Big Batch Beef and Veggie Stew Recipe | DFM

Big Batch Beef & Root Veggie Stew


20 min.


10 min.

Serving Size

12 servings

Take advantage of more relaxed meal-making time on the weekend with this slow simmered stew, then reheat during the week for a homemade meal in 15 minutes or less. Serve with crusty multigrain bread to soak up the sauce.


  • 2 Tbsp (30 mL) butter for cooking
  • 4 carrots, cut into bite-size pieces
  • 4 stalks of celery, thickly sliced
  • 2 onions, chopped
  • 2 tsp (10 mL) dried thyme
  • 1 tsp (5 mL) dried rosemary
  • salt and pepper
  • 3 stewing beef, cut into 1-inch (2.5)cm) pieces
  • 4 cups (1 L) reduced-sodium beef broth
  • 1/4 cup (60 mL) tomato paste
  • 2 Tbsp (30 mL) red wine vinegar or balsamic vinegar
  • 1/4 cup (60 mL) all-purpose flour
  • 2 cups milk, divided
  • 2 lb (1 kg) potatoes, peeled if desired (about 4), cut into 1-inch (2.5 cm) pieces
  • Dijon mustard, prepared horseradish or steak sauce (optional)


1. In a large, deep pot, melt butter over medium-high heat. Sauté carrots, celery, onions, thyme, rosemary, 1/4 tsp (1 mL) salt and 1/2 tsp (2 mL) pepper for about 10 min or until onions are softened. Stir in beef until well mixed, and pieces are separated. Stir in broth, tomato paste and vinegar; bring to a simmer, scraping up any bits stuck to the pot. Reduce heat to medium-low, cover and simmer, often stirring, for about 45 min or until beef is starting to get tender.
2. In a saucepan or a microwave-safe measuring cup, heat 1-1/2 cups (375 mL) of the milk over medium heat on the stovetop or Medium (50%) power in the microwave until steaming. Whisk flour into remaining cold milk.
3. Uncover stew, increase heat to medium and stir in potatoes. Stir in flour mixture, then hot milk until blended. Reduce heat and simmer, occasionally stirring, for 30 to 45 min or until beef and potatoes are tender. Season to taste with pepper and up to 1/2 tsp (2 mL) salt. Stir mustard, horseradish or steak sauce into each serving, if desired.


Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit


  • Transfer extra stew to smaller containers, cover and refrigerate for up to 3 days.
  • Reheat in a saucepan over medium heat, stirring often, until steaming.
  • To freeze the stew, leave the potatoes out, then cook potatoes separately to add when you reheat the stew.
  • For the Adventurous: Replace the celery with 1 small celery root (celeriac), peeled and chopped. Add 1/2 cup (125 mL) dry red wine before adding broth. Add 2 cups (500 mL) peeled pearl onions with beef.