Herbed Beef Stew
Submitted by ken7211
Loaded herbed beef stew packed with potatoes, carrots, mushrooms, corn, peas, green beans, and fresh tomatoes. Rosemary, oregano, basil, and marjoram build layers of savory warmth.
YIELD
8 servingsPREP
25 minCOOK
2 hrsREADY
2 hrsWhen you want a stew that’s a full meal in every single spoonful, this is the one.
Beef cubes browned in oil get simmered with a whole herb garden: rosemary, oregano, basil, marjoram, and a couple of bay leaves. Tomato paste deepens the broth into something dark and rich.
Then the vegetables come in waves. First potatoes, carrots, and green pepper. Then frozen green beans, peas, corn, sliced mushrooms, and chopped fresh tomatoes pile in for the final stretch.
Every bowl is different depending on what your spoon scoops up, and that’s the beauty of it. This stew feeds 8 generously and tastes even better reheated.
Pro Tips
- Add frozen vegetables in the last 20 minutes so they stay bright and don’t turn to mush
- Use fresh tomatoes rather than canned for a brighter, less acidic flavor in the final stew
- Adjust salt carefully at the end since tomato paste and bouillon both add sodium
- Serve with crusty bread to soak up every drop of that herb-loaded broth
Ingredients
Directions
Brown meat in oil in a Dutch oven.
Add water, onion, seasonings and tomato paste.
Cover and simmer for 1½ hours or until meat is tender.
Stir in potatoes, carrots and green pepper; simmer 30 minutes.
Add additional water if necessary.
Stir in remaining ingredients; cover and simmer 20 minutes.
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