Beef and Vegetable Stew

4.2
(201)
144 Reviews
22 Photos

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

Submitted by Marianne
Updated on August 11, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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close up on a bowl of beef and vegetable stew
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Prep Time:
15 mins
Cook Time:
2 hrs 15 mins
Total Time:
2 hrs 30 mins
Servings:
6
Jump to Nutrition Facts

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

Directions

  1. Gather all ingredients.

    all ingredients to make beef and vegetable stew gathered on a kitchen counter.

    Dotdash Meredith Food Studios

  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.

    meat browning in a large pot

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  3. Add onion and tomato paste to the same pot; cook and stir until onion is tender, about 5 minutes.

    onion and tomato paste cooking in pot until onion is tender

    Dotdash Meredith Food Studios

  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.

    beef, broth, onion and tomato paste after simmering

    Dotdash Meredith Food Studios

  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.

    carrots, potatoes and seasonings added to pot

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  6. Add mushrooms and peas; cook and stir until heated through, about 10 to 15 minutes.

    mushrooms and peas added to pot

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  7. Remove rosemary sprig and bay leaf before serving. Enjoy!

    close up on a bowl of beef and vegetable stew

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

367 Calories
11g Fat
37g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 367
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 18%
Cholesterol 65mg 22%
Sodium 370mg 16%
Total Carbohydrate 37g 13%
Dietary Fiber 8g 27%
Total Sugars 10g
Protein 31g 62%
Vitamin C 40mg 45%
Calcium 61mg 5%
Iron 6mg 33%
Potassium 1381mg 29%

* 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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