Beef and Vegetable Stew
Beef and Vegetable Stew is the perfect dish for those chilly evenings when you crave something hearty and comforting. This delicious stew is not only simple to prepare but also packed with flavor and nutrition. It’s the ultimate one-pot meal that brings warmth to your table, making it a fantastic choice for busy days or cozy family dinners.
Recipe Information
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 24g
Carbohydrates: 30g
Fat: 15g
Fiber: 5g
Sugar: 5g
Sodium: 360mg
Why Make Beef and Vegetable Stew
Beef and Vegetable Stew is a fantastic way to incorporate various nutrients into your diet. Rich in protein from the ground beef and loaded with vitamins from the vegetables, this stew is as healthy as it is satisfying. It’s also incredibly versatile; you can easily swap in your favorite vegetables or adjust the spices to match your taste preferences. Plus, it’s a dish that even the pickiest eaters will love!
How to Make Beef and Vegetable Stew Step by Step
Ingredients
1 ½ pounds ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 tsp dried oregano
1 tsp dried parsley
½ tsp crushed rosemary
½ tsp dried thyme
4 carrots, peeled and chopped
2 Yukon Gold potatoes, cubed
14.5 oz fire-roasted canned tomatoes
1 ¼ cups low-sodium beef broth
2 tbsp tomato paste
2/3 cup frozen peas
Salt and pepper to taste
Directions
- Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until fully browned, breaking it into small pieces. Drain any excess fat if needed.
- Add the chopped onion and minced garlic. Cook for 3–4 minutes until the onion is translucent and fragrant.
- Stir in oregano, parsley, rosemary, and thyme. Cook for 1 minute, then add the carrots and cubed potatoes, mixing everything evenly.
- Pour in the canned fire-roasted tomatoes with their juice. Add the beef broth and tomato paste, stirring until the paste is fully incorporated.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until the vegetables are tender.
- Stir in the frozen peas and cook for 5 more minutes until heated through. Adjust seasoning with salt and pepper.
- Ladle the stew into bowls and garnish with fresh parsley for a touch of color and freshness.
How to Serve Beef and Vegetable Stew
Beef and Vegetable Stew pairs wonderfully with crusty bread for dipping or over a bed of fluffy rice. A simple mixed greens salad with a light vinaigrette makes for a refreshing side, balancing the richness of the stew. For an added touch, serve it alongside a dollop of sour cream or a sprinkle of shredded cheese for creaminess.
How to Store Beef and Vegetable Stew
Store any leftovers of Beef and Vegetable Stew in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through. If you’d like to freeze the stew, portion it into freezer-safe containers, and it will last for up to 3 months. Thaw in the refrigerator before reheating.
Expert Tips for Cooking Beef and Vegetable Stew
- Use lean ground beef for a healthier option and less grease.
- Feel free to customize the vegetables based on what you have available; zucchini, bell peppers, or green beans work well.
- Don’t skip the fresh herbs; they add tons of flavor and aroma.
- For a thicker stew, let it simmer uncovered for the last 10 minutes.
- Consider adding a splash of red wine for depth of flavor.
Delicious Variations of Beef and Vegetable Stew
- For a spicy kick, add diced jalapeños or a teaspoon of red pepper flakes.
- Experiment with fresh herbs like thyme or coriander for a different flavor profile.
- Try a vegetarian version by omitting the beef and using lentils or chickpeas as a protein source.
Conclusion
You’ll fall in love with this Beef and Vegetable Stew for its flavor, ease of preparation, and versatility. It’s a wonderful addition to any dinner table, delivering warmth and satisfaction in every bowl. Don’t hesitate to try it; your family will thank you!
Beef and Vegetable Stew
Ingredients
Method
- Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until fully browned, breaking it into small pieces. Drain any excess fat if needed.
- Add the chopped onion and minced garlic. Cook for 3–4 minutes until the onion is translucent and fragrant.
- Stir in oregano, parsley, rosemary, and thyme. Cook for 1 minute, then add the carrots and cubed potatoes, mixing everything evenly.
- Pour in the canned fire-roasted tomatoes with their juice. Add the beef broth and tomato paste, stirring until the paste is fully incorporated.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until the vegetables are tender.
- Stir in the frozen peas and cook for 5 more minutes until heated through. Adjust seasoning with salt and pepper.
- Ladle the stew into bowls and garnish with fresh parsley for a touch of color and freshness.
