Vegetable Beef Stew
A classic comfort food, this vegetable beef stew is packed with hearty vegetables and tender beef to make each bite a savory one.
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Servings: 10
Calories: 278kcal
Ingredients
- 2 tablespoons all-purpose flour
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 1 ½ pounds beef stew meat
- 2 tablespoons avocado or olive oil divided
- 1 large yellow onion chopped
- 1 cup celery about 4 stalks chopped
- 1 cup carrots peeled and chopped
- 3 cloves garlic minced or pressed
- 1 ½ teaspoons dried Italian seasoning
- ½ teaspoon dried rosemary
- 2 quarts low-sodium beef broth 8 cups
- 2 teaspoons beef bouillon such as Better than Bouillon
- 28 ounces crushed tomatoes 1 can
- 4 cups yellow potatoes chopped roughly 1-inch cubes
- 2 cups frozen cut green beans
- 1 cup frozen corn
- 1 cup frozen green peas
- Salt and pepper to taste
- ½ cup fresh parsley chopped
Instructions
- Add the stew beef to a medium mixing bowl. Sprinkle the flour over and gently toss until evenly coated. Set aside.
- Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add the onion, celery, and carrots and cook, stirring regularly, for 4-5 minutes or until the onion is translucent.
- Stir in the garlic, Italian seasoning, and dried rosemary and cook for 1 minute or until fragrant. Transfer the vegetables to a large bowl and set aside
- Add the remaining tablespoon of oil to the pot. Add half of the beef and cook, stirring regularly, for 4-5 minutes or until evenly browned. Transfer the beef to the bowl with the vegetables and set aside. Add the remaining beef to the pot and repeat the cooking process.
- Return the browned beef and vegetables to the pot. Add the beef broth, beef bouillon, and crushed tomatoes. Increase the heat to high and bring to a boil, scraping up the browned bits from the bottom of the pot. Reduce the heat to medium and simmer for 25 minutes.
- Stir in the potatoes, return to a simmer, and cook for another 20 minutes.
- Stir in the corn and green peas, return to a simmer, and cook for another 20 minutes.
- Season the stew to taste with salt and pepper. Serve hot, garnished with chopped parsley.
Recipe Tips
- Batch cooking: You want to brown the beef in batches so that everything is cooked evenly and the juices are sealed in. In batches, there’s no chance of overcrowding the pot.
- Scrape the bottom: As you bring the stew up to a simmer, scrape the bottom of the pot frequently. The bits off the bottom bring the most flavor to the dish.
- Simmering: You want to add the corn and green peas when the potatoes are starting to soften but not fully cooked through. This helps them keep their texture but still be tender with each bite.
Nutrition
Calories: 278kcal | Carbohydrates: 33g | Protein: 24g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 42mg | Sodium: 637mg | Potassium: 1444mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2878IU | Vitamin C: 40mg | Calcium: 86mg | Iron: 4mg