By Grocery List Plus Editorial Staff | Published on October 3, 2026

Vegetable Beef Stew

Serves 4

285 cal · 22 min

Vegetable Beef Stew

Recipe GLPR7f557ac8b7d2e6

Rate this recipe

Average rating: 4.3 (1)

Main Course
22 min
285 cal
Servings: 4
SNAP eligible

A rustic beef and vegetable stew made with tender chunks of beef, leftover potatoes, tomatoes, fresh green beans, and sweet corn kernels simmered in savory chicken broth. This hearty one-pot meal comes together quickly and makes a satisfying main course.

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Ingredients

2 tsp olive oil

½ lb beef stew meat, cut into bite-sized pieces

2 cups potatoes, diced (leftover or freshly prepared)

1½ cups tomatoes, diced (leftover or fresh)

1½ cups chicken broth

¼ lb green beans, trimmed and halved

2 cups corn kernels, cut fresh from the cob

salt, to taste

black pepper, to taste

Directions

  1. Heat the olive oil in a large soup pot over medium-high heat.

  2. Add the beef stew meat and cook, stirring occasionally, until browned on all sides, about 3 to 5 minutes.

  3. Add the potatoes, tomatoes, chicken broth, green beans, and corn kernels to the pot and stir to combine.

  4. Bring the mixture to a gentle simmer and cook until the vegetables are tender and the beef is cooked through, about 6 to 8 minutes. The internal temperature of the beef should reach 165F.

  5. Taste the stew and season with salt and black pepper as desired.

  6. Serve the stew hot, distributing the beef and vegetables evenly among the bowls.

Comments

Grocery List Plus Editorial Staff4.25

This stew is a straightforward weeknight win for Charlotte families, with every ingredient available at any major chain without a special trip. The 22-minute timing is honest for a quick braise once you've diced the beef and vegetables, though home cooks should budget an extra 5 minutes for careful knife work if they're not practiced. At roughly $2.50 per serving—driven by the beef—it's a reasonable family dinner that reheats beautifully for leftovers. The main caveat is that this leans more toward a quick braise than a true stew; the vegetables stay bright rather than melting, which suits a fast weeknight but misses the comfort-food depth that makes stew memorable on a cold night.

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