Description
A hearty and flavorful beef and vegetable stew simmered to tender perfection with aromatic herbs, tomato paste, and a medley of fresh vegetables, creating a comforting meal ideal for any season.
Ingredients
Scale
Meat and Oil
- 1 tablespoon vegetable oil
- 1 pound cubed beef stew meat, trimmed
Vegetables and Broth
- 1 onion, thinly sliced
- 1 (6 ounce) can tomato paste
- 1 (14.5 ounce) can low fat, low sodium beef broth
- 3 potatoes, cubed
- 1 cup chopped carrots
- 10 ounces button mushrooms, quartered
- 1 (10 ounce) package frozen green peas, thawed
Herbs and Spices
- 1 teaspoon dried thyme
- 0.25 teaspoon crushed red pepper flakes
- 1 sprig fresh rosemary
- 1 bay leaf
Instructions
- Prepare Ingredients: Gather all the ingredients needed for the stew beforehand to ensure a smooth cooking process.
- Brown the Beef: Heat the vegetable oil in a large pot over medium-high heat. Add the cubed beef and cook, turning occasionally, until browned on all sides, approximately 10 minutes. Remove the beef from the pot and set aside to prevent overcooking.
- Sauté Onion and Tomato Paste: In the same pot, add the thinly sliced onion and tomato paste. Cook and stir continuously until the onion is tender and the tomato paste has slightly caramelized, about 5 minutes, adding depth to the stew’s flavor.
- Add Beef and Broth, Simmer: Return the browned beef to the pot and pour in the low fat, low sodium beef broth. Stir to combine and reduce the heat to low. Cover the pot and let the mixture simmer gently until the beef becomes tender, approximately 1 to 1.5 hours.
- Add Root Vegetables and Herbs: Incorporate the cubed potatoes, chopped carrots, dried thyme, crushed red pepper flakes, fresh rosemary sprig, and bay leaf into the pot. Continue to simmer the stew, covered, for another 45 minutes. Add a splash of water if the stew thickens too much during cooking.
- Include Mushrooms and Peas: Add the quartered button mushrooms and thawed green peas to the stew. Cook and stir until everything is heated through, about 10 to 15 minutes, ensuring the mushrooms are tender and the peas are warm.
- Finish and Serve: Remove the rosemary sprig and bay leaf from the stew before serving. Ladle the stew into bowls and enjoy this comforting and flavorful dish.
Notes
- This tender beef and vegetable stew is packed with flavor thanks to the addition of tomato paste, rosemary, thyme, and spicy red pepper flakes.
- If the stew gets too thick while simmering, add a little water or broth to reach your preferred consistency.
- For a thicker stew, you can mash a few potatoes after cooking to naturally thicken the broth.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups)
- Calories: 367 kcal
- Sugar: 10 g
- Sodium: 370 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 8 g
- Protein: 31 g
- Cholesterol: 65 mg
