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Beef and Vegetable Stew

Yields6 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

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

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
1

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.

2

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.

3

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.

4

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.

5

Remove bay leaves or rosemary sprigs before serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories367
% Daily Value *
Total Fat 11g15%

Saturated Fat 4g20%
Cholesterol 65mg22%
Sodium 370mg17%
Total Carbohydrate 37g14%

Dietary Fiber 8g29%
Total Sugars 8g
Protein 31g
Vitamin C 40mg45%
Calcium 61mg5%
Iron 6mg34%
Potassium 1381mg30%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.