Vegetable Beef Stew

Here’s a hearty and comforting recipe for Vegetable Beef Stew — tender beef chunks simmered with veggies in a rich broth. Perfect for chilly days!

🥕🥩 Vegetable Beef Stew

Ingredients:

• 2 lbs beef stew meat, cut into 1-inch cubes

• Salt and pepper, to taste

• 3 tbsp vegetable oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 4 cups beef broth

• 2 cups water

• 4 large carrots, peeled and sliced

• 3 celery stalks, sliced

• 4 medium potatoes, peeled and diced

• 1 cup frozen peas

• 1 cup green beans, trimmed and cut

• 1 can (14 oz) diced tomatoes

• 2 tbsp tomato paste

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 bay leaves

• 2 tbsp flour (optional, for thickening)

🔪 Instructions:

1. Brown the Beef:
   Season beef with salt and pepper. Heat oil in a large pot over medium-high heat. Brown beef in batches until well browned on all sides. Remove and set aside.

2. Cook Aromatics:
   In the same pot, add onion and cook until softened, about 4 minutes. Add garlic and cook 1 minute.

3. Deglaze & Simmer:
   Stir in tomato paste and cook 1 minute. Add diced tomatoes, beef broth, water, thyme, rosemary, bay leaves, and browned beef. Bring to a boil, then reduce heat and simmer, covered, for 1 ½ hours or until beef is tender.

4. Add Vegetables:
   Add carrots, celery, and potatoes. Simmer uncovered for 30 minutes until vegetables are tender.

5. Add Final Veggies:
   Stir in peas and green beans, cook another 10 minutes.

6. Thicken (Optional):
   If you want thicker stew, mix 2 tbsp flour with a little cold water to make a slurry, then stir into stew. Cook a few more minutes until thickened.

7. Serve:
   Remove bay leaves. Taste and adjust seasoning. Serve hot with crusty bread.

📝 Tips:

• For richer flavor, brown beef well and don’t overcrowd the pot.

• Add a splash of red wine or Worcestershire sauce for depth.

• Leftovers taste even better the next day!