Vegetable Beef Stew with Rosemary

By Sally Cameron on June 12, 2016

beef & pork, featured, pressure cooker, soups, stews & chilies, the daniel plan,


In the schizophrenic days of spring where it is sunny and warm one day, drizzly and damp the next, what’s a cook to do? Make a classic, hearty dish that warms the tummy and the soul. Filled with chunks of top sirloin, carrots, tomatoes and herbs, this vegetable beef stew is a favorite with my family and clients.

Vegetable Beef Stew |

Vegetable Beef  Stew: Save Time With a Pressure Cooker (or not)

In stead of hours, this vegetable beef stew takes about 30 minutes using a pressure cooker so you can get dinner on the table fast. Make this stew on the weekend an enjoy on busy weekday nights. It holds for 3-4 days in the refrigerator, or you can freeze it. If you don’t have a pressure cooker, make it the traditional way. Don’t cook the carrots separately. Add the carrots and tomatoes to the pot, cover and simmer on low heat until the beef is done and the vegetables are tender. It will just take longer.

Choosing Meat

Beef stew recipes generally use stew meat which is a cubed mix of tougher cuts.  A more tender option is to buy top sirloin. I buy a 2 pound piece and trim away any fat or tendons. After trimming I have 1 1/2 pounds to cook with, which will serve 4, and extra freezes well.

Beef Broth – What to Buy and What to Avoid

Until I became a hawk at understanding labels and ingredients, I used Better Than Bullion. Bullion pastes have unhealthy ingredients like caramel coloring, crazy high sodium, sugar, molasses (sugar), evaporated cane juice (sugar), honey (sugar), beef “flavor” (who knows what that really is), potato flour (in broth?), and preservatives. A lot of stuff you don’t want to eat. If you have any of these products, throw them out. Use real beef broth or beef bone broth, which is widely available these days. . Most of the boxed stuff is pretty bad too. Higher quality bone broths do cost more, but they taste better and are better for you. Look for them in the frozen department. If the label says “all natural” don’t believe it. That means nothing.

A product I have relied on for years is Stock Options. Find it in the freezer section of better markets. One new to the market product that looks good is Kettle & Fire Bone Broth (low sodium) available for a good price on

Why no sodium? Because that is how you make real homemade broth. Never with salt, so that you control the amount of sodium that goes into your final dish. It’s especially important if you plan to reduce the broth by half for bigger flavor. Reducing a broth with high sodium really increases the sodium in the final dish.

About Pressure Cookers

A pressure cooker is a worthwhile addition to your kitchen. When not being used as a pressure cooker, it works like any other pot. When you feel the need for speed, the lid can be locked on and the time it takes to cook soups, stews, rice, beans and many other dishes is greatly reduced. In a time-starved cooking schedule, a pressure cooker can be your best friend.

Prep and Cooking Tips

Trim your meat into large chunks, about 1 ¼”. Trim off any extra fat, brown the meat and set it aside. Cook the onion, celery and garlic until soft. Add red wine and reduce. Add herbs, spices, broth and browned beef. Lock the lid on and bring to high pressure. Cook for 15 minutes, then remove from the heat and allow the pressure to drop naturally. This will take just a few minutes. Vegetable Beef Stew | AFoodCentricLife.comWhen the carrots are cooked with the meat they get too soft. Cook them in boiling salted water for 3-4 minutes while the stew is cooking. Drain and add the carrots after the stew is done. For the tomatoes, they disintegrate in the pressure cooker, so I add them with the carrots at the end. They retain more of their shape and warm quickly when being added to the piping hot stew.

To Serve

Serve in a bowl by itself (paleo) or over whole wheat pasta, brown rice noodles or polenta for gluten free. Finish with a little fresh parsley for a nice shot of green color and fresh flavor.  Leftovers will keep in the fridge for 3 days or can be frozen.

Equipment Note

I use Fagor pressure cookers. You will need an 8 quart model.

Helpful Links:

Note – This recipe is updated from my original post in April of 2012. It’s still gray and raining outside and it’s June! In California we call it June Gloom. Still a good time for a hearty flavor-filled stew. See my new notes on beef broth and updates to the recipe.

Vegetable Beef Stew |
Print Recipe

Beef and Vegetable Stew with Rosemary

Using a pressure cooker greatly reduces the time it takes to get a satisfying beef and vegetable stew on the dinner table. Top sirloin is my choice for meat, with lots of vegetables and herbs for great flavor. Serve over whole wheat pasta, gluten-free brown rice noodles, polenta or alone.

Course Main Course
Cuisine American
Servings 4


  • 2 pounds top sirloin trimmed of fat and cut into large cubes, about 1 ¼”
  • 1 tablespoon olive oil 15 ml, or butter
  • 1 cup diced onion 150 grams
  • 2 large ribs celery diced small
  • 2 large garlic cloves or use a garlic press, minced fine
  • ½ cup dry red wine 120 ml, optional
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 tablespoon fresh chopped rosemary
  • 1 teaspoon sweet paprika
  • 1 bay leaf
  • ½ teaspoon ground black pepper
  • ½ cup rich beef broth or bone broth
  • ¾ pound carrots peeled and cut into 1 inch pieces
  • 15 ounces canned diced tomatoes drained
  • 1 tablespoon fresh chopped parsley


  • 6-8 quart pressure cooker


  1. Add oil to pot over medium heat and brown the cubed beef. When beef is brown, remove to bowl along with the juices and set aside.
  2.  Add the onions and celery to the pot. If it seems dry, add another teaspoon or two of oil. Cook onions and celery over medium heat, stirring occasionally, until they are soft and translucent. Add garlic and cook another 1 minute.
  3. Add wine and cook down for a minute or two. Add oregano, thyme, rosemary, paprika, bay leaf, pepper, and broth. Add the beef back into the pot. Lock the lid on and bring the pressure cooker to high pressure. When the gauge goes up, turn heat to low and set timer for 15 minutes.
  4. While stew is cooking, bring a medium pot filled with water to a boil. Salt the water and add carrots.  Cook carrots for approximately 4 minutes, or until tender. Alternatively you can stem them until soft. Cooking time will depend on the size of your carrots. Drain and set carrots aside. When stew has completed pressure cooking, turn heat off and slide pan to a cool burner.
  5. Allow the pressure to come down naturally. It will take about 7-8 minutes. When the gauge drops, open lid away from your face, being careful of the steam. Add the warm carrots, drained tomatoes and chopped parsley. Serve immediately or cool and refrigerate for enjoying later.
  6. Stew will keep in the refrigerator for 3 days and freezes well.

Recipe Notes

For a rich and deeply flavored beef broth, reduce no-sodium broth by half. Start with 1 cup and reduce by half to 1/2 cup which concentrates the flavor. If you don't have a pressure cooker, make it the traditional way with just a few small edits to the directions. Don't cook the carrots separately. Add the carrots and tomatoes to the pot, cover and simmer on low heat until the beef is done and the vegetables are tender. It will just take longer.

A note about trimming the meat - because you need to trim fat and tendon, buy two pounds which will yield about 1 1/2 pounds of trimmed meat to cube and cook for the stew.


Leave a Comment
Laura @ hip pressure cooking | 04/17/2012 at 12:12 am

This recipe sounds delicious – and the photo is stunning!



myfudo | 04/17/2012 at 6:53 pm

Love the sweet, delicate freshness of rosemary in stews. Delicious recipe!

Jesica @ pencil kitchen | 04/17/2012 at 7:30 pm

AWESOME looking stew!!! I miss stew all of a sudden!

Debs @ The Spanish Wok | 04/18/2012 at 8:53 am

I love stews of all kinds, whatever the season LOL.

You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon. Different theme each month.

Chris | 10/02/2012 at 2:17 pm

We analyzed 14,000 recipes from over 2,000 unique website and this was the third most nutrient dense … the only beef dish to make the top 10! You can read more about the study here.

Erin | 01/10/2013 at 10:45 am

I made this adapted for stove-top since I don’t have a pressure cooker. It was wonderful! I especially loved the seasoning and the non-mushy carrots!

Thanks for the recipe!!

Ron | 04/04/2013 at 5:24 pm

Lovely recipe. Had it for dinner last night and everyone enjoyed it.

Slight correction. This is missing between steps 3 and 4:
“Return the set aside beef to the pot and add the ½ cup of water.”

Putting the beef back in is obvious, but if I hadn’t already had the water measured out I would have missed adding the water in.

    Sally | 04/04/2013 at 5:35 pm

    Thanks Ron for the catch! I’ve updated the recipe!

Rod Archer | 04/14/2014 at 6:14 am

We made the stew last night. it was a hit on a cold snowy day. I added some fresh green beans for more color since I did not have fresh rosemary. I served it on polenta which was a very good complement to the rich beef flavor.
I will be looking over your other recipes for healthy, good food. thank you for this one.

    Sally | 04/14/2014 at 9:17 am

    Thanks for commenting Rod. The polenta and green beans are a great idea. Hard thinking about snow in April when I live in CA! Stay warm and well fed.

Denise | 06/13/2016 at 12:46 am

Yummy! Next on weekend list. I was thinking the same Rod, to serve with polenta or some cornbread. Thank you!

Debra Christian | 10/03/2016 at 9:05 am

Hi Sally,
Love your website and regularly make dishes from your delicious, nutritious recipes! Just a heads-up on the Beef & Vegetable Stew with Rosemary recipe above. Wanted to try this tonight but there seems to be a problem. On my computer it starts out fine, then switches to a roasted chicken recipe. I’m not sure where to look for the Beef Stew recipe now. Any thoughts?

    Sally Cameron | 10/03/2016 at 10:54 am

    Hi Debra. Wow, that was weird. Got to love technology. Its all fixed. Thank you so much!

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