Beef Stew with Vegetables

This hearty beef stew with chunks of tender beef and flavorful vegetables makes a warming, one-pot meal. If you like, substitute diced veggies of your choice for the butternut squash and turnips!


  • 1 1/2 pounds boneless beef stew meat, cut in 1-inch chunks
  • Salt and ground black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 3 carrots, peeled and diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 6 cups hot water
  • 1/4 cup Kitchen Accomplice Beef Broth Concentrate or 1/2 cup Kitchen Accomplice Organic Beef Bone Broth Concentrate
  • 1 can (14 1/2 ounces) diced tomatoes
  • 2 cups peeled and diced butternut squash
  • 1 cup peeled and diced turnips
  • 3 cups shredded (very thinly sliced) cabbage


Season the beef with salt and pepper and brown it in the vegetable oil over medium-high heat in a large soup pot. Turn the meat to brown it on all sides. Remove the beef from the pot with a slotted spoon and set it aside.

Add the onion, carrots and celery to the pot and cook until the vegetables are slightly tender, about 5 minutes. Add the garlic, thyme, and bay leaves and cook, stirring for another minute.

Stir in the water, Kitchen Accomplice Beef Broth Concentrate or Beef Bone Broth Concentrate, tomatoes, and the beef, and bring the stew to a low simmer. Let it simmer, stirring occasionally, for 1 hour.

Add the butternut squash and turnips and increase the heat so to the stew is simmering more rapidly. Cook, stirring occasionally, for 15 minutes.

Add the cabbage, and cook for 15 minutes more, until the vegetables and beef are tender.

Season to taste with salt and pepper and remove the bay leaves before serving.

Serves 6.

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