Go Back

Braised Vegetable Beef Stew

This cozy beef stew starts with a slow-braised roast packed with flavor from Worcestershire, tomato paste, and chunky aromatics. The broth turns rich and velvety while the beef falls apart into tender shreds. It’s pure comfort in a bowl — and even better the next day.
Print Recipe
Braised Vegetable Beef Stew
Prep Time:20 minutes
Cook Time:4 hours
Total Time:4 hours 20 minutes

Ingredients

For the Braise:

  • 1.5 lb beef roast
  • 2 tbsp oil avocado
  • Salt + black pepper
  • 1 onion quartered
  • 2 celery ribs cut into 3–4" chunks
  • 4 garlic cloves smashed (leave whole)
  • 2 carrots no need to peel, rinsed and cut into big chunks (optional, remove later)
  • 1 cup mushrooms halved
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 cup red wine or beef broth if skipping wine
  • 3 cups beef broth enough to come halfway up roast
  • 2 bay leaves
  • 3 sprigs fresh thyme or 1 tsp dried

For the Stew Base:

  • 4 cups tomato juice
  • 2 Russet potatoes peeled and chopped
  • 1½ cups carrots sliced into rounds
  • ½ –1 bag frozen corn however much you prefer
  • 1 can diced tomatoes
  • 1 can green beans

To Serve:

  • Hawaiian Rolls + BUTTER!!!

Instructions

  • Sear the Meat: Preheat oven to 300°F. Pat roast dry and season with salt + pepper. Heat oil in a Dutch oven over medium-high and sear on all sides until deep golden (5–6 minutes total). Remove roast and set aside.
  • Build Aromatics: In the same pot, (add more oil if needed and heat) add onions, celery, carrots, mushrooms, and garlic. Cook for 5–7 minutes until lightly browned. Remove to a plate. Stir in tomato paste and cook for 1–2 minutes until darkened and fragrant.
  • Add Worcestershire + Deglaze: Stir in Worcestershire sauce and let it sizzle for about 15-30 seconds. Pour in wine (or broth) and scrape up the browned bits from the bottom of the pot.
  • Set Up the Braise: Add veggies back. Nestle roast back into the pot. Add bay leaves, thyme, and any fresh herb stems. Pour in enough beef broth to come halfway up the roast.
  • Cook Low + Slow: Bring to a gentle simmer on the stovetop, cover, and transfer to the oven. Braise at 300°F for 2½–3½ hours, checking at 2½ hours. Roast is ready when fork-tender and easily shreddable.
  • Finish for Stew: Remove the roast and shred or chop. Strain out and discard the cooked aromatics and herbs, reserving the rich braising liquid for your stew base.
  • Blanch Veggies: In a separate pot, blanch potatoes and carrots in boiling water for 5–10 minutes, then drain completely. (I usually give the potatoes a head start, then toss in the carrots).
  • Make the Stew Base: Add tomato juice, diced tomatoes to the reserved braising liquid in your Dutch oven. Bring to a simmer, season to taste, and add the potatoes and carrots. Simmer until nearly tender, then stir in corn, green beans and the shredded beef. Simmer 5–10 minutes more until everything is hot and flavorful.

Notes

In my opinion, this stew BEGS to be served with warm Hawaiian Rolls and some butter :-)
Servings: 6