Beef and Vegetable Stew

Name: Beef and Vegetable Stew
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 1 vegetable oil; 1 cubed beef stew meat; 1 onion, chopped or thinly sliced; 6 tomato paste; 14.5 beef broth; 1.5 mini gold potatoes; 1 chopped carrots; 1 thyme; 1/4 pepper; 1 rosemary; 1 bay leaf; 1 fresh mushrooms (not canned); 10 one package frozen peas; 1/2 red wine (optional)

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Beef and Vegetable Stew

Authorscoutmaster

DifficultyBeginnerCategoryDinner

This hearty beef and vegetable stew is so flavorsome and easy to prep. If you need to feed a crowd, try serving over rice.

Yields6 Servings

Prep Time15 minsCook Time45 minsTotal Time1 hr

Main Ingredients

1 tbsp vegetable oil

1 lb cubed beef stew meat

1 onion, chopped or thinly sliced

6 oz tomato paste

14.50 oz beef broth

1.50 lbs mini gold potatoes

1 cup chopped carrots

1 tsp thyme

¼ tsp pepper

1 tsp rosemary

1 bay leaf

1 cup fresh mushrooms (not canned)

10 oz one package frozen peas

½ cup red wine (optional)

Directions

Heat oil in a dutch oven over approx 16 coals. Add beef and cook until browned on all sides, about 10 minutes; remove meat and set aside.

Add onion and tomato paste to the dutch oven; cook and stir until onion is tender, about 5 minutes. Return beef to the dutch oven; stir in beef broth. Do not add any more coal yet under the dutch oven, cover the dutch for 5 minutes.

Add all remaining ingredients: potatoes, carrots, thyme, crushed red pepper flakes, rosemary, and bay leaf; Add mushrooms and peas; cook stir and add 1/2 cup of wine (optional). Cover the dutch oven.

Cook for 45-60 minutes maintain a generous portion of coals on top of the dutch oven approx 14 and continue replenishing the bottom 16 coals as they wither away.

Remove bay leaves or rosemary sprigs before serving.

Ingredients