughly but evenly. Tomatoes drained, tangy splash reserved. Stock poured slow, wakes up browned bits stuck on bottom—flavor pulled right out. Simmer gently, not furious boil. Big bubbles hurt texture, stew falls apart. Watch for fork tender potatoes, give that moment more time if unsure. Parsley chopped fine, thrown in last minute, fresh burst amid earthy richness. Heard from many cooks—reduce stock, get a stew, cover for soup; I’ve ended up with both thicknesses in one pot experimenting. Swap celery for bell pepper—sweetness balances beef fat. So much flavor saved by draining fat early, but some must remain for mouthfeel. Coarse vegetables and thick beef chunks, not mush. Satisfying slurp, a stew with bite and soul. Always better the next day, flavors marry and deepen. Keeps well, I promise.

Ingredients

1.5 pounds lean ground beef
1 medium onion diced
1 cup diced celery or substitute diced green bell pepper
1 cup diced carrot
4 cups peeled diced potatoes (Russet or Yukon preferred)
1 can (14.5 oz) diced tomatoes, drained
4 cups beef stock (low sodium recommended, adjust quantity per thickness preference)
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley chopped for garnish

About the ingredients

Lean ground beef is key for flavor without overwhelming grease. I chose to reduce beef slightly from original 2 lbs to 1.5 for balance—less fat to drain but still meaty. Celery swap for bell pepper, a twist for subtle sweetness—try diced green bell pepper for variation. Potatoes—Russets hold texture better during simmer without dissolving. Canned tomatoes drained to avoid watery broth; keep juice if you want more acidity and liquid, but I prefer controlled thickness. Beef stock low sodium or homemade; original sodium is huge—watch if sodium sensitivities. Adjust stock volume to get your preferred stew or soup thickness. Fresh parsley preferred but no shame in dried with double quantity. Paprika for warmth and color, thyme adds herby depth, simple but effective herbs. Salt and pepper gradual additions, always taste late, don’t over salt early. Substitute ground turkey for leaner option, but beef fat adds depth of flavor you miss. Onion, carrot base for sweetness and texture, essential. Dice vegetables uniformly for even cooking, no big chunks that stay raw.

Method

Heat large stockpot over medium until hot. Toss in ground beef and diced onion, celery (or bell pepper), carrot. Break beef apart, stir frequently. Listen—the sizzle means proper heat, no crowding the pan to avoid steaming. Beef should brown deep mahogany, vegetables soft, about 8-10 min.
Drain excess fat if too greasy. Add diced potatoes, drained canned tomatoes, beef stock, thyme, paprika, salt, and pepper. Stir all in, scrape browned bits off bottom for flavor, don’t skip it.
Bring mixture up to a simmer over medium heat. Once bubbles form gently, lower heat to maintain a steady simmer—tiny bubbles, not a rolling boil to prevent breaking down potatoes too much.
Cook uncovered to thicken stew—potatoes will start to feel fork-tender around 25 minutes. Poke with a fork, when soft but not mushy, you’re done. For soup consistency, add more stock and cover pot to trap steam.
Remove from heat, let rest 5 minutes to thicken further. Taste-test, adjust salt and pepper if needed. Sprinkle chopped fresh parsley for color and brightness. Serve hot.

Cooking tips

Start with hot pot but not smoky; mid heat can mean closer to medium-high but controlled. Meat browning essential—don’t rush, brown deeply for flavor, stir often but gently to avoid shredding meat. Vegetables added early to soften, releasing sweetness—carrot and celery soften around 5-7 minutes, listen to faint crackle, smell sweetness. Removing excess fat isn’t mandatory but helps control grease; scoop off if growing pool of fat, but reserve some for flavor. Stir all after adding potatoes and liquids, scrape pot bottom with wooden spoon to extract fond—the browned bits packed with umami. Bring to simmer—vital to watch stew; rapid boil breaks apart veggies, water evaporates too quickly if uncovered. Adjust heat down once simmering. Cooking time about 25 min but test visually and by touch—potatoes act as the timer; soft but firm needed. Cover pot for soup consistency traps steam, liquid stays longer; uncovered allows evaporation, thickens broth. Final seasoning after cooking; flavors concentrate during simmer, so salt lightly before, more at end. Parsley or herbs last moment—heat dulls fresh flavor. Let stew rest briefly before serving so thickens slightly, flavor melds. If stew too thick next day, add stock and reheat gently.

Chef's notes

💡 Brown beef with diced onion, celery or bell pepper, carrot before adding liquids. Listen for sizzle, smell caramelizing meat. Avoid steaming by not crowding pan. Patience browns meat in 8-10 min, creates deep flavor base.
💡 Drain excess fat if pool forms, but keep some for mouthfeel; adds needed richness with less grease. Vegetables soften releasing sweetness, eyes on softened celery or bell pepper, carrot after ~5-7 min; faint crackle and aroma guide timing.
💡 Add potatoes after draining tomatoes well. Russets preferred for sturdy chunks not mushy. Scrape browned bits off pan bottom—it’s umami gold hidden there. Stir before liquid fully covers to preserve fond and help flavor.
💡 Keep simmer gentle. Bubbles tiny, not rolling boil or stew breaks down fast. Uncovered pot thickens by evaporation; covered traps steam for soup-thin broth. Watch potatoes visually, poke fork gently; tender but firm cues readiness after ~25 min.
💡 Final seasoning last. Salt gradual, add early but taste toward end after flavors meld. Parsley goes in last for fresh brightness; heat dulls herbs quickly. Rest stew 5 min off-heat to thicken and let flavors marry, texture solidifies.

Common questions

Can I substitute celery with bell pepper?

Yes. Bell pepper adds subtle sweetness shifts flavor focus. Chop similarly sized for even cooking. Use green bell pepper for balance. Avoid soft varieties or red bell pepper unless sweeter notes want.

What if stew is too watery?

Simmer uncovered longer. Evaporation thickens liquid naturally. Or add potato flakes or roux cautiously. Draining fat helps too. Reheat gently, don’t boil hard or chunks fall apart.

How to control saltiness?

Use low sodium beef stock or rinse canned tomatoes. Add salt sparingly early, adjust last step. Taste often as stew concentrates during cooking. Fresh herbs dilute salt if overdone. Fresh parsley and pepper add complexity, can distract.

Best way to store leftovers?

Cool quickly, refrigerate in airtight container up to 3-4 days. Reheat gently on stove; add stock or water if thickened too much. Freeze in portions; thaw overnight in fridge. Avoid microwave reheating fast to preserve texture.