Slow-Cooked Beef and Vegemite Stew
A rich, savory Australian stew featuring tender beef slowly cooked with vegetables and a hint of iconic Vegemite for depth. This australian-inspired beef ready in about 170 minutes pairs beef chuck, cubed, olive oil, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 2 lbs beef chuck, cubed
- 2 tbsp olive oil
- 1 cup chopped onion
- 3 cloves minced garlic cloves
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Vegemite
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed beef chuck and brown evenly on all sides, about 5-7 minutes. Remove and set aside.
- Step 2: Add 1 cup chopped onion and 3 minced garlic cloves to the pot, sautéing for 3-4 minutes until softened and fragrant.
- Step 3: Stir in 2 sliced carrots and 2 sliced celery stalks, cooking for 5 minutes to slightly soften.
- Step 4: Return the beef to the pot and add 3 cups beef broth, 2 tbsp tomato paste, 1 tbsp Vegemite, 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer.
- Step 5: Reduce heat to low, cover, and let stew cook gently for 2 to 2.5 hours until beef is very tender.
- Step 6: In a small bowl, mix 1 tbsp cornstarch with 2 tbsp cold water until smooth. Stir into the stew and cook uncovered for 5 minutes until the sauce thickens and coats the back of a spoon.
- Step 7: Remove bay leaf and serve hot with mashed potatoes or crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef and Vegemite Stew take to make?
Total time is about 170 minutes (20 min prep + 150 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 Slow-Cooked Beef and Vegemite Stew?
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 Slow-Cooked Beef and Vegemite Stew?
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 Slow-Cooked Beef and Vegemite Stew 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 Slow-Cooked Beef and Vegemite Stew?
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.
