Beef and Vegetable Stew

Beef and Vegetable Stew

Marianne 0

"This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles."

Ingredients 2 h 40 m {{adjustedServings}} servings 367 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 36.9g
  • 12%
  • Protein:
  • 31.1 g
  • 62%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 370 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

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  1. Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
  2. Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
  3. Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
  4. Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
Tips & Tricks
Beef Bourguignon

Learn how to make this delicious beef stew, slow-cooked in red wine.

Beef Stew with Roasted Winter Vegetables

This hearty stew is fresh and flavorful, and makes a great comfort-food meal.

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Reviews 95

  1. 132 Ratings


This recipe instantly earned 5 stars when my sister apologized to my mother, turned to me, and said, "this is the best beef stew i have ever had!" Of course, i made some considerable changes to suit my taste. I decided that beef stew needs wine, so in the 45 minute time period i added half a cup of marsala, and for the last 15 minutes (after the peas are added) i threw in about 1/4 cup of sherry. I used almost 2 pounds of beef, so i added more beef broth (about a cup more) and 2 tablespoons of extra tomato paste. The seasonings were also changed: no bay leaf, 1/4 teaspoon of dried rosemary in place of fresh, 1/2 tsp of adobo,the same amount of red pepper flakes, and almost a tsp of paprika. I left out the thyme.The secret ingredient to kicking up any dish was added: Goya Sazon seasoning. I also used canned mushrooms instead of fresh. Before cooking the meat in the oil, i cooked 2 chopped garlic cloves with extra garlic powder in it, then added the beef. I served it over egg noodles, but cooked it about 20 minutes longer- maybe more. It really came out delicious, but, as you see, i made a lot of changes, so i will only give it 4 stars (without them it wouldve been too bland).Will definitely make again!


This is definitly a Rosemary lover's meal ! I used 2 extra cans of beef broth and still all I could taste was the rosemary! I was hoping for a nice beef flavor (considering this is one of the only recipies here for beef stew that calls for beef broth), but it tasted like tomato sauce with tons of rosemary. I think next time , I will omit the tomato paste and use a little cornstarch to thicken it. Also, I will only use a 1/4 of the rosemary. But if you like rosemary, this is definitly the recipe for you !


Overall it was very tasty. Good dish for a cold foggy evening. Did not use the crushed red pepper flakes. And next time, we would reduce the rosemay. Suggest maybe using 1/2 rosemary sprig. The stew does get dry when reheating for leftovers. I would use this recipe again.