Beef Stew with Green Vegetables

  • Preparation 20 MIN
    Cooking 2 H 30 MIN
  • Servings 6
  • Freezes
Here’s the perfect recipe to make on the weekend, so it’s on-hand and ready to serve during the week (or up to three months later if you freeze it). Pour a glass of wine, turn up the volume on that playlist and take advantage of the stress-free two-hour cooking time. As the meat simmers and soaks up the tasty sauce (beer, broth, ketchup and soy sauce), lay the groundwork for your weekday meals to come. By taking the time to precook the green veggies that go with this recipe, all you’ll have to do when it’s time to serve is reheat them with the beef. And while you’re at it, prep more veg for the week: Washing, cutting and blanching vegetables in large quantities means you’ll have them ready for future dinners—and packed lunches, too.



  1. With the rack in the middle position, preheat the oven to 350°F (180°C).
  2. In an ovenproof skillet over medium-high heat, brown half of the meat at a time in the oil. Season with salt and pepper. Add the onions and cook until they are translucent. Add the beer, broth, ketchup and soy sauce. Bring to a boil.
  3. Cover and bake for 2 hours or until the meat is fork tender. Remove from the oven.
  4. In a small bowl, whisk the cornstarch and water until smooth.
  5. Place the skillet over medium heat. Drizzle in the cornstarch mixture and bring to a boil, stirring constantly. Adjust the seasoning.
  6. Serve the beef with the vegetables. Also delicious served over barley.


If you have a pressure cooker at home, it'll handle this beef recipe in a speedy 20 minutes. In order to get the perfect consistency for the sauce, just reduce it separately in a saucepan and thicken it with cornstarch.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.