Gingered Beef Vegetable Stew

Warm up your kitchen with the bold flavors of Gingered Beef Vegetable Stew, a hearty, slow-simmered dish that’s perfect for cozy family dinners or meal prepping for the week. Tender, golden-seared beef chuck melds beautifully with a medley of earthy potatoes, vibrant carrots, and crisp celery, all bathed in a fragrant broth infused with fresh ginger, garlic, and soy sauce. This comforting stew is elevated by a hint of umami from diced tomatoes and a touch of herbaceous brightness with fresh parsley. With just 20 minutes of prep and a low-and-slow cooking method, this one-pot wonder delivers rich depth of flavor and fall-apart beef that’s worth every minute. Serve up this crave-worthy, ginger-forward beef stew with crusty bread or a side of fluffy rice for a wholesome and satisfying meal.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds beef chuck (cut into 1-inch cubes)
• 2 tablespoons fresh ginger (grated)
• 3 cloves garlic (minced)
• 1 large yellow onion (diced)
• 3 medium carrots (sliced into rounds)
• 2 stalks celery (chopped)
• 3 medium potatoes (cut into 1-inch cubes)
• 4 cups beef broth
• 14.5 ounces diced tomatoes (canned, with juices)
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 2 whole bay leaves
• 2 tablespoons parsley (chopped, for garnish)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 2

Season the beef cubes with salt and pepper, then brown them in batches in the pot. Ensure each side is seared to a golden brown. Remove and set aside.

Step 3

In the same pot, add the diced onion and cook until softened, about 5 minutes.

Step 4

Stir in the garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Step 5

Add the browned beef back to the pot along with the beef broth, soy sauce, diced tomatoes (with their juices), and bay leaves. Stir to combine.

Step 6

Bring the stew to a boil, then reduce the heat to low and cover. Let it simmer for 1 hour, stirring occasionally.

Step 7

After 1 hour, add the carrots, celery, and potatoes to the pot. Continue simmering, covered, for an additional 45-60 minutes, or until the vegetables are tender and the beef is fork-tender.

Step 8

Taste the stew and adjust seasoning with additional salt and pepper, if needed.

Step 9

Remove the bay leaves before serving.

Step 10

Ladle the stew into bowls, garnish with chopped parsley, and serve hot.

Nutrition Facts

Serving size	2897.7 grams (2897.7g)

Amount per serving	% Daily Value*
Calories	2966

Total Fat 213.20g	273%
Saturated Fat 78.20g	391%
Polyunsaturated Fat 2.80g
Cholesterol 680mg	227%
Sodium 8627mg	375%
Total Carbohydrate 85.20g	31%
Dietary Fiber 15.30g	55%
Total Sugars 29.30g
Protein 198.10g	396%

Vitamin D 0IU	0%
Calcium 373mg	29%
Iron 30mg	164%
Potassium 5290mg	113%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.9%

Protein: 26.0%

Carbs: 11.2%