Beef and Vegetable Stew

Beef and Vegetable Stew

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This Beef and Vegetable Stew is the perfect combination of ingredients that you can enjoy with family or friends.

Beef and Vegetable Stew

  • 2 tbsp all-purpose flour
  • 1/2 tbsp salt
  • 1/4 tbsp pepper
  • 11/2 pound beef stew meat
  • 3 tbsp olive oil
  • 2 onions
  • 7 cloves garlic
  • 4 cups reduced-sodium beef broth
  • 1 can diced tomatoes in juice
  • 1 pound Yukon Gold potatoes
  • 2 pounds carrots
  • 2 tbsp chopped fresh thyme leaves

2 tablespoons all-purpose flour

  • 2 tablespoons all-purpose flour
  • 2 tablespoons all-purpose flour

Flour is used to make roux, which is a mixture of fat (usually butter) and flour used to thicken sauces. Roux can be added directly to a pan without any additional cooking in order to thicken the sauce, while other methods require you to cook the roux first before adding it.

1/2 teaspoon salt

A half-teaspoon of salt is the equivalent to one and a half teaspoons of table salt. To measure it, use a spoon or fork and add salt to your palm. Spread your fingers apart to measure how much you have added (this is also good for measuring out powdered sugar for baking).

Slicing meat with a sharp knife will help prevent it from drying out during cooking.

When adding ingredients such as flour or cornstarch, always add them in small increments so that you can adjust accordingly if needed due to taste preferences or recipe changes.

1/4 teaspoon pepper

Pepper is a spice that comes from the fruit of the pepper plant. It’s used in many cuisines around the world and is used in many different dishes, but it’s most well-known as a seasoning or condiment for meat dishes like stews. In this recipe, you’ll use 1/4 teaspoon of black pepper to season your beef and vegetable stew.

1 1/2 pounds beef stew meat, cut into 1-inch cubes (preferably chuck)

  • Vegetable oil
  • 1 1/2 pounds beef stew meat, cut into 1-inch cubes (preferably chuck)
  • 3 tablespoons all-purpose flour
  • 2 medium yellow onions, chopped

3 tablespoons olive oil or vegetable oil, divided

  • 2 tablespoons olive oil or vegetable oil
  • 1 tablespoon butter (optional)

To prepare the beef and vegetable stew, you will need:

  • 3 tablespoons olive oil or vegetable oil, divided into 2 parts

In a large frying pan over medium-high heat, add the 2 parts of your chosen fat. Once hot, add in the meat to brown it on all sides. Add salt and pepper if desired. Remove from pan when well browned and set aside on a plate for later use.

2 medium onions, sliced thin

Using a mandolin, slice the onions as thin as possible. If you don’t have a mandolin, it’s okay to use a knife (just be sure to cut the onion in half first). If you do use a food processor instead of cutting them by hand, don’t blend them—it will make them mushy and they’ll burn before they cook all the way through.

When slicing your onions, try not to cut them too thin or thick: if they’re too thin they’ll burn while cooking; if they’re too thick then they won’t cook all the way through before other ingredients are added to the pot.

7 cloves garlic, thinly sliced

It’s important to use a garlic with a good flavor. I recommend the Kirkland Signature® Organic Garlic. It has seven cloves per bulb and is grown in California’s Central Valley, near Modesto.

This variety comes from an ancient heirloom plant dating back to the mid-1800s. It grows very well there because of its low sulfur content and heat tolerance (it can withstand up to 100 degrees F). These two factors make it perfect for our area!

Garlic contains many essential nutrients like manganese, copper, vitamin C, selenium and B6 (just some of the reasons why we love it so much!).

4 cups reduced-sodium beef broth

Beef broth is a key ingredient in this recipe. Broth is made from beef bones, which are cooked for a long time to release their natural flavor and nutrients. The liquid that remains after the bones are cooked makes up the broth itself. You can use beef broth in soups and sauces for added flavor and aroma, or you can drink it as a hot beverage on its own!

Beef broth has many uses outside of the kitchen too: It’s often used in gardening because of its ability to fertilize plants (or “cows,” if you’re more familiar with that terminology). Beef bone marrow is also popular among athletes who enjoy using it as an energy boost before competitions—or at any time when they need an extra boost!

1 (14.5-ounce) can diced tomatoes in juice, undrained

  • Diced tomatoes are a great ingredient for a lot of different kinds of recipes. They’re chunky and flavorful, but they also have a mild flavor that makes them easy to use with other ingredients.
  • Diced tomatoes come in cans, which can be found in the canned fruit section of your local grocery store. A 14.5-ounce can is the right amount for this recipe; if you want to double it, just use two cans instead!
  • These canned fruits are packed full of vitamins A and C—both important nutrients that help keep us healthy by contributing to our immune systems and overall health.

1 pound Yukon Gold potatoes, peeled and cut into 3/4-inch pieces

Yukon Gold potatoes are a variety of potato that have a creamy texture and buttery flavor. They were first cultivated in the Yukon River Valley, hence their name.

Yukon Golds are high in potassium and vitamins C and B6. The skin is thin, so they’re great for roasting or making French fries or chips.

2 pounds carrots, peeled and cut into 3/4-inch pieces (about 6 medium carrots)

Cut the carrots into 3/4-inch pieces using a sharp knife. Peel them if you wish, but it’s not necessary.

2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves

There are 4 main reasons you should consider using dried thyme instead of fresh:

  • Dried thyme is more potent than fresh.
  • Dried thyme is stronger-smelling than fresh.
  • Dried thyme is cheaper than fresh.
  • It’s easier to find dried thyme in the marketplace, since it can be stored at room temperature and doesn’t need to be refrigerated like fresh herbs do.

This Beef and Vegetable Stew is the perfect combination of ingredients that you can enjoy with family or friends.

This Beef and Vegetable Stew is the perfect combination of ingredients that you can enjoy with family or friends.

This recipe requires:

  • 2 pounds of beef chuck, cut into 1” cubes
  • 1 cup of chopped onion
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced or pressed through a garlic press (about 2 tablespoons minced)


So, the next time you’re having some friends over for dinner, why not try out this Beef and Vegetable Stew? It will be fun for everyone involved and it’s sure to be a big hit!

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