Description
This hearty beef and vegetable stew is a comforting and flavorful one-pot meal, featuring tender cubed beef slowly simmered with potatoes, carrots, mushrooms, and peas in a tomato-enriched broth seasoned with rosemary, thyme, and a hint of crushed red pepper flakes.
Ingredients
Scale
Main 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
- 10 ounces button mushrooms, quartered
- 1 (10 ounce) package frozen green peas, thawed
Herbs and Seasonings
- 1 teaspoon dried thyme
- 0.25 teaspoon crushed red pepper flakes
- 1 sprig fresh rosemary
- 1 bay leaf
Instructions
- Gather Ingredients: Collect all the ingredients needed for the stew to ensure a smooth cooking process.
- Brown the Beef: Heat vegetable oil in a large pot over medium-high heat. Add the cubed beef stew meat and cook until it is browned on all sides, approximately 10 minutes. Once browned, remove the beef from the pot and set aside.
- Sauté Onions and Tomato Paste: In the same pot, add the thinly sliced onion and tomato paste. Cook and stir the mixture until the onion becomes tender and the tomato paste is fragrant, about 5 minutes.
- Simmer Beef with Broth: Return the browned beef to the pot and stir in the low fat, low sodium beef broth. Reduce the heat to low, cover the pot, and let it simmer gently for 1 to 1 1/2 hours until the beef becomes tender.
- Add Vegetables and Herbs: Add the cubed potatoes, chopped carrots, dried thyme, crushed red pepper flakes, fresh rosemary sprig, and bay leaf to the pot. Continue to simmer the stew, covered, for 45 minutes. Add a little water if the stew becomes too thick during cooking.
- Incorporate Mushrooms and Peas: Finally, add the quartered button mushrooms and thawed frozen green peas to the pot. Cook and stir until these vegetables are heated through, which will take about 10 to 15 minutes.
- Remove Herbs and Serve: Before serving, remove the rosemary sprig and bay leaf from the stew. Serve hot and enjoy your flavorful beef and vegetable stew.
Notes
- This stew is richly flavored with the addition of tomato paste, rosemary, thyme, and a subtle kick from crushed red pepper flakes.
- Adding water during simmering helps maintain the desired consistency of the stew if it thickens too much.
- For a thicker broth, reduce the amount of added water or simmer uncovered for the last few minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 367 kcal
- Sugar: 10 g
- Sodium: 370 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 8 g
- Protein: 31 g
- Cholesterol: 65 mg
