Hearty Vegetable Beef and Bean Stew

Vegetable Beef Stew is a hearty and filling stew full of vegetables, beef, potatoes and beans in a rich broth. This thick stew is packed with protein and healthy ingredients, it will easily become a family staple.

vegetable beef stew topped with fresh herbs in a dutch oven

Hearty Stew Recipe

I have this deep passion for stew or anything soup-like. My husband, on the other hand, isn’t a huge fan. He always says it leaves him hungry.

Maybe it’s my love of rich broth. If I could, I would make chicken noodle soup with mostly broth, two noodles, three pieces of carrot, no chicken, and, of course, served in a mug with my special soup spoon. My mother is the exact same way.

We load our crusty baguettes with butter and dunk it into the delicious, salty broth. I could live off of soup.

Breakfast, lunch, and dinner, why not? There are just so many ways to make soup.

This vegetable beef stew is full of delicious, real food ingredients, lots of vegetables, a rich broth, beans, and grass-fed meat, and is really hearty. You know, to please the hubby.  

It will leave your belly warm and full. Perfect for the Oregon winters. It rains just about every day.

And, while I would rather have rain than snow, I keep looking at southern Illinois weather where it is almost 60 degrees in January. Crazy southern Illinois weather. Sometimes I miss you.

This makes it a very simple and delicious meal that can easily be thrown together on a weeknight. And boy does this recipe make a lot of soup.

I love to make this on Sunday so I have leftovers for lunch, and if we have a soup-er (see what I did there… haha) busy night I can just heat it up and serve. That’s what I call fast food!

vegetable beef stew topped with fresh herbs in a dutch oven on top a white and blue towel on a wood table

Tips For Making Vegetable Beef Stew:

  • You can use homemade broth or store-bought (I use store-bought beef broth a lot since August has a chicken allergy, and I have not found a cheaper way to make beef broth yet) and canned beans.
  • I often precook a pound of ground beef and split it into two container. Half goes in this stew and half can be made into Cheesy Spaghetti Squash Bowls or Asian Beef Noodle Soup
  • This recipe can also be made Whole30 and Paleo by omitting the beans and making sure the pasta sauce is complient.

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Tools You May Need:

Large stock pot or dutch oven

Cutting board


Can opener

Liquid measuring cup

Garlic press – optional, but one of my favorite kitchen tools.

Measuring cups and spoons

Fine mesh strainer to strain the beans.

Vegetable Beef Stew Ingredients:

Ground beef – choose grass-fed for a healthier option. I usually cook up a whole lb, and then use the rest in another recipe. I like using ground beef so that the stew cooks more quickly.


Garlic – use a garlic press for super easy dicing.



Red potatoes – Gold or Russets would work well also. As long as the potato has a thin skin so you don’t have to peel them… who has time for that?

Brothchicken, beef, or vegetable, homemade or store-bought.

Cannellini or great northern beans – small white beans are my favorite. These add such a nice texture and thickness to the soup.


Pasta sauce – pick your favorite red sauce.

Salt and pepper to taste – I like salty soup, so I use a lot

Red pepper flakes – optional

Italian seasoning

Rosemary – dried or fresh

Fresh herbs to garnish – optional

a white bowl full of vegetable beef stew with a large turquoise dutch oven filled with stew behind the bowl

What goes with vegetable beef stew?

This recipe goes would go well with some delicious homemade rosemary and spelt rolls, sourdough skillet bread, crusty sourdough bread, mashed potatoes, a green salad, or a side of rice or pasta.

Family Favorite Soup Recipes

Vegetable Beef Stew Recipe

If you try this recipe and love it, I would love if you could come back and give it 5 stars. Please and thank you!

Vegetable and Bean Beef Stew

This healthy and nourishing beef stew will be a family favorite. Rich broth thickened with potatoes and beans and flavored with beef and other vegetables.
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: beef stew
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Calories: 251kcal
Author: Amy K


  • 1/2 lb ground beef cooked I usually cook up a whole lb, and then use the rest in another recipe
  • 1 onion diced
  • 4-5 cloves garlic minced
  • 3 carrots roughly chopped
  • 2 stalks celery chopped
  • 3 red potatoes large diced with skin on
  • 64 oz broth chicken, beef, or vegetable, homemade or store-bought
  • 2 cans cannellini or great northern beans drained and rinsed
  • 1 large zucchini or 2 small - chopped
  • 2 cups pasta sauce
  • salt and pepper to taste I like salty soup, so I use a lot
  • dash red pepper flakes
  • 1/2 tbs Italian seasoning
  • 1/2 tbs dried or fresh rosemary
  • fresh herbs to garnish


  • Saute carrots, onion, garlic and celery until they become translucent (~ 5 minutes).
  • Add in the rest of the ingredients, except the precooked ground beef, and simmer for 30 minutes.
  • Add in cooked ground beef and let simmer for another 10 minutes, until the potatoes are soft.
  • Serve and enjoy.


Serving: 1g | Calories: 251kcal | Carbohydrates: 41g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 1520mg | Potassium: 869mg | Fiber: 8g | Sugar: 8g | Vitamin A: 4650IU | Vitamin C: 21.2mg | Calcium: 112mg | Iron: 4.7mg
Tried this recipe?Mention @ablossominglife or tag #ablossominglife!

I hope you enjoy this delicious and very filling soup. Hubby even told me this was his new favorite soup. 

This post was updated October 2019.

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