Winter weather has kicked in for a lot of people. It’s the best time to make stew to warm you up! But if you’re looking for something a little different than the usual classic beef stew version, this Beef and Vegetable Stew is a delicious twist on the classic.
It’s loaded with tender chunks of beef and colorful vegetables like carrots, broccoli, and red bell pepper—but what really makes it special is the flavorful broth. A combination of soy sauce, fresh ginger, and dry sherry gives it a savory, slightly sweet, almost Asian stir-fry-inspired flavor that feels fresh and unique… while still being cozy and hearty enough to qualify as true comfort food.
Why You’ll Love This Stew
- It’s cozy and hearty, but with a fresh new flavor twist.
- There is tender beef and colorful veggies in every bite.
- Soy sauce, fresh ginger and sherry make the broth extra flavorful.
- It’s a great make-ahead meal for busy weeks.
- It’s easy to serve with rice, noodles, or crusty bread.
- This is a recipe that is naturally adaptable to be gluten-free (using gluten free soy sauce).
Ingredients Needed:
- Beef stew meat – cut into bite-size cubes for tender, hearty stew
- Oil – for browning the beef and building flavor
- Water – forms the base of the broth
- Onion – adds depth and savory flavor
- Dry sherry – adds richness and a subtle sweetness (it’s so good here!)
- Soy sauce – the main seasoning for the broth
- Fresh ginger – bright, warm flavor that makes this stew unique
- Sugar – just a touch to balance the savory flavors
- Carrots – classic stew vegetable and perfect for simmering
- Broccoli florets – adds color and texture
- Red bell pepper – sweet, tender, and a great contrast to the beef
- Water chestnuts – crunchy and fun (a little surprise in every bite!)
- Cornstarch + water – thickens the broth into a stew-like consistency
- Extra soy sauce – optional at the table for those who want more
How to Make Beef and Vegetable Stew
This stew is easy, but it’s all about timing so the beef gets tender and the vegetables don’t overcook.
- Brown the beef in a large saucepan, working in batches so it browns instead of steams. Drain off any excess fat.
- Add water, onion, sherry, soy sauce, ginger, and sugar. Bring to a boil, then reduce heat and simmer covered for 1 to 1¼ hours, until the beef is tender.
- Add carrots during the last 30 minutes of simmering so they soften but don’t turn mushy.
- Stir in broccoli, red bell pepper, and water chestnuts. Cover and simmer about 10 minutes, until the vegetables are tender.
- Mix cornstarch with water and stir it into the stew. Cook and stir until thickened and bubbly.
- Serve hot (with extra soy sauce if you like).
Recipe Tips
- Brown the beef in batches so you get good flavor and color.
- Slice your veggies fairly evenly so everything cooks at the same pace.
- Add broccoli and bell pepper at the end so they stay colorful and don’t overcook.
- If your stew thickens too much, just stir in a splash of water or broth.
- Want more sauce? Add an extra splash of soy sauce at the end (taste first!).
- Store leftovers in the refrigerator in an airtight container for up to 4 days. Freeze for up to 2 months (cool completely first). To re-heat, warm gently on the stove over medium-low heat, stirring occasionally. Add a splash of water or broth if needed.
Easy Variations
- Use pork instead of beef (simmer only 30 minutes for pork).
- Swap broccoli for snap peas or green beans.
- Add small whole mushrooms for an extra savory flavor.
- Want it spicy? Add a pinch of red pepper flakes or a spoonful of chili garlic sauce.
- Serve it over rice or noodles to stretch it into an even heartier meal.
What to Serve with Beef and Vegetable Stew
This stew is great on its own, but it’s especially good served over steamed white rice, brown rice or buttered egg noodles. I also really love serving it with roasted garlic mashed potatoes or flaky dinner rolls for mopping up all of the wonderful sauce.
More Comfort Food Dinners
If you’re looking for more dinners to make when the weather outside is demanding a hearty dinner that warms up the soul, here are a few to consider.
This Beef and Vegetable Stew is such a fun change from the usual stew routine—still cozy and comforting, but with a savory, slightly sweet broth that gives it an Asian vibe. It’s the perfect kind of dinner for a very chilly night when you want something hearty and homemade, and it’s even better the next day for leftovers! Serve it with rice or warm bread, and you’ve got a meal that’s guaranteed to hit the spot.
Asian Style Beef and Vegetable Stew
Equipment
- Dutch Oven (for cooking the stew)
Ingredients
- 16 ounces beef stew meat, cut into ¾-inch cubes
- 2 tablespoons canola, vegetable or avocado oil
- 2½ cups water
- 1 medium onion, cut into thin wedges
- ⅓ cup dry sherry
- 3 tablespoons soy sauce
- 1½ teaspoons grated fresh ginger
- ½ teaspoon granulated white sugar
- 1 cup thinly sliced carrots
- 1½ cups broccoli florets
- 1 large red bell pepper, seeded & cut into ¾-inch pieces
- One 8-ounce can sliced water chestnuts, drained
- ¼ cup water
- 3 tablespoons cornstarch
- additional soy sauce, optional
Instructions
- In a 4-quart Dutch oven, brown the beef, half at a time, in hot oil. Spoon out the fat from the pan and discard.
- Stir in the water, onion, sherry, soy sauce, ginger and sugar. Bring to a boil; reduce heat and simmer covered for 1 to 1¼ hours, or until the beef is tender. Place the carrots in the pan when there is about 30 minutes left.
- Stir in the broccoli, red pepper and water chestnuts. Cover and simmer about 10 minutes, or until meat and vegetables are tender.
- In a small bowl, stir together ¼ cup water and cornstarch until smooth; stir into the stew. Cook and stir until thickened and bubbly, about 2 more minutes.
- If desired, serve with additional soy sauce.
Notes
- Brown the beef in batches for the best flavor.
- Add the broccoli and bell pepper near the end so they stay bright and tender-crisp.
- For gluten-free, use a certified GF soy sauce.
- Pork may be substituted for beef—reduce simmer time to about 30 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
