Vegetable Stew with Beef and Potatoes
Delicious and colorful, made from simple ingredients - perfect for the whole family! This vegetable stew with beef and potatoes is hearty and juicy. Despite how impressive it looks, it’s surprisingly easy to make! A complete meal ideal for family lunches.
Updated : 29 October, 2025
Easy
About 45 min.
Ingredients
700 grams
Beef
600 grams
Potato
100 milliliters
Water
2
Tomato
1
Eggplant
1
Bell pepper
1
Carrot
1 tablespoon
Dry spices
3 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients first. Choosing good-quality meat is important - use beef or veal without bones. You can add other vegetables to your taste, like zucchini or cabbage, and season with your favorite spice blends, such as vegetable or meat stew mix.
Step 2
Wash and pat dry the beef. Cut it into small pieces. I used shank and shoulder cuts, but any boneless beef parts work well.
Step 3
Wash and dry all vegetables. Cut the eggplant into cubes. If it tastes bitter, sprinkle with salt and let sit for 10 minutes, then rinse.
Step 4
Peel and dice the potatoes into small cubes. It’s best to prepare them just before adding to the stew (step 15) so they don’t darken, or you can soak them in cold water.
Step 5
Peel and dice the carrots into small cubes or quarters.
Step 6
Slice the onion into half rings or small cubes. If you or your kids don’t like onions in the dish, you can add a whole peeled onion, cook it with the stew, and remove it before serving - it will add flavor without being noticeable.
Step 7
Remove the seeds from the bell pepper and cut it into medium-sized cubes.
Step 8
Cut the tomatoes in half and grate them on a fine grater, separating the skin. For a thicker texture and richer flavor, add 1 tablespoon of ketchup or tomato paste to the grated tomatoes.
Step 9
In a deep sauté pan with a thick bottom, heat some vegetable oil over high heat and fry the beef until golden brown. Season with salt and pepper. Add half of the onion and sauté together over medium heat for 3-5 minutes. You can also use a pot, cauldron, or cast-iron skillet instead of a sauté pan.
Step 10
Pour in warm or hot water to cover the meat slightly.
Step 11
Simmer the beef covered over low heat for about 50 minutes, until tender.
Step 12
In a separate frying pan, heat the remaining oil and sauté the carrots with the rest of the onions over medium heat for 3-5 minutes, stirring occasionally.
Step 13
Add eggplant, bell pepper, and spices. Stir and fry everything together for another 5 minutes.
Step 14
Add the grated tomatoes, mix, cover, and simmer over low heat for 30-40 minutes, until the vegetables are soft. Check the eggplant for doneness - some varieties may remain firm while others are already tender.
Step 15
Add the potatoes to the beef and simmer under a lid until they become soft. Add a bit of water if needed.
Step 16
Combine the stewed vegetables with the beef and potatoes, mix well, and simmer together for about 10 minutes. Taste and adjust seasoning with salt and pepper.
Step 17
Remove from heat and let the stew rest under the lid for 15-20 minutes before serving. Enjoy!