This hearty Vegetable Beef Stew is the perfect comfort food, combining tender chunks of beef with a medley of vegetables simmered to perfection in a rich, savory broth. The combination of potatoes, carrots, celery, and peas adds layers of texture and flavor, making this stew a wholesome and satisfying meal. Whether you’re looking to warm up on a chilly day or feed a crowd with a nutritious and delicious dish, this stew is sure to become a family favorite.
Ingredients:
- 1 ½ lbs beef stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 cups water
- 4 large carrots, sliced
- 4 medium potatoes, peeled and diced
- 3 celery stalks, sliced
- 1 cup frozen peas
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Brown the beef: In a large pot, heat the olive oil over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside.
- Sauté the vegetables: In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion is translucent and the garlic is fragrant.
- Combine ingredients: Return the browned beef to the pot. Add the beef broth, water, diced tomatoes (with juice), carrots, potatoes, celery, bay leaves, thyme, rosemary, salt, and pepper. Stir to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 1 ½ to 2 hours, or until the beef is tender and the vegetables are cooked through.
- Add peas: About 15 minutes before the stew is done, stir in the frozen peas. Continue to simmer until the peas are heated through.
- Serve: Remove the bay leaves, taste, and adjust seasoning if necessary. Serve the stew hot, garnished with fresh parsley.
Enjoy your warm and comforting Vegetable Beef Stew!
