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Vegetable Beef Stew

Savory Vegetable Beef Stew Recipe

Vegetable beef stew is a slow-cooked dish made with chunksof beef, vegetables, and a savory broth. The beef becomes tender as it simmers,absorbing the flavors of the vegetables and spices. Common ingredients includecarrots, potatoes, onions, celery, and peas, with seasonings like thyme,rosemary, and bay leaves for extra depth. The dish is a comforting, fillingmeal that can be enjoyed on its own or with crusty bread.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ lbs of beef stew meat or chuck roast, cut into cubes
  • 4 cups of beef broth low sodium preferred
  • 3 large carrots peeled and chopped
  • 3 large potatoes peeled and diced
  • 1 large onion chopped
  • 2 celery stalks chopped
  • 2 cloves of garlic minced
  • 1 cup of frozen peas
  • 1 tbsp tomato paste
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tbsp olive oil for browning the beef

Equipment

  • Large Pot or Dutch Oven
  • Cutting board
  • Sharp knife
  • Measuring Cups and Spoons
  • Wooden Spoon or Spatula
  • Lid for the Pot

Method
 

  1. Brown the beef: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef cubes and brown them on all sides. This should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside.
  2. Cook the vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until they start to soften. Add the minced garlic and cook for another minute until fragrant.
  3. Add the liquids: Stir in the tomato paste, followed by the beef broth. Use a wooden spoon to scrape up any brown bits from the bottom of the pot — this adds a ton of flavor!
  4. Season the stew: Add the thyme, rosemary, and bay leaves. Season with salt and pepper to taste. Return the browned beef to the pot and stir everything together.
  5. Simmer the stew: Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, stirring occasionally.
  6. Add potatoes and peas: After an hour, add the diced potatoes and frozen peas to the pot. Stir and continue to simmer for another 30 minutes, or until the potatoes are tender and the stew has thickened to your liking.
  7. Final touches: Taste and adjust seasoning as needed. If the stew needs a little more salt or pepper, add it at this stage.

Notes

When making vegetable beef stew, don’t rush the simmering process. Let the stew cook slowly, as this allows the beef to become tender and the flavors to meld together perfectly. You can even let it cook for a little longer for even richer flavor. If you prefer a thicker stew, you can mash some of the potatoes in the pot to naturally thicken the broth. For added richness, you can stir in a little cream or milk just before serving.