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Vegetable Beef Stew

An image of prepared Vegetable Beef Stew made with beef, Swanson® Vegetable Broth, carrots, potatoes and celery.
  • prep time: 20 min
  • total time: 2 hr 35 min
  • serves: 4 (about 1 1/2 cups each)

This tried and true stovetop recipe practically guarantees flavorful results the whole family will enjoy!


  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon black pepper
  • 1  pound beef for stew, cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • 1 3/4 cups Swanson® Vegetable Broth
  • 1/2 teaspoon dried thyme, crushed
  • 1 bay leaf
  • 3  medium carrot, cut into 1-inch pieces (about 1 1/2 cups)
  • 2  medium potato, cut into cubes (about 2 cups)
  • 2 stalks celery, cut into 1-inch pieces (about 1 1/2 cups)


  • Step 1

    Stir the flour and pepper on a plate. Coat the beef with the flour mixture.

  • Step 2

    Heat the oil in a 4-quart saucepot over medium-high heat. Add the beef and cook until it's well browned, stirring often. Set the beef aside. Pour off any fat.

  • Step 3

    Stir the broth, thyme and bay leaf in the saucepot and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1 hour.

  • Step 4

    Stir the carrots, potatoes and celery in the saucepot. Cover and cook for 1 hour or until the beef is fork-tender, stirring occasionally. Discard the bay leaf.

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Made With

Calories 325
Total Fat 10 g
Sat. Fat 3.0 g
Trans Fat 0 g
Cholesterol 89 mg
Sodium 475 mg
Total Carb 25 g
Dietary Fiber 4 g
Sugar 4 g
Protein 32 g
Vitamin D 1 %DV
Calcium 4 %DV
Iron 23 %DV
Potassium 20 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.