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Bowl of easy beef stew with vegetables and herbs

Easy Beef Stew

A cozy and hearty beef stew made with leftover roast and mixed vegetables, ready in just 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups cooked beef roast, shredded Shred while slightly warm for tender strands.
  • 2 cups leftover cooked vegetables Great way to use roast veggies (optional).
  • 2 cups frozen mixed vegetables Peas/carrots/corn blend works well.
  • 2.5 cups beef broth Use low-sodium if possible.
  • 1 tablespoon cornstarch For quick thickening.
  • 2 tablespoons water Dissolves cornstarch smoothly.

Method
 

Cooking
  1. Set a large stockpot over medium-high heat and add the shredded beef, leftover cooked vegetables (if using), frozen mixed vegetables, and beef broth.
  2. Bring the mixture to a boil, stirring occasionally to prevent sticking.
  3. Use your spoon to break up any large pieces of beef while it heats.
  4. Check the vegetables; they should become tender and bright in color.
  5. Once hot, mix the cornstarch and water in a small bowl until smooth and lump-free.
  6. Slowly stir the cornstarch slurry into the pot and cook for 2-3 minutes, stirring; the broth will thicken.
  7. Adjust the thickness by mixing in more cornstarch and water if needed.
  8. Taste and adjust with salt or vinegar for brightness before serving.
  9. Ladle hot into bowls and serve.

Notes

For a spicy twist, consider adding a pinch of chili. Common mistake: Over-thickening can be fixed by thinning with extra broth one tablespoon at a time.