Beef And Vegetable Stew Recipe

Name: Beef And Vegetable Stew
Prep time: 25 min
Cook time: 145 min
Total time: 170 min
Yield: Serves 1 or more
Ingredients: 2 lbs beef stew meat; All Purpose Flour (quantity not specified in recipe); Salt and freshly ground black pepper (to taste); 1 large onion, chopped; 2 tablespoons olive oil; 4 cups beef broth; 2 tablespoons tomato paste; 1 bay leaf; 2 medium carrots, peeled and chopped; 2 lbs potatoes, peeled and cut into 1 1/2-inch cubes; Parsnip (quantity not specified in recipe); 1 1/2 cups frozen peas; 2 celery stalks, chopped; 2 garlic cloves, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Turnips (quantity not specified in recipe); Fresh parsley, chopped (for garnish, optional); Crusty bread (for serving, optional)

Warm up on a chilly evening with this hearty Beef and Vegetable Stew! Tender beef, colorful vegetables, and rich savory broth combine for the ultimate comfort food. Perfect for a family dinner or a cozy night in.

Prep Time 25 mins

Cook Time 145 mins

Calories 490.9 kcal

Protein 81g

Rating 4.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef And Vegetable Stew

2 lbs beef stew meat
All Purpose Flour (quantity not specified in recipe)
Salt and freshly ground black pepper (to taste)
1 large onion, chopped
2 tablespoons olive oil
4 cups beef broth
2 tablespoons tomato paste
1 bay leaf
2 medium carrots, peeled and chopped
2 lbs potatoes, peeled and cut into 1 1/2-inch cubes
Parsnip (quantity not specified in recipe)
1 1/2 cups frozen peas
2 celery stalks, chopped
2 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Turnips (quantity not specified in recipe)
Fresh parsley, chopped (for garnish, optional)
Crusty bread (for serving, optional)

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How to Make Beef And Vegetable Stew

Season beef cubes generously with salt and pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef cubes in batches, ensuring not to overcrowd the pot. Set aside.
Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
Stir in garlic and tomato paste; cook for 1 minute more.
Return the browned beef to the pot. Pour in beef broth, add potatoes and turnips.
Add thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5 hours, or until beef is very tender.
Stir in frozen peas during the last 5 minutes of cooking.
Remove bay leaf before serving. Taste and adjust seasoning with salt and pepper as needed.
Garnish with fresh parsley and serve hot with crusty bread (optional).

Nutrition Information (Approximate per serving)

Sodium

29 g

Sugar

54g

Fat

20g

Carbs

17g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Main Dish Soups Stews Beef Potatoes Vegetables American Low Fat Winter Stews Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Meat Carrots 4 Hours Or Less