Beef Vegetable Stew
A hearty and comforting beef vegetable stew packed with tender chunks of beef and a medley of fresh vegetables. Perfect for a cold day!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 lbs beef stew meat
- 2.5 Tbsp olive oil (divided)
- Salt and freshly ground black pepper
- 1.75 cups chopped yellow onion (1 large)
- 1.25 cups peeled and chopped carrots (3 medium)
- 1 cup chopped celery (3 medium)
- 1.5 Tbsp minced garlic (4 cloves)
- 8 cups low-sodium beef broth or chicken broth
- 2 (14 oz.) cans diced tomatoes
- 1.5 tsp dried basil
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 1 lb red or yellow potatoes chopped into 0.75-inch cubes
- 1.5 cups chopped green beans trim ends first
- 1.5 cups frozen corn
- 1 cup frozen peas
- 0.33 cup chopped fresh parsley
Instructions
Preparation Steps
- Heat 1 Tbsp olive oil in a large pot over medium-high heat.
- Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through.
- Transfer to a plate add another 0.5 Tbsp oil to pot and repeat process with remaining half of beef.
- Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.
- Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.
- Add potatoes then continue to simmer, covered, 20 minutes.
- Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.
- Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.
Notes
This stew is even better the next day as the flavors meld together. Feel free to add other vegetables you have on hand, such as peas, parsnips, or cabbage.