Herbed Beef-N-Vegetable Stew
A hearty herbed beef stew loaded with vegetables and rich tomato flavors, perfect for comforting family dinners or weekend gatherings. Aromatic herbs enhance the robust taste.
Ingredients
- 1/2 cup flour ⓘ
- 1 1/2 teaspoons salt ⓘ
- 4 pounds fat trimmed boneless beef chuck, cut in 1-inch pieces
- 1/4 cup vegetable oil ⓘ
- 1 (35 oz) can tomatoes in juice ⓘ
- 2 cups beef broth ⓘ
- 1 tablespoon minced garlic ⓘ
- 1 teaspoon dried basil ⓘ
- 1 teaspoon dried rosemary ⓘ
- 1 teaspoon dried oregano ⓘ
- 1 teaspoon dried thyme ⓘ
- 1/2 teaspoon freshly ground pepper ⓘ
- 2 bay leaves (1 1/2-inch long) ⓘ
- 1 pound carrots, cut in 1/4-inch pieces ⓘ
- 12 ounces small mushrooms, halved ⓘ
Instructions
- Mix flour and salt in a bowl.
- Coat beef pieces with the flour mixture.
- Shake off any excess flour.
- Heat vegetable oil in a 5-quart Dutch oven over medium-high heat.
- Brown the beef in 2 or 3 batches, then return all meat to the pot.
- Stir in tomatoes, beef broth, minced garlic, dried basil, rosemary, oregano, thyme, freshly ground 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 carrots, mushrooms, green beans, celery, and chopped parsley.
- Cover and simmer for an additional 45 minutes, stirring once or twice until meat and vegetables are tender.
Nutrition & Diet Analysis (per serving)
584
kcal
29% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Wheat/Gluten
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).
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).