Description
A hearty and flavorful beef and vegetable stew featuring tender cubed beef simmered with potatoes, carrots, mushrooms, and peas in a rich tomato and herb-infused broth. Perfect for a comforting meal with balanced nutrition.
Ingredients
Scale
Meat and Oil
- 1 tablespoon vegetable oil
- 1 pound cubed beef stew meat, trimmed
Vegetables and Herbs
- 1 onion, thinly sliced
- 3 potatoes, cubed
- 1 cup chopped carrots
- 10 ounces button mushrooms, quartered
- 1 (10 ounce) package frozen green peas, thawed
- 1 teaspoon dried thyme
- 0.25 teaspoon crushed red pepper flakes
- 1 sprig fresh rosemary
- 1 bay leaf
Liquids and Flavorings
- 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 with Broth: 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 Root 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.
- Incorporate 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 Touches: Remove the rosemary sprig and bay leaf from the stew before serving. Enjoy the hearty and flavorful beef and vegetable stew warm.
Notes
- This tender beef and vegetable stew is packed with robust flavor thanks to tomato paste, rosemary, thyme, and a hint of spicy crushed red pepper flakes.
- Adding water during simmering helps maintain the stew’s consistency if it becomes too thick.
- For a thicker stew, allow it to simmer uncovered for a few extra minutes after adding the peas and mushrooms.
Nutrition
- Serving Size: 1 serving
- 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
