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This hearty beef and vegetable stew is so flavorsome and easy to prep. If you need to feed a crowd, try serving over noodles.
Ingredients
- vegetable oil: 1 Tbsp
- beef stew meat: 1 pound (trimmed, cubed)
- onion: 1 piece (sliced)
- tomato paste: 1 can (6 ounce can)
- low fat, low sodium beef broth: 1 can (14.5 ounce can)
- potatoes: 3 piece (cubed)
- carrots: 1 cup (chopped)
- thyme: 1 tsp (dried)
- red pepper flakes: 0.25 tsp (crushed)
- sprig fresh rosemary: 1 piece
- bay leaf: 1 piece
- ounces button mushrooms, quartered: 10 piece
- frozen green peas: 1 pack (10 ounce pack, thawed)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Heat oil in a large pot over medium-high heat. Add beef and cook until browned on all sides, about 10 minutes; remove meat and set aside. Dotdash Meredith Food Studios
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Add onion and tomato paste to the same pot; cook and stir until onion is tender, about 5 minutes. Dotdash Meredith Food Studios
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Return beef to the pot; stir in beef broth. Reduce heat to low, cover, and simmer until meat is tender, about 1 to 1 1/2 hours. Dotdash Meredith Food Studios
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Add potatoes, carrots, thyme, crushed red pepper flakes, rosemary, and bay leaf; simmer, covered, for 45 minutes, adding some water if stew gets too thick. Dotdash Meredith Food Studios
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Add mushrooms and peas; cook and stir until heated through, about 10 to 15 minutes. Dotdash Meredith Food Studios
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Remove rosemary sprig and bay leaf before serving. Enjoy! Dotdash Meredith Food Studios
