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Beef and Vegetable Stew

4

150 min

Beef and Vegetable Stew


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Category

Beef Recipes

Time

150 min

Serving

6 persons

Calories

367

Rating

4.00★ (200)

Cuisine

Author: Victoria Buriak
This hearty beef and vegetable stew is so flavorsome and easy to prep. If you need to feed a crowd, try serving over noodles.

Ingredients

  • vegetable oil: 1 Tbsp
  • beef stew meat: 1 pound (trimmed, cubed)
  • onion: 1 piece (sliced)
  • tomato paste: 1 can (6 ounce can)
  • low fat, low sodium beef broth: 1 can (14.5 ounce can)
  • potatoes: 3 piece (cubed)
  • carrots: 1 cup (chopped)
  • thyme: 1 tsp (dried)
  • red pepper flakes: 0.25 tsp (crushed)
  • sprig fresh rosemary: 1 piece
  • bay leaf: 1 piece
  • ounces button mushrooms, quartered: 10 piece
  • frozen green peas: 1 pack (10 ounce pack, thawed)

Metric Conversion

Stages of cooking

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  1. Gather all ingredients. Dotdash Meredith Food Studios
    Beef and Vegetable Stew Photo 2
  2. Heat oil in a large pot over medium-high heat. Add beef and cook until browned on all sides, about 10 minutes; remove meat and set aside. Dotdash Meredith Food Studios
    Beef and Vegetable Stew Photo 3
  3. Add onion and tomato paste to the same pot; cook and stir until onion is tender, about 5 minutes. Dotdash Meredith Food Studios
    Beef and Vegetable Stew Photo 4
  4. Return beef to the pot; stir in beef broth. Reduce heat to low, cover, and simmer until meat is tender, about 1 to 1 1/2 hours. Dotdash Meredith Food Studios
    Beef and Vegetable Stew Photo 5
  5. Add potatoes, carrots, thyme, crushed red pepper flakes, rosemary, and bay leaf; simmer, covered, for 45 minutes, adding some water if stew gets too thick. Dotdash Meredith Food Studios
    Beef and Vegetable Stew Photo 6
  6. Add mushrooms and peas; cook and stir until heated through, about 10 to 15 minutes. Dotdash Meredith Food Studios
    Beef and Vegetable Stew Photo 7
  7. Remove rosemary sprig and bay leaf before serving. Enjoy! Dotdash Meredith Food Studios
    Beef and Vegetable Stew Photo 8

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