Name: Beef and Vegetable Stew
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Vegetable oil - 1 tablespoon; Cubed beef stew meat, trimmed - 1 pound; Onion, thinly sliced - 1; Tomato paste - 1 (6 ounce) can; Low fat, low sodium beef broth - 1 (14.5 ounce) can; Potatoes, cubed - 3; Chopped carrots - 1 cup; Dried thyme - 1 teaspoon; Crushed red pepper flakes - ¼ teaspoon; Fresh rosemary - 1 sprig; Bay leaf - 1; Button mushrooms, quartered - 10 ounces; Frozen green peas, thawed - 1 (10 ounce) package

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Beef and Vegetable Stew

1. Vegetable oil - 1 tablespoon

2. Cubed beef stew meat, trimmed - 1 pound

3. Onion, thinly sliced - 1

4. Tomato paste - 1 (6 ounce) can

5. Low fat, low sodium beef broth - 1 (14.5 ounce) can

6. Potatoes, cubed - 3

7. Chopped carrots - 1 cup

8. Dried thyme - 1 teaspoon

9. Crushed red pepper flakes - ¼ teaspoon

10. Fresh rosemary - 1 sprig

11. Bay leaf - 1

12. Button mushrooms, quartered - 10 ounces

13. Frozen green peas, thawed - 1 (10 ounce) package

How to cook deliciously - Beef and Vegetable Stew

1. Stage

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.

2. Stage

Add onion and tomato paste to the same pot; cook and stir until onion is tender, about 5 minutes. 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.

3. Stage

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.

4. Stage

Add mushrooms and peas; cook and stir until heated through, about 10 to 15 minutes. Remove rosemary sprig and bay leaf before serving. LGartner