Vegetable Beef Stew with Rosemary

By Sally Cameron on June 12, 2016

Beef & Pork, Instant Pot/Pressure Cooker, Soups, Stews & Chilies, the daniel plan

Spring can be schizophrenic with sunny warmth one day and cold drizzle the next. A hearty vegetable beef stew is a classic welcome dinner no matter the weather. Filled with chunks of top sirloin, carrots, tomatoes and herbs, this recipe is a favorite with my family and clients.

Vegetable Beef Stew |

Vegetable Beef  Stew: Pressure Cooker, Instant Pot, or Regular Cooking

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 extras freeze well.

Beef Broth – What to Buy and What to Avoid

Until I became a hawk at understanding labels and ingredients, I used bullion paste, but they 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) and preservatives. A lot of stuff you don’t want to eat. If you have any bullion, throw it out and buy real beef bone broth. Find the good stuff in the freezer section.

Most boxed and canned broths are pretty bad too. Read labels. Higher quality bone broths do cost more, but they taste better and are better for you. Look for them in the frozen section. And “all natural” means nothing.

About Instant Pots and Pressure Cookers

In a time-starved cooking schedule, a pressure cooker can be your best friend. Use a pressure cooker or Instant Pot for cooking soups, stews, rice, beans and many other dishes faster. And with and electric pressure cooker like the Instant Pot, you can set it and walk away.

Prep and Cooking Tips

Trim your meat into large chunks, about 1 ¼”. Trim off any extra fat, brown the meat (saute setting) 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.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 developed this recipe with a standard stovetop pressure cooker but have since moved to the Instant Pot. It will work in either one, but i will be updating this to Instant Pot terminology soon.

Updated from April of 2012

Vegetable Beef Stew with Rosemary

Using an Instant Pot or pressure cooker reduces the time to get this satisfying 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
Keyword beef, stew, vegetables
Servings 4


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


  • 6-8 quart pressure cooker or Instant Pot


  • Add oil to pot over medium heat (saute function) and brown the cubed beef. When beef is brown, remove to bowl along with the juices and set aside.
  • Add the onions and celery to the pot. If it seems dry, add another teaspoon or two of oil. Saute onions and celery over medium heat, stirring occasionally, until they are soft and translucent. Add garlic and cook another 30 seconds. 
  • 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 allow the pressure cooker to reach pressure. Set timer for 15 minutes.
  • 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.
  • Allow the pressure to come down naturally. 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. Stew will keep in the refrigerator for 3 days and freezes well.


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.
  1. Laura @ hip pressure cooking - April 17th, 2012

    This recipe sounds delicious – and the photo is stunning!



  2. myfudo - April 17th, 2012

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

  3. Jesica @ pencil kitchen - April 17th, 2012

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

  4. Debs @ The Spanish Wok - April 18th, 2012

    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.

  5. Chris - October 2nd, 2012

    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.

  6. Erin - January 10th, 2013

    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!!

  7. Ron - April 4th, 2013

    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.

  8. Sally - April 4th, 2013

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

  9. Rod Archer - April 14th, 2014

    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.

  10. Sally - April 14th, 2014

    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.

  11. 23 Awesome Kitchen Herb Recipes - Happy Healthy Homey - June 11th, 2016

    […] Beef and Vegetable Stew With Rosemary – A Food Centric Life […]

  12. Denise - June 13th, 2016

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

  13. Debra Christian - October 3rd, 2016

    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?

  14. Sally Cameron - October 3rd, 2016

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

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