Jul 14 2026
Restaurants›2 Feet Brewing›Beef & Veggie Stew Recipe

Beef & Veggie Stew Recipe

Inspired by 2 Feet Brewing
Time2h 30m
Serves6

A hearty stew made with beef and a variety of vegetables.

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Ingredients

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Meat

Vegetables

Liquids

Seasonings & Extras

Method

Preparation

  1. 1

    Prepare the Ingredients

    Cube the beef chuck into 1-inch pieces. Dice the carrots and potatoes, chop the onion and celery, and mince the garlic. Trim and cut the green beans into 1-inch pieces.

Cooking

  1. 2

    Sear the Beef

    In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed beef and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.

  2. 3

    Sauté the Vegetables

    In the same pot, add chopped onion, carrots, and celery. Sauté for about 5 minutes until the onions are translucent. Add minced garlic and sauté for another minute.

  3. 4

    Deglaze the Pot

    Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow to simmer for 2-3 minutes.

  4. 5

    Add Remaining Ingredients

    Return the seared beef to the pot. Add diced potatoes, green beans, beef broth, bay leaves, dried thyme, salt, and black pepper. Stir to combine.

  5. 6

    Simmer the Stew

    Bring the stew to a boil, then reduce the heat to low. Cover and let simmer for 1.5 to 2 hours, or until the beef is tender and the flavors meld together.

  6. 7

    Serve

    Remove bay leaves before serving. Adjust seasoning with salt and pepper to taste. Serve hot with crusty bread or over rice.

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