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Beef and Vegetable Stew

A hearty and comforting stew packed with flavor and nutrition, perfect for chilly evenings and family dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds ground beef Use lean ground beef for a healthier option.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 0.5 tsp crushed rosemary
  • 0.5 tsp dried thyme
  • 4 medium carrots, peeled and chopped
  • 2 medium Yukon Gold potatoes, cubed
  • 14.5 oz fire-roasted canned tomatoes Include juice.
  • 1.25 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 2/3 cup frozen peas
  • to taste Salt and pepper

Method
 

Preparation
  1. 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.
  2. Add the chopped onion and minced garlic. Cook for 3–4 minutes until the onion is translucent and fragrant.
  3. Stir in oregano, parsley, rosemary, and thyme. Cook for 1 minute, then add the carrots and cubed potatoes, mixing everything evenly.
Cooking
  1. Pour in the canned fire-roasted tomatoes with their juice. Add the beef broth and tomato paste, stirring until the paste is fully incorporated.
  2. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until the vegetables are tender.
  3. Stir in the frozen peas and cook for 5 more minutes until heated through. Adjust seasoning with salt and pepper.
Serving
  1. Ladle the stew into bowls and garnish with fresh parsley for a touch of color and freshness.

Notes

Pairs wonderfully with crusty bread or over a bed of rice. Can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months.