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Hearty beef and vegetable stew recipe

Hearty beef and vegetable stew recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Stewing steak

This hearty beef and vegetable stew can be made in the slow-cooker if you prefer. It is also the backbone for an excellent beef soup, if you actually have any leftovers!

4 people made this

IngredientsServes: 8

  • 2 tablespoons olive oil
  • 900g stewing or braising steak, cut into 2.5cm chunks
  • 2 large sweet onions, diced
  • 240g large chunks of celery
  • 4 large carrots, peeled and cut into large rounds
  • 450g crimini mushrooms, sliced
  • 2 tablespoons minced garlic
  • 475ml dry red wine
  • 4 large tomatoes, chopped
  • 680g red potatoes, cut into 2.5cm chunks
  • 1 tablespoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon dried sage
  • 945ml beef stock
  • 475ml tomato passata

MethodPrep:30min ›Cook:4hr20min ›Ready in:4hr50min

  1. Heat olive oil in a large pan over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef to a plate lined with kitchen paper, keeping pan over heat and retaining the beef drippings.
  2. Cook and stir onion, celery and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
  3. Pour red wine into the pan; bring to the boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
  4. Return beef to pan with potatoes, basil, thyme, marjoram and sage. Pour beef stock and tomato passata over the mixture. Bring the liquid to a simmer.
  5. Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

Note:

To create a soup from this stew, chop up vegetables and beef pieces into much smaller pieces and add vegetable stock or water until it resembles a soup. Simmer briefly, but not too high as it will make the soup extremely cloudy.

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Reviews & ratingsAverage global rating:(193)

Reviews in English (147)

by Sarah Jo

I used two and a half pounds of stew meat because honestly, I can't afford top round. I also used sliced baby bella mushrooms instead of crimini. I did not have time to make this in a dutch oven. I browned the meat in the oil, then added it to my crockpot with the celery and the carrots. I then sauteed the onions and garlic in the drippings with a little butter until the onions turned translucent, then I deglazed the pan with the wine. I poured all of it into the crockpot, then added the tomatoes, potatoes, spices, beef stock and tomato sauce. I let this cook all day until my family got home. I made homemade yeast rolls to go with. This was one of the best stews I've ever made. It's got a beef burgundy feel to it, it's rich and decadent tasting. I had a big bowl when I got home from work and it was like eating a big hug. EXCELLENT recipe.-21 Sep 2012

by naples34102

Big and hearty, with a beefy tomato taste. Rich and robust, satisfying, stick to your ribs good. Other than coating the meat in flour first, I made no changes to the recipe. I had my doubts that 4-6 hours simmering was necessary and even thought it might work against this dish, but I chose to follow the directions. After two hours I was ready to call it quits but let it go another hour – and shouldn’t have. By this time, three hours, the meat had broken down and started to fall apart into small pieces. I would have much preferred a stew with good-sized chunks of meat. Four stars rather than five for directions that essentially took this backward as it overcooked. After two hours it seemed to have reached a turning point and lost quality beyond that. An hour and a half to two hours would have resulted in tender meat that still held its shape.-11 Nov 2013

by Leina

Delicious! I didn't have fresh tomatoes, so I used canned diced. Also, I didn't have all the herbs recommended, so I used dried Rosemary, Thyme and Basil. Used Chiati for the red wine and it went beautifully with the finished product. Best beef stew I have ever made! Such an easy recipe too! My husband loved it!-16 Oct 2012


Heart Health and Hearty Beef & Vegetable Stew

Beef gets an underserved bad rap when it comes to health, especially heart health. However, research shows that a heart-healthy diet and lifestyle that includes lean beef (like in this hearty beef and vegetable stew!) can reduce risk factors for heart disease, including elevated cholesterol and blood pressure.

Being that February is National Heart Health Month, I thought I’d share some highlights about beef’s role in heart health and its overall nutritional benefits. Then you can rest assured as you dive into a bowl of this Hearty Beef and Vegetable Stew recipe, which will keep your heart warm, satisfied, and healthy during these cold winter months!

Beef and Heart Health

  • A 2014 study from Penn State University demonstrated that eating lean beef as a protein source, as part of a dietary pattern rich in fruits, vegetables and low-fat dairy (known as the DASH Diet) can help significantly reduce blood pressure. The study authors noted that these results suggest it’s the total amount of protein – not the type – that is instrumental in reducing blood pressure as part of a DASH-like dietary pattern.
  • A 3-ounce serving of beef provides 150-170 calories (calories depend on cut of beef), about half your Daily Value for protein and more than 10 essential nutrients like vitamin B12, selenium, and zinc. Learn more about Beef’s Big 10.

  • Whether grass-finished or grain-finished all cattle spend most of their lives eating grass. (I saw this firsthand on a sponsored beef farm tour in the fall of 2013.)
  • There are many lean cuts of beef, including flank steak, strip steak, bottom round roast, and top sirloin. Check out this Interactive Butcher Counter to see the nutrition facts and best cooking methods for all beef varieties.
  • If you keep kosher like I do, your beef choices are more limited. Be sure to check out my archived posts all about kosher beef here and here.
  • Beef is versatile and can be made in so many different ways: grilled, broiled, roasted, stir fried, pan fried, braised, stewed, slow cooked. You’ll want to choose your cooking method based on the type of meat you purchase. Then the fun gets started with choosing flavors for marinades, rubs, sauces, and more!

Hearty Beef & Vegetable Stew

Now are you ready to indulge in this flavorful hearty beef and vegetable stew made with mushrooms, sweet potatoes, carrots, parsnip, white beans, and lots of herbs and spices?!


  • 2 pounds grass-fed stew meat (we like it extra meaty)
  • 2 quarts beef stock (homemade is best)
  • 1 large sweet onion
  • 5 large carrots
  • 5-7 stalks celery
  • 8-15 cloves of garlic (the more the better, IMO)
  • 1 pound of potatoes (optional -- you could sub yams or butternut squash)
  • 1 cup red wine
  • 1-2 tbsp. organic tomato paste
  • 6 bay leaves
  • 3 sprigs fresh lemon thyme or 1/2 tbsp. dried thyme (more or less to suit your tastes)
  • 1 sprig fresh rosemary or 1 tsp. dried rosemary (more or less to suit your tastes)
  • 1/2 tsp. smoked paprika
  • Sea salt and black pepper to taste
  • Expeller-pressed coconut oil
  1. Cut your stew meat into bite-sized pieces if it isn't already. Set aside.
  2. Chop your onions, celery, carrots, and potatoes into bite sized peices. Set aside.
  3. Mince your garlic.
  4. In a heavy stock pot (I like my enameled cast iron pot for stews), heat 3 tbsp. expeller-pressed coconut oil over medium-high heat.
  5. Add your garlic and meat and cook until the meat is browned, careful not to burn the garlic.
  6. Add your veggies and stir until the veggies are mixed in well with the meat (you might need to add a tad more oil).
  7. Add the red wine and cook for 5-8 minutes to allow the alcohol to cook off.
  8. Add the tomato paste and spices. Stir to combine.
  9. Add your beef stock.
  10. Cover and bring to a simmer, and then lower the heat. Let simmer for 1 hour and then taste for salt and seasoning. Adjust the seasoning to suit your tastes. I always end up adding a tad bit more thyme for whatever reason. I think it's because I am addicted to lemon thyme. If you want a thicker stew, you can add a little corn starch or arrow root in at this time, but I never do.
  11. The stew can be eaten at this point (provided the veggies are done), but honestly, it tastes best if it can simmer on super low heat for 3-4 hours before serving.
  12. This recipe freezes nicely and makes great lunches and dinners when you're in a hurry!

Feel free to play around with the veggies you put in your stew. The ingredients listed below are how we make ours, but there really aren’t many rules here! This stew is easy to switch up, and it’ll taste amazing no matter which veggies you include.

  • Onion: Finely chopped.
  • Garlic: You’ll need about 4 cloves.
  • Carrot: I love how soft and warm the carrots get inside this stew! Feel free to leave this out to make a keto vegetable stew.
  • Red Bell Pepper: If desired, you can use a different kind of bell pepper.
  • Mushrooms: I used cremini mushrooms.
  • Zucchini: Slice into semi-circles of your desired size.
  • Sweet Potato: Peeled and cut into 1/2-inch pieces. You can leave this out or swap with butternut squash, turnip or pumpkin to make this vegetable stew keto.
  • Italian Herbs: Go with your favorite brand of Italian seasoning or make your own.
  • Tomato Puree: This will add flavor and some thickness to the stew.
  • Coconut Aminos: This light soy sauce substitute is way lower in sodium!
  • Balsamic Vinegar: For flavor.
  • Arrowroot Starch: Mixed with 3 tablespoons of water.
  • Chopped Tomatoes: You can use fresh or one 14-ounce can of San Marzano diced tomatoes.
  • Vegetable Stock: Nutrient-dense vegetable stock ties this stew together.
  • Kale: Chopped to desired size.
  • Salt & Pepper: To taste.

Recipe Summary

  • Nonstick cooking spray
  • 2 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 12 ounces tiny new potatoes, quartered
  • 4 mediums carrots, cut into 1/2-inch pieces
  • 1 medium onion, cut into wedges
  • 1 10.75 ounce can reduced-fat and reduced-sodium condensed cream of mushroom soup
  • 1 cup lower-sodium beef broth
  • 1 teaspoon dried marjoram or dried thyme, crushed
  • 2 cups frozen cut green beans

Coat a large skillet with nonstick cooking spray heat over medium-high heat. Add half of the beef cubes. Cook and stir until brown remove from skillet. Add remaining beef cubes cook and stir until brown. Drain off fat.

Place meat in a 3 1/2- or 4-quart slow cooker. Add potatoes, carrots, onion, cream of mushroom soup, broth, and marjoram. Stir to combine.

Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.

If using low-heat setting, turn cooker to high-heat setting. Stir in green beans. Cover and cook about 30 minutes more or just until beans are tender.


Instructions

Preheat oven to 425°F. Toss vegetables with 1 tablespoon of the oil. Arrange in single layer on large baking sheet. Roast 20 minutes or until vegetables are golden brown.

Meanwhile, heat remaining 1 tablespoon oil in large skillet on medium-high heat. Brown beef in batches. Return all beef to skillet. Add roasted vegetables, stock, wine, salt, pepper, thyme and bay leaves.

Bring to boil. Reduce heat to low simmer 10 minutes or until sauce is slightly thickened. Remove bay leaves before serving.


Reviews ( 7 )

Great recipe! I made a couple of small changes and hubby loved this meal so it's a keeper! I used red potatoes instead of turnips and omitted leeks because I didn't have any on hand. I also used Mississippi Mud beer because my husband loves it and their huge single serving bottle allows me enough to have the 12 Oz for the stew and plenty to fill his frosty beer mug with, so that's an added bonus.

I browned my beef in 2 batches in a cast iron skillet so they could get some yummy char before adding to a medium sized stock pot, since we don't own a Dutch oven (so sad, I know). Other than that, followed all the steps the same and this dish came out sooo good. I served the stew on top of mashed red potatoes and it put my hubby right to sleep, lol :) This is definitely a manly meal but I enjoyed it too!

A tip when browning the beef. make sure it's dry (most beef is pretty dry straight out of the wrapper. if not, blot it with a paper towel or cloth). and leave space between each piece of meat in the oil or the pieces will "sweat" too close to each other and the browning will not "crisp up" like it needs to to seal in the juices. I learned this the hard way by dumping all the meat in the oil together, and just got a gray watery mass that was tough by the end. It's worth it to do 3-4 rounds of the meat, browning all sides, then removing to another dish while you brown the rest. I have also browned stew beef in olive oil rather than vegetable oil, and as long as you don't have very high heat, it works great and is a bit more healthy : ) I had to give this 3 stars because while it's a great recipe, I have never had a good beef stew cook that quickly. It needs a few hours on a very low simmer to really have tender beef (add potatoes/turnips last hour.)


Vegetable Beef Soup Recipes Homemade : Homemade Vegetable Beef Soup Recipe Allrecipes

Vegetable Beef Soup Recipes Homemade

You are going to really love this slow cooked hearty vegetable beef soup. Homemade vegetable beef soup freezes beautifully! He loved making breads, coffee cakes and any kind of soup. The easiest way to do is add all the ingredients, except the zucchini, lemon juice and egg to a crockpot and cook it on low for 8 hours or high for 4 hours. This homemade vegetable beef soup recipe has been in my family for years. Homemade vegetable soup with dumplingsin the midnight kitchen. My mom was a fantastic cook & baker but my dad was excellent in his own right and liked to share kitchen time with her. Especially when leaves and temperatures are falling and you just want a big, warm bowl of comfort! 32 oz of beef broth into the pot and.

The easiest way to do is add all the ingredients, except the zucchini, lemon juice and egg to a crockpot and cook it on low for 8 hours or high for 4 hours. A way to use up some vegetable leftovers. Homemade vegetable beef soup freezes beautifully! You can freeze in freezer bags or plastic containers and then thaw completely and heat on the stove or in a crock pot before serving. The recipe is easily adaptable to whatever vegetables you have on hand. This homemade vegetable beef soup recipe combines beef stew meat with traditional frozen vegetables to create a hearty meal the whole family will enjoy. Homemade vegetable beef barley soup. I always get super anxious around this. My children and grandchildren say this is the best soup in the whole wide world. For this homemade vegetable soup recipe, i'm using peas, carrots, potatoes, green beans, potatoes, celery, onions and diced tomatoes!

Slow Cooker Vegetable Beef Soup Recipe Bettycrocker Com from images-gmi-pmc.edge-generalmills.com Vegetable beef soup is made with tender chunks of slow simmered chuck roast with onions, celery, carrots, potatoes, tomatoes and green beans. The recipe is easily adaptable to whatever vegetables you have on hand. Homemade vegetable beef soup recipes. Now for the broth, you can use beef broth, vegetable broth or chicken broth. This vegetable beef soup recipe can also be made in just 30 minutes by simmering the ingredients on the stove top. Jump to recipe 86 comments ». Nothing beats a good vegetable beef soup.

Mushrooms, warm water, plain flour, chili flakes, pepper, olive oil and 15 more.

After just 15 minutes of prep time, just throw all of the ingredients into your trusty dutch oven to simmer until the potatoes are tender, about. It makes a lot of soup but freezes beautifully. Craving a hearty and tasty vegetable beef soup? However, it's usually a little of this and a little of that. Homemade vegetable beef soup using fresh, wholesome ingredients, for a remarkably flavorful and warming homemade soup. The recipe is easily adaptable to whatever vegetables you have on hand. Be the first to review this recipe. Make a big pot and serve with a hunk of crusty. This homemade vegetable beef soup is super easy to make, so hearty and filling. The easiest way to do is add all the ingredients, except the zucchini, lemon juice and egg to a crockpot and cook it on low for 8 hours or high for 4 hours. Homemade vegetable beef soup recipes. A way to use up some vegetable leftovers. + 4 4 more images.

Making this soup in a crockpot is so easy. However, it's usually a little of this and a little of that. This homemade recipe is so easy and delicious, it will become your favorite! It makes a lot of soup but freezes beautifully.

Homemade Vegetable Beef Soup Recipe Healthy Fitness Meals from healthyfitnessmeals.com A family favorite for years and years. Craving a hearty and tasty vegetable beef soup? (i make this keto veggie soup for something light yet hearty, but for a full meal, i make keto beef stew!) plus, this one is a balance between flavor and simplicity, so i'm pretty. Mushrooms, warm water, plain flour, chili flakes, pepper, olive oil and 15 more. It's loaded with fresh vegetables and that great beefy flavor.

You are going to really love this slow cooked hearty vegetable beef soup.

Be the first to review this recipe. Homemade vegetable beef soup recipes. This homemade recipe is so easy and delicious, it will become your favorite! Place the pot under low heat for 3 hours and make sure that the pot is left uncovered. For this homemade vegetable soup recipe, i'm using peas, carrots, potatoes, green beans, potatoes, celery, onions and diced tomatoes! A family favorite for years and years. However and whenever you cook it, homemade vegetable beef soup is a nearly perfectly balanced meal of protein and nutrient rich veggies. This link is to an external site that may or may not meet accessibility guidelines. I like to make this soup with a slow simmered chuck roast. Please read my disclosure policy. The recipe is easily adaptable to whatever vegetables you have on hand. Making this soup in a crockpot is so easy.

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Quick And Easy Vegetable Beef Soup Southern Bite from southernbite.com A bowlful of this soup will help keep you warm even on the chilliest winter nights. Check the beef every once in a while to make. Homemade vegetable beef soup freezes beautifully! Homemade vegetable beef barley soup. A family favorite for years and years.

I like to make this soup with a slow simmered chuck roast.

It's warming, it's filling, and it's good for us. By the time you finish reading this, you will be an expert on how to make your very own homemade vegetable beef soup recipe. This link is to an external site that may or may not meet accessibility guidelines. My children and grandchildren say this is the best soup in the whole wide world. My mother and grandmother made this soup using home canned vegetables. Best homemade vegetable beef soup from delicious soup recipes saving room for dessert. In a large pot, spray. This homemade vegetable beef soup recipe has been in my family for years. And cut your vegetables into little smaller than bite. Salt and pepper, to taste. This homemade vegetable beef soup recipe combines beef stew meat with traditional frozen vegetables to create a hearty meal the whole family will enjoy. Homemade vegetable soup makes a regular appearance at our house in the winter. Our most trusted homemade vegetable beef soup recipes.

A family favorite for years and years.

Making this soup in a crockpot is so easy.

32 oz of beef broth into the pot and.

This is a hearty and classic recipe that's sure to please the whole family.

A family favorite for years and years.

Brown ground beef and onion together in a.

This post may contain affiliate links.

The very best thing for lunch or dinner on a chilly evening.

Mushrooms, warm water, plain flour, chili flakes, pepper, olive oil and 15 more.

This is a hearty and classic recipe that's sure to please the whole family.

This post may contain affiliate links.

Can i just brag about my family for a quick sec?

Homemade vegetable beef soup recipes.

Especially when leaves and temperatures are falling and you just want a big, warm bowl of comfort!

Just throw the whole garden in there honey!

On a random saturday once the weather turns cold, i make a mega.

Homemade vegetable beef soup using fresh, wholesome ingredients, for a remarkably flavorful and warming homemade soup.

However, it's usually a little of this and a little of that.

Now for the broth, you can use beef broth, vegetable broth or chicken broth.

The recipe is easily adaptable to whatever vegetables you have on hand.

It's loaded with fresh vegetables and that great beefy flavor.

However, since i do not garden any more, i use store.

On a random saturday once the weather turns cold, i make a mega.

I like to make this soup with a slow simmered chuck roast.

Please read my disclosure policy.

(i make this keto veggie soup for something light yet hearty, but for a full meal, i make keto beef stew!) plus, this one is a balance between flavor and simplicity, so i'm pretty.

Now for the broth, you can use beef broth, vegetable broth or chicken broth.

Homemade vegetable beef soup using fresh, wholesome ingredients, for a remarkably flavorful and warming homemade soup.

You can freeze in freezer bags or plastic containers and then thaw completely and heat on the stove or in a crock pot before serving.

Easy homemade vegetable beef soup recipe with sauerkraut in 11 steps.

Place the pot under low heat for 3 hours and make sure that the pot is left uncovered.


How to make hearty beef stew

  • In a medium bowl toss the stew beef with the flour and set aside.
  • Heat a dutch oven ( I use a 7qt) or heavy bottom pot to medium-high heat. Add half of the vegetable oil and add half of the meat, sprinkle half of the salt and pepper. Cook 3-4 minutes, flipping halfway through. Remove and repeat with the rest of the beef.
  • Add in the rest of the oil and add the carrots and onions and cook 3-4 minutes.
  • Add in the garlic and tomato paste and cook another 1-2 minutes.
  • Add in beef broth, wine, Worcestershire sauce, thyme, and rosemary. Bring to a boil then reduce heat and simmer on medium-low for 1 hour.
  • Add in chopped potatoes, then cover and simmer until tender about 45 minutes.
  • Add in frozen peas and let heat through 5 minutes. Garnish with fresh parsley and serve!


  • 2 tablespoons butter
  • 1 medium leek, cleaned and coarsely chopped
  • 3 medium carrots, halved lengthwise and thinly sliced
  • 3 ribs celery, coarsely chopped
  • 1/4 cup flour
  • 1 teaspoon McCormick Gourmet™ Organic Garlic Powder
  • 1 teaspoon Sicilian Sea Salt
  • 1/2 teaspoon McCormick Gourmet™ Organic Marjoram Leaves
  • 1/2 teaspoon McCormick Gourmet™ Organic Thyme Leaves
  • 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
  • 1 container (32 ounces) Kitchen Basics® Unsalted Vegetable Stock, (4 cups)
  • 1 can (14 1/2 ounces) petite diced tomatoes, undrained
  • 1 pound potatoes, peeled and cut into 1/2-inch cubes
  • 1 package (8 ounces) mushrooms, quartered

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