Beef and Vegetable Stew

This tender beef and vegetable stew is packed with flavor thanks to the addition of tomato paste, rosemary, thyme, and spicy red pepper flakes.

• Preparation Time: 15 mins
• Cooking Time: 2 hr 15 mins
• Total Time: 2 hr 30 mins
• Calories: 367 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 onion, thinly sliced
• 1 cup chopped carrots
• 3 potatoes, cubed
• 1 (10 ounce) package frozen green peas, thawed
• 1 (6 ounce) can tomato paste
• 1 (14.5 ounce) can low fat, low sodium beef broth
• 1 sprig fresh rosemary
• 10 ounces button mushrooms, quartered
• 1 pound cubed beef stew meat, trimmed
• 0.25 teaspoon crushed red pepper flakes

Recipe Instructions

Step 1

Heat oil in a large pot over medium-high heat. Add beef and cook until browned on all sides, about 10 minutes; remove meat and set aside.

Step 2

Add potatoes, carrots, thyme, crushed red pepper flakes, rosemary, and bay leaf; simmer, covered, for 45 minutes, adding some water if stew gets too thick.

Step 3

Gather all ingredients.

Step 4

Add onion and tomato paste to the same pot; cook and stir until onion is tender, about 5 minutes.

Step 5

Return beef to the pot; stir in beef broth. Reduce heat to low, cover, and simmer until meat is tender, about 1 to 1 1/2 hours.

Step 6

Add mushrooms and peas; cook and stir until heated through, about 10 to 15 minutes.

Step 7

Remove rosemary sprig and bay leaf before serving. Enjoy!