Hearty Beef and Vegetables

This rich tomato soup based beef stew filled with tender beef, hearty potatoes, and fresh vegetables has been a comforting meal at our farmhouse table for years. The slow cooking process allows the beef to melt in your mouth while the vegetables soak up the savory tomato broth, making it perfect for warming up on cold days or after a long day outside.

I first made this stew using meat from our farm raised cow and it quickly became a family favorite. There is something special about cooking slowly with love that makes the kitchen smell irresistible and brings everyone to the table.

Ingredients

• Beef stew meat: Choose evenly sized pieces to ensure even cooking and tenderness
• Potatoes: Yukon gold potatoes are ideal because they do not require peeling and hold their shape well
• Vegetables: A mix of mushrooms, onions, carrots, and celery provides layered flavors and textures
• Tomato soup: This creates the warm, savory gravy base that makes the stew unique and comforting
• Beef bouillon cubes: Enhance the broth’s richness and depth
• Water: Can be swapped with red wine for a more robust flavor, just be sure to dissolve the bouillon in a small amount of hot water first
• Italian seasoning: Adds a fragrant herbal note that ties the flavors together
• Salt and black pepper: Essential for seasoning and balancing the taste
• Flour: Helps thicken the stew for a hearty consistency

Instructions

Savor the Seasoning Blend:

Dissolve beef bouillon cubes in hot water and stir into the tomato soup. Add the flour and mix thoroughly to prevent lumps. Season this mixture with Italian seasoning, salt, and pepper to build the stew’s flavor base right from the start.

Prepare the Vegetables and Meat:

Wash and chop the potatoes into bite sized cubes, slice the carrots diagonally, quarter the mushrooms, slice the celery thinly, and coarsely slice the onions. Select tender but firm vegetables to ensure they hold up after long cooking. If your stew meat pieces vary in size, cut them to uniform bite sized chunks to cook evenly.

Combine and Cook Slowly:

In a large Dutch oven or roasting pan, add the prepared meat and all the vegetables. Pour over the tomato soup mixture and stir gently to coat everything evenly. Cover the pot tightly with a lid or foil to retain moisture. Place in an oven preheated to 275 degrees Fahrenheit and let it bake for 4 to 5 hours. This slow, low heat allows the beef to become melt in your mouth tender while the flavors meld beautifully.

Final Taste Adjustment and Serve:

Carefully lift out a piece of beef with a spoon and let it cool before tasting. Adjust seasoning with additional salt or pepper if desired. Once the vegetables and meat are tender and the gravy is thickened, your stew is ready to enjoy. Serve with crusty bread or over noodles for an extra hearty meal.

One of my favorite ingredients here is the tomato soup base. It adds a wonderful thickness and mild sweetness that ties the vegetables and meat together seamlessly. I remember eating this stew on cold winter evenings at my grandma’s farmhouse and how it always filled the room with warmth and comfort.

Storage Tips

Store leftover stew in airtight containers in the refrigerator for up to four days. Before reheating, gently warm on the stovetop or in the microwave stirring occasionally. This stew also freezes beautifully for best quality, freeze in portion sized containers or freezer bags and thaw overnight in the refrigerator before reheating. Avoid freezing in very large containers to ensure even and quick thawing.

Ingredient Substitutions

If you cannot find tomato soup you can use a mix of canned tomatoes blended smooth with a little broth for a similar texture and flavor. Beef bouillon cubes may be replaced with beef broth, but be mindful to reduce salt elsewhere as broth can be saltier. For a vegetarian version, substitute beef with hearty mushrooms or plant based meat and replace bouillon with vegetable stock. Red wine can replace water for a richer broth if you prefer.

Serving Suggestions

Serve this stew with warm crusty bread to soak up the delicious gravy. It also pairs wonderfully over buttered egg noodles or mashed potatoes for an extra cozy meal. Adding a sprinkle of fresh parsley or thyme just before serving will add a fresh herbaceous lift perfect for balancing the richness.

This beef and vegetable stew is a cozy, satisfying one pot meal that improves with slow cooking. Serve it with crusty bread and enjoy with family.

Common Recipe Questions

→ What cut of beef is best for this dish?

Beef stew meat or chuck roast cut into bite-sized pieces works best as it becomes tender during long, slow cooking.

→ Can I substitute the tomato soup base?

Yes, you can use homemade tomato broth or tomato sauce with added seasonings for a similar rich flavor.

→ How long should I cook the dish for optimal tenderness?

Slow baking at 275°F for 4 to 5 hours ensures the meat is tender and flavors meld properly.

→ What vegetables complement the beef in this dish?

Potatoes, carrots, celery, onions, and mushrooms create a balanced and hearty vegetable blend.

→ Is it possible to prepare this in a slow cooker?

Yes, slow cooking on low for 6-8 hours yields similar tender results with deeper flavor integration.