Beef Stew with Green Vegetables

Beef Stew with Green Vegetables

  • Preparation 20 min
  • Cooking 2 h 30 min
  • Servings 6
  • Freezes Yes

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.

Featured in RICARDO Magazine (BACK TO SCHOOL 2017)



    • 2.2 lb (1 kg) boneless beef blade roast, trimmed and cut into cubes
    • 2 tbsp (30 ml) olive oil
    • 2 onions, chopped
    • 1 bottle (340 ml) pale ale
    • 1 1/2 cups (375 ml) chicken broth
    • 1/4 cup (60 ml) ketchup
    • 1 tbsp (15 ml) soy sauce
    • 2 tsp cornstarch
    • 1 tbsp (15 ml) water
    • 4 cups (280 g) broccoli florets, cooked
    • 2 cups (225 g) snow peas, cooked
    • 2 cups (225 g) green beans, cut into 1-inch (2.5 cm) pieces, cooked


Note from Ricardo

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.

Personal Note