Beef and Vegetable Stew

Beef and Vegetable Stew

96

"This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles."
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Ingredients

2 h 40 m servings 367 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 36.9g
  • 12%
  • Protein:
  • 31.1 g
  • 62%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 370 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
  2. Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
  3. Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
  4. Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.

Reviews

96
  1. 134 Ratings

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Most helpful positive review

This recipe instantly earned 5 stars when my sister apologized to my mother, turned to me, and said, "this is the best beef stew i have ever had!" Of course, i made some considerable changes to ...

Most helpful critical review

This is definitly a Rosemary lover's meal ! I used 2 extra cans of beef broth and still all I could taste was the rosemary! I was hoping for a nice beef flavor (considering this is one of the on...

This recipe instantly earned 5 stars when my sister apologized to my mother, turned to me, and said, "this is the best beef stew i have ever had!" Of course, i made some considerable changes to ...

This is definitly a Rosemary lover's meal ! I used 2 extra cans of beef broth and still all I could taste was the rosemary! I was hoping for a nice beef flavor (considering this is one of the on...

Overall it was very tasty. Good dish for a cold foggy evening. Did not use the crushed red pepper flakes. And next time, we would reduce the rosemay. Suggest maybe using 1/2 rosemary sprig. The ...

Everyone said this was good, even my picky son and his friend. I also added some potato flakes to thicken it up a little and used a few pinches of dried Rosemary in place of the fresh. I also a...

With any meat recipe I try, whether from a book or elsewhere, I always season [the meat] to taste and then follow directions accordingly, so I added a few more seasonings than called for (ex. ga...

Hearty soup...good for a cold day. Although, I didn't particularly like the tomato basted sauce and thought the rosemary sprig was too overpowering for the soup. Would suggest a little less ros...

This was a delicious meal, and becouse it had potatoes in it, it was a complete meal. This is great on a rainy day,to warm you up.

One of the best stew recipes I've tried yet - I added white cooking wine, extra red pepper and extra vegetables and we loved it!

It was a very easy recipe for someone in a hurry. I added a 1/2 cup of barley to it to make it a bit thicker. Overall what a wonderful and tastful recipe