Beef and Vegetable Stew

This hearty beef and vegetable stew is so flavorsome and easy to prep. If you need to feed a crowd, try serving over noodles.

Preparation Details

Prep Time: 15 mins

Cook Time: 2 hrs 15 mins

Total Time: 2 hrs 30 mins

Servings: 6

Ingredients

• 1 tablespoon vegetable oil
• 1 pound cubed beef stew meat, trimmed
• 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
• 1 teaspoon dried thyme
• ¼ teaspoon crushed red pepper flakes
• 1 sprig fresh rosemary
• 1 bay leaf
• 10 ounces button mushrooms, quartered
• 1 (10 ounce) package frozen green peas, thawed

Steps

1. Gather all ingredients.
2. Heat oil in a large pot over medium-high heat. Add beef and cook until browned on all sides, about 10 minutes; remove meat and set aside.
3. Add onion and tomato paste to the same pot; cook and stir until onion is tender, about 5 minutes.
4. Return beef to the pot; stir in beef broth. Reduce heat to low, cover, and simmer until meat is tender, about 1 to 1 1/2 hours.
5. Add potatoes, carrots, thyme, crushed red pepper flakes, rosemary, and bay leaf; simmer, covered, for 45 minutes, adding some water if stew gets too thick.
6. Add mushrooms and peas; cook and stir until heated through, about 10 to 15 minutes.
7. Remove rosemary sprig and bay leaf before serving. Enjoy!