Vegetable Beef Stew

Print Friendly Version Print Friendly Version

This hearty stew is packed with protein, vegetables and flavor!  Make a big pot of this and you’ll have some tasty leftovers – bring some to work for lunch.  While this recipe takes a little longer than most of our meals, it’s worth the wait and is still easy to make.

Ingredients:  Vegetable Beef Stew

  • 1 1/2 box of low-sodium beef stock
  • 1 pound beef chuck – cut into 1 inch cubes
  • olive oil
  • 2 cups of frozen vegetable medley (corn, peas, carrots and green beans) – thawed
  • salt and pepper 


In a large soup pot, bring 1/2 of one box of your beef stock to a boil, reduce to a simmer and cook until the liquid is reduced by half.   This enhances the stock, giving it a deep flavor.  

Remove beef from the fridge at least 15 minutes prior to use.  Add olive oil to a large skillet over medium high.  Pat the beef dry with paper towels and season with salt and pepper.  Once the oil comes up to a high heat, add in beef.  Sear beef on all sides to a deep golden brown – about 10 minutes.  Remove the meat to a plate.  Add a couple tablespoons of your beef stock to deglaze the pan.  Use a wooden spoon to scrape up the brown bits from bottom.  Add beef and deglazed bits to the soup pot and bring to a light simmer. Cover and cook at a light simmer for an additional 1 1/2 to 2 hours, until the beef becomes very tender and most of the liquid has cooked out.  Add the other box and 1/2 of stock to the pot with the vegetable medley.  Allow veggies to warm through.  Ladle and serve with a garnish of parm cheese.

TAGS: , ,


You can be the first one to leave a comment.

Leave a Comment