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Hearty Beef and Vegetable Stew

The slow-cooked beef melts in your mouth, while the pillowy potatoes and fork-tender vegetables add vibrant color and texture. The deeply satisfying broth warms your soul with every spoonful. Perfect for a cozy night in or sharing with loved ones, the enticing aroma of this stew is a reward for its minimal effort.
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Hearty Beef Stew Overview

  • Hearty and satisfying: The stew is packed with protein and nutrients, making it a filling and satisfying meal. It truly warms you soul. 

  • Versatile: You can customize the stew with your favorite vegetables, herbs, and spices.

  • Easy to make: The stew is a hands-off dish that requires minimal preparation.

  • Great for leftovers: The stew can be easily reheated and is truly even better on day two! 

Imagine a steaming bowl of comfort food, filled with tender chunks of beef, hearty vegetables, and a rich, flavorful broth. That’s what this chuck roast stew is all about. The beef is slow-cooked until it’s so soft and flavorful that it practically falls apart. The pillowy potatoes and fork tender vegetables add a burst of color and texture, while the broth is deeply rich and flavorful, satisfying each and every taste bud. It’s the perfect dish to warm you up on a chilly day or to share with loved ones. The aroma of this hearty beef stew wafting through the air is a testament to its easy and worthwhile preparation. 

spoonful of beef and vegetable stew

Pot Roast Vs Stew

If you’re a pot roast aficionado, you’ve likely pondered the possibility of transforming a chuck roast into a hearty stew. This cut of beef is ideal for stews due to its toughness and robust flavor. Slow cooking allows it to tenderize beautifully, becoming incredibly soft and succulent. I love the no fuss method of chuck roast, it’s the quintessential set it and forget it meat. In fact, the longer you cook it, the more tender it becomes. This chuck roast soup Is the ideal recipe, especially for busy moms who need more time to spend with their kids. 

Ingredients you will need for this incredibly easy Hearty Beef and Vegetable Stew

  • 2.5 lbs Chuck roast cup into 1.5-inch cubes

  • Beef Broth

  • Tomato sauce

  • Coconut aminos

  • Yellow onion

  • Garlic minced 

  • Carrots

  • Celery

  • Golden potatoes 

  • Frozen peas

  • Salt

  • Pepper

  • Oregano

  • Fresh parsley or dried

  • Avocado oil

  • Tapioca Starch – Used to make a slurry to thicken the soup-optional of course!

How to make the best chuck roast soup / beef stew in the Dutch oven

When it comes to making soups and stews I really love a one pot soup recipe. One-pot soup recipes simplify mealtime, reduce cleanup, and it allows the flavors to meld together beautifully. With just a Dutch oven, a bit of chopping, and a little searing magic, you’re on your way to flavor-packed perfection.

  1. Cut your chuck roast into 1 1/2-inch cubes. Sear the meat in a stock pot or Dutch oven until browned. Add your liquids, onion and seasoning. Let simmer for 3 hours. 

  2. Once the meat is tender, add in vegetables and let simmer for 1 more hour.

  3. Thicken soup by making a slurry.

  4. Remove from heat add fresh parsley and enjoy!

What to serve with beef stew

When deciding on what goes with beef stew, the only worthy companions to a thick and hearty beef stew are my Einkorn Buttermilk Biscuits or a crusty sourdough loaf for sopping up this delicious broth.  

Is this a whole30 beef stew compliant recipe?

Yes, this chuck roast stew recipe is whole30 compliant and is also paleo and gluten free. You will want to omit the Roux at the end of the recipe if you’re adhering to a whole30 or paleo diet (the recipe calls for tapioca starch as a thickening agent). 

How long does beef stew last in the fridge?

Typically, a homemade beef stew can last in the fridge for 3-4 days when stored properly.

How to store beef stew:

  1. Cool completely: Allow the stew to cool to room temperature before transferring it to an airtight container.

  2. Store properly: Place the airtight container in the refrigerator, preferably towards the back where it’s coldest.

  3. Heat thoroughly: When reheating leftovers, make sure to heat them to a temperature of 165°F (74°C) to kill any harmful bacteria.

If you’re planning to freeze the stew, you can store it in the freezer for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat thoroughly. Use a seal vacuum sealer for best results from freezer burn or store in a Ziplock bad and remove as much air as possible. 

Best bread for beef stew

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Hearty Beef and Vegetable Stew

tinhateats
The slow-cooked beef melts in your mouth, while the pillowy potatoes and fork-tender vegetables add vibrant color and texture. The deeply satisfying broth warms your soul with every spoonful. Perfect for a cozy night in or sharing with loved ones, the enticing aroma of this stew is a reward for its minimal effort.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Dinner
Cuisine American
Servings 6 servings

Ingredients
  

  • 2.5 lbs Chuck roast cut into cubes with some fat removed
  • 2 tbsp avocado oil
  • 32 oz beef broth
  • 1 15oz Can tomato sauce
  • 2 tbsp Coconut aminos
  • 1 med Yellow onion chopped
  • 3-4 med Carrots chopped into rounds
  • 4 med Celery chopped
  • 6-8 small Golden potatoes quartered
  • 1/2 cup Frozen peas
  • 4 cloves Garlic minced
  • 1 tsp Salt
  • 1/2 tsp pepper
  • 1/2 tsp Oregano
  • 1 bunch Freshly chopped parsley or 1 tsp dried parsley

Optional Roux to thicken soup

  • 1-2 tbsp tapioca starch Omit if Paleo or whole30
  • 1/2 cup liquid from soup

Instructions
 

  • Prepare the Meat: Cut chuck roast into small 1-inch cubes with fat trimmed removed. Season with salt and pepper.
  • Sear the Beef: Place a Dutch oven or large stock pot over medium-high heat. Add 2 tablespoons of avocado oil and allow it to heat up for about 1 minute, Cook the meat undisturbed for 3-5 minutes per side, or until it develops a golden-brown crust. May need to work in batches to not overcrowd the pan.
  • Sauté Aromatics: Once all the meat is browned add, diced onion and minced garlic. Sauté over medium heat for 1-2 minutes.
  • Add Sauce & Simmer the Meat: Add in 1 can tomato sauce, beef broth and coconut aminos. Turn to heat to low and simmer meat on stove for 3 hours.
  • Add Vegetables & Seasonings: Once the meat is tender, add in your vegetables and remaining seasonings. Simmer for another hour.
  • Thicken the Soup (optional): Remove from heat. If you prefer your broth to be a little thicker, proceed with roux instructions to thicken the stock. Otherwise, remove from heat and serve warm.

Roux for soup thickener

  • Add 1-2 tbsp of tapioca starch to a cup, pour liquid from soup over and whisk until well combined- this should make a slurry. Add the slurry back into your soup pot and stir. Thicken to desired consistency.
Keyword beef and vegetable stew, chuck roast soup, chuck roast stew, chuckroast, thick and hearty stew
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Hi, I’m Jenn – welcome to Tinhateats! Here, you’ll find a collection of gluten-free, paleo, and Whole30-friendly recipes, with a special spotlight on einkorn flour. I love reimagining classic dishes in healthier, more nourishing ways—and I hope my recipes inspire you to try something new in your own kitchen. Follow along for real food, made simple!

 

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