Herbed Beef And Vegetable Stew
A hearty herbed beef and vegetable stew packed with rich tomato flavors, tender meat, and fresh herbs, perfect for comforting family dinners or casual gatherings.
Ingredients
- 3/4 cup flour ⓘ
- 1/2 teaspoon salt ⓘ
- 1 1/3 pounds stew beef ⓘ
- olive oil ⓘ
- 3 cans Italian tomatoes ⓘ
- 3 cans beef broth ⓘ
- 1/4 cup dry white wine (optional) ⓘ
- 1 cup frozen peas or green beans ⓘ
- 2 garlic cloves ⓘ
- dash dried basil ⓘ
- dash dried rosemary ⓘ
- dash dried oregano ⓘ
- dash dried thyme ⓘ
- dash pepper ⓘ
- dash salt ⓘ
Instructions
- Mix flour and salt in a bowl.
- Coat the stew beef with the flour mixture, shaking off excess.
- Heat olive oil in a 4 to 5-quart Dutch oven over medium-high heat until hot but not smoking.
- Brown the beef in 2 or 3 batches, then return all meat to the pot.
- Stir in canned tomatoes, beef broth, white wine (if using), garlic cloves, dried herbs, pepper, and bay leaves.
- Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring 3 or 4 times.
- Add sliced carrots, potatoes, green beans or peas, and chopped celery to the stew.
- Cover and simmer for an additional 45 minutes, stirring once or twice, until meat and vegetables are tender.
- Garnish with additional herbs before serving.
Tips & Substitutions
For a thicker stew, you can add a cornstarch slurry towards the end of cooking. If you don't have dry white wine, substitute with an equal amount of beef broth or apple cider vinegar. Fresh herbs can be used instead of dried; just remember to adjust quantities as they are more potent. For a variation, try adding a splash of Worcestershire sauce for extra depth of flavor.
Serving Suggestions
Serve this hearty herbed beef and vegetable stew with crusty bread or over mashed potatoes for a comforting meal. It pairs beautifully with Aunt Mabel'S Casserole for a delightful family dinner. Consider a side salad for freshness, or serve with steamed rice to soak up the delicious broth.
Storage & Reheating
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally, until heated through. You can also freeze the stew for up to 3 months; just ensure it's completely cooled before transferring it to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Herbed Beef And Vegetable Stew contains roughly 507 calories, with 16g protein, 90g carbohydrates, and 14g fat. It is an excellent source of vitamin C (145% of the Daily Value), iron (108% of the Daily Value), and dietary fiber (75% of the Daily Value). Note that it is relatively high in sodium, at 2040mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this stew?
Absolutely! While stew beef is ideal, you can substitute with chuck roast or even lamb for a different flavor profile. Just adjust the cooking time based on the type of meat used to ensure tenderness.
What vegetables can I add to the stew?
Feel free to customize your stew with seasonal vegetables. Carrots, potatoes, and celery are classic choices, but you can also include parsnips, turnips, or even mushrooms for added depth. Just ensure they are cut into similar sizes for even cooking.
How do I make this stew spicier?
To add some heat, incorporate red pepper flakes or a diced jalapeño during the cooking process. If you prefer a milder spice, consider adding a touch of smoked paprika for warmth without overwhelming heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).