Vegetable Beef Stew
A hearty vegetable beef stew is not only comforting but super nutritious. A flavorful broth with veggies and juicy, tender beef just for cool nights.
Ingredients
- 1.5-2 pound beef stew meat
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 15 ounce can of corn, drained & rinsed
- 12 ounce bag of frozen veggies
- 2 medium potatoes, washed & diced
- 6 ounce tomato paste
- 28 ounce can of crushed tomatoes
- 3 cup beef broth
- 1/4 cup balsamic vinegar
- 1/4 cup rosemary, chopped & stems removed (sub with thyme)
- salt & pepper to taste
Instructions
- First, dice the onion, peel and dice the potatoes then mince the garlic cloves.
- Next, in a dutch oven or large pot add a little oil on medium high heat and sear the stew beef. Sear a side or two then remove from the pot. The meat will cook through later.
- Remove the meat once you have seared it then add in the diced onion and garlic. Add a little oil of the bottom looks dry. Season lightly with salt and black pepper.
- Cook the onions and garlic until the onions are translucent and the garlic starts to brown. Then, lower the heat to medium and add in the tomato paste.
- Now, cook the tomato paste while mixing it in with the onions and garlic.Next, toss in the corn, mixed veggies and the diced potatoes.
- Then, add in the can of crushed tomatoes and beef broth. Next, add in the balsamic vinegar and add in some salt and pepper. Be careful, you can always add more later. Toss in the chopped rosemary then cover the pot.
- Allow the vegetable beef stew to simmer for about 20-25 minutes. Check in and give the stew a stir every couple of minutes. Simmer the stew until the potatoes are soft and easily pierced with a fork. At this point the stew is ready to serve. Taste for salt before serving.
- Quick note, for more tender beef do not add the potatoes or mixed vegetables first. Add everything then cover the pot and allow the stew to simmer slowly for about 30-40 minutes. When you notice the beef starting to get tender then add the veggies and potatoes. Cook the remaining 20-25 minutes to allow the potatoes to cook. Do this to avoid over cooking them.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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