Description
A hearty and flavorful beef and vegetable stew featuring tender cubed beef, potatoes, carrots, mushrooms, and peas simmered with herbs and tomato paste in a savory beef broth. Perfect for a comforting meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- 1 pound cubed beef stew meat, trimmed
- 1 onion, thinly sliced
- 3 potatoes, cubed
- 1 cup chopped carrots
- 10 ounces button mushrooms, quartered
- 1 (10 ounce) package frozen green peas, thawed
Seasonings and Liquids
- 1 teaspoon dried thyme
- 0.25 teaspoon crushed red pepper flakes
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 (6 ounce) can tomato paste
- 1 (14.5 ounce) can low fat, low sodium beef broth
Instructions
- Gather Ingredients: Collect all ingredients needed to prepare the beef and vegetable stew to ensure smooth cooking progress.
- Brown the Beef: Heat vegetable oil in a large pot over medium-high heat. Add the cubed beef stew meat and cook, turning until browned on all sides, approximately 10 minutes. Remove the browned beef from the pot and set aside.
- Sauté Onion and Tomato Paste: In the same pot, add thinly sliced onion and tomato paste. Cook and stir over medium heat until the onion becomes tender and fragrant, about 5 minutes.
- Simmer Beef: Return the beef to the pot and stir in the low fat, low sodium beef broth. Reduce heat to low, cover the pot, and simmer gently until the beef is tender, about 1 to 1½ hours.
- Add Vegetables and Herbs: Add the cubed potatoes, chopped carrots, dried thyme, crushed red pepper flakes, fresh rosemary sprig, and bay leaf to the pot. Continue simmering, covered, for 45 minutes, adding water if the stew thickens too much.
- Add Mushrooms and Peas: Stir in the quartered button mushrooms and thawed green peas. Cook uncovered while stirring occasionally until they are heated through, about 10 to 15 minutes.
- Final Touch and Serve: Remove the rosemary sprig and bay leaf from the stew before serving. Enjoy the hearty and flavorful beef and vegetable stew warm.
Notes
- For a thicker stew, you can mash some of the potatoes while simmering or add a small amount of cornstarch slurry at the end.
- You can substitute fresh peas if available instead of frozen peas.
- Adjust crushed red pepper flakes according to your preferred spice level.
- To save time, use a pressure cooker or instant pot on the meat simmering step, adjusting cooking time accordingly.
- Leftover stew stores well in the refrigerator for up to 3 days and freezes well for up to 3 months.
