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Hearty Beef and Vegetable Stew

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PREP TIME
15 min
COOKING TIME
135 min
TOTAL TIME
150 min
SERVINGS
6 servings
Dinner
Hearty Beef and Vegetable Stew
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
  • 1/4 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
1
Collect all the necessary components for cooking.
2
Heat a substantial amount of oil in a large vessel over an elevated heat setting. Introduce beef into the pot and cook until it is uniformly browned on all sides, taking approximately 10 minutes; take the meat out of the pot and set it aside temporarily.
3
Add an onion and a paste made from tomatoes to the same cooking vessel; stir constantly until the onion becomes tender, which should take around 5 minutes.
4
Return the previously removed beef to the pot; stir in a liquid made from beef broth. Decrease the heat setting to a lower level, cover the pot, and let it simmer until the meat is tender, which typically takes 1 to 1.5 hours.
5
Add potatoes, carrots, thyme, crushed red pepper flakes, rosemary, and a bay leaf to the pot; let it simmer, covered, for 45 minutes, adding some water if the stew becomes too dense.
6
Add mushrooms and peas to the pot; cook and stir until they are heated through, which should take around 10-15 minutes.
7
Remove the rosemary sprig and bay leaf before serving.