Vegetable and Bean Beef Stew

overhead photo of a pot of bean and beef stew topped with herbs on a white and blue towel

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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.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: Italian

Keyword: beef stew

Servings:

Calories: 288kcal

Author: Amy K

Ingredients

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
1 tbs oil for sautéing

Instructions

In a large stockpot or dutch oven over medium heat, add a little bit of oil and ground beef. Brown the beef, breaking it up as it is cooking. Once it is cooked through, remove from the pot and set aside.
Add carrots, chopped onion, garlic and celery to the pot and sauté until they become translucent. About 5 minutes.
Add in the rest of the ingredients, except the ground beef, and simmer for about a half hour. Stirring occasionally.
Finally, add in cooked ground beef and let simmer for another 10 minutes, until the potatoes are soft.
Salt and pepper to taste.
Serve and enjoy. We love to serve this with a sprinkle of cheese and sour cream.

Notes

You can use homemade broth or store-bought.
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. Save time and money.
If you have a bigger family or just love meat, you could add the entire pound of meat.
This recipe can also be made Whole30 and Paleo by omitting the beans and making sure the pasta sauce is compliant.
Substitute with black beans, pinto beans, or red kidney beans.

Nutrition