One-Pot Beef and Veggie Stew with Wattleseed

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty Australian beef stew slow-cooked with native wattleseed, root vegetables, and rich broth for deep earthy flavors. This australian-inspired beef ready in about 140 minutes pairs beef chuck, cubed, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 120 min Serves 6 Australian cuisine 400 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 700g cubed beef chuck and brown on all sides, about 6-8 minutes. Remove beef and set aside.
  2. Step 2: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste and 1 tbsp ground wattleseed, cooking for 1 minute to release aromas.
  4. Step 4: Return the beef to the pot and add 4 cups beef broth, 3 chopped carrots, 2 peeled and cubed potatoes, 1 tbsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
  5. Step 5: Bring stew to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until beef is tender and vegetables are soft.
  6. Step 6: Taste and adjust seasoning as needed before serving this rich, earthy stew.

Frequently asked questions

How long does One-Pot Beef and Veggie Stew with Wattleseed take to make?

Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Beef and Veggie Stew with Wattleseed?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck, cubed from drying out.

Can I substitute ingredients in One-Pot Beef and Veggie Stew with Wattleseed?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Beef and Veggie Stew with Wattleseed for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Beef and Veggie Stew with Wattleseed?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes