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Vegetable Beef Stew Recipe

This hearty Vegetable Beef Stew is the ultimate comfort meal, packed with tender chunks of beef, vibrant veggies, and a rich, savory broth. Slow-simmered to perfection, this classic dish is loaded with deep flavors and wholesome ingredients, making it perfect for a cozy dinner. 
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Mother In Law Vegetable Beef Stew
Prep Time:10 minutes
Cook Time:30 minutes
Roasting Time:3 hours 30 minutes
Total Time:4 hours 10 minutes

Ingredients

  • Boneless Beef Chuck Roast
  • 4-6 cloves whole Garlic
  • Worcestire Sauce
  • 1 yellow onion
  • 4 C Water
  • 2 Tbsp A1 Sauce
  • 1 TBSP better than bouillon Beef Stock
  • 1 46 oz can tom juice
  • 1 box chopped tom
  • 3 Med potatoes
  • 1 can green Beans
  • 3 Bay Leafs
  • Bag frozen corn
  • 3-4 diced carrots

Instructions

  • Preheat an 350 Sear Roast in cast iron skillet.
  • Into big roaster: Add water, A1 sauce, Worcestershire sauce, better than bouillon, dash salt and pepper and stir. Add into roaster, seared pot roast, place quartered onion pieces around it, place whole garlic cloves around it.
  • Put into hot oven for 30 to 40 minutes then reduce heat to 325 and roast for 2 to 3 hours the longer the better.
  • Remove roast from oven take pot roast out of roaster and set aside. Into a large pot strain the beef drippings into the pot. Into the same pot add tomato juice, chopped tomatoes, potatoes, carrots and bay leaves. Simmer for 20-30 minutes depending on when potatoes and carrots begin to tenderize. Shred Beef with two forks after it has rested for 10 minutes, and add into the mixture.
  • Add green beans and corn and allow to simmer for around 10 minutes. Taste and see if any additional seasonings need added, remove bay leaves and enjoy!