Description
This hearty vegetable-meat stew offers a comforting and nutritious meal perfect for chilly days. Packed with tender beef, a medley of fresh vegetables, and rich flavors from herbs and spices, it’s an easy-to-make one-pot dinner that satisfies the soul and fills the belly.
Ingredients
Scale
Meat
- 1 lb (450g) beef stew meat (or use ground beef, lamb, or chicken)
Vegetables
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 medium carrots, sliced
- 3 medium potatoes, diced
- 2 celery stalks, chopped
- 1 cup green beans, trimmed and cut into pieces
- 1/2 cup frozen peas
- 1/2 cup corn kernels (fresh, canned, or frozen)
Liquids & Canned Goods
- 1 can (14.5 oz) diced tomatoes (with juice)
- 4 cups beef or chicken broth (or water)
Seasonings & Herbs
- 2 tablespoons olive oil
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the meat: In a large pot or Dutch oven, heat olive oil over medium heat. Season the meat with salt and pepper, then add it to the pot. Brown the meat on all sides for about 5-7 minutes. Once browned, remove the meat and set aside to prevent overcooking.
- Sauté aromatics and vegetables: In the same pot, add a bit more oil if needed and sauté the chopped onion and minced garlic until softened, about 3 minutes. Then add sliced carrots, diced potatoes, and chopped celery, cooking for an additional 5 minutes to develop flavor.
- Simmer the stew: Return the browned meat to the pot along with the diced tomatoes with their juice, broth, and bay leaves. Stir in dried thyme, paprika, salt, and pepper. Bring everything to a boil, then reduce heat to low, cover, and let it simmer gently for 45 minutes to 1 hour, or until the meat is tender and the vegetables are cooked through.
- Add green vegetables: About 10-15 minutes before serving, stir in green beans, frozen peas, and corn kernels. Continue simmering until these vegetables are tender but still vibrant and fresh.
- Finish and serve: Remove the bay leaves, taste the stew, and adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley and serve the hearty stew hot, ideally with crusty bread or over steamed rice for a full meal.
Notes
- You can substitute beef stew meat with ground beef, lamb, or chicken depending on preference or availability.
- Using fresh or frozen vegetables yields great results; adjust cooking times slightly if using fresh corn or peas.
- For a thicker stew, mash some of the potatoes against the pot before adding the green beans.
- This stew freezes well; store in airtight containers for up to 3 months.
- To make it gluten-free, verify your broth and canned tomatoes do not contain gluten additives.
