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Beef and Vegetable Stew
Beef and Vegetable Stew
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Prep Time:
15 minutes
Cook Time:
135 minutes
Total Time:
150 minutes
Flavorful beef stew with tomato paste, rosemary, thyme, and red pepper flakes.
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
  • 1 teaspoon dried thyme
  • 0.25 teaspoon crushed red pepper flakes
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 10 ounces button mushrooms, quartered
  • 1 (10 ounce) package frozen green peas, thawed
Instructions:
  • Prepare to embark on a culinary adventure by gathering all the exquisite ingredients.
  • In a large pot over medium-high heat, sear the beef in hot oil until evenly browned on all sides, around 10 minutes. Remove the beef and set aside.
  • Combine the onion and tomato paste in the pot. Sauté until the onion is tender, approximately 5 minutes, stirring occasionally.
  • Add the beef back to the pot and mix in the beef broth. Lower the heat, cover, and let it simmer until the meat is tender, approximately 1 to 1 1/2 hours.
  • Combine potatoes, carrots, thyme, crushed red pepper flakes, rosemary, and bay leaf in the pot. Cover and simmer for 45 minutes, adding water if needed to reach desired consistency.
  • Combine the earthy mushrooms and vibrant peas into the sizzling pan, enjoying the aroma as they heat through perfectly in just 10 to 15 minutes of stirring.
  • Before serving, discard the rosemary sprig and bay leaf. Enjoy your meal!

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