Ingredients for Beef Stew With Veggies
- 1/4 cup all-purpose flour
- 1.5 lbs beef stew meat
- 1 tablespoon olive oil
- Not used in recipe
- 1 cup tomato juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon dried savory
- 2 bay leaves
- Salt to taste
- Freshly ground black pepper to taste
- 1 cup chopped turnips
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 medium onion, chopped
- 8 oz cremini mushrooms, sliced
- 2 tablespoons chopped fresh parsley
- 1 cup beef broth
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How to Make Beef Stew With Veggies
- Pat 1.5 lbs beef stew cubes dry with paper towels and dredge in 1/4 cup all-purpose flour.
- Heat 1 tablespoon olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Add beef cubes and cook for 5-7 minutes, browning them evenly on all sides.
- Pour in 1 cup beef broth and 1 cup tomato juice.
- Stir in 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon dried thyme, 1/2 teaspoon dried savory, and 2 bay leaves.
- Season generously with salt and freshly ground black pepper to taste.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes.
- Add 1 cup chopped turnips, 1 cup chopped carrots, 1 cup chopped celery, 1 medium onion (chopped), and 8 oz cremini mushrooms (sliced).
- Continue to simmer for another hour, or until the beef and vegetables are incredibly tender.
- Remove bay leaves before serving. Stir in 2 tablespoons chopped fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
18g
Fat
16g
Carbs
2g
