Herb-Infused Beef Stew with Tender Vegetables

Recipe Collection: Dinner

Herb-Infused Beef Stew with Tender Vegetables warms up your dinner table with a hearty American classic that features tender beef simmered with fresh carrots, potatoes, and green beans in a rich broth. This non-vegetarian dish is perfect for family gatherings or cozy nights in. The robust flavors and comforting textures make it a versatile meal option, ideal for serving with crusty bread or over rice.

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Overview

This savory herb-infused beef stew is a comforting classic, enhanced with fresh vegetables and a rich broth. Perfect for a cozy family dinner, this dish combines tender beef with a medley of carrots, potatoes, and green beans, all simmered to perfection.

Diet Type

Non-Vegetarian

Allergies

None specified

Cuisine

American

Serving Size: 6

Cooking Time: 90 minutes

Ingredients

• 1 Pound (lb) lean beef chuck, tenderized
• 2 Tablespoons (tbsp) all-purpose flour
• 2 Teaspoons (tsp) vegetable oil
• 2 Whole onions, sliced
• 2 Cups fresh mushrooms, sliced
• 2 Cloves garlic, minced
• 2 Teaspoons (tsp) tomato paste
• 2 Cups beef broth
• 4 Cups carrots, sliced
• 2 Whole russet potatoes, sliced
• 1 Cup fresh green beans, torn
• 1 Tablespoon (tbsp) cornstarch
• 1 Tablespoon (tbsp) cold water
• 0.25 Cup parsley, minced

Steps

1. Coat the beef cubes with flour, shaking off any excess. In a large nonstick stock pot, heat the vegetable oil over medium-high heat. Add the beef and sauté until browned, approximately 6 minutes. Remove the beef from the pot and set aside.
2. Add the sliced onions and mushrooms to the stock pot and sauté for 6 minutes. Add the minced garlic and sauté for an additional minute, stirring continuously.
3. Skim off any fat from the stock pot and return the cooked beef to the pot. Stir in the tomato paste and beef broth. Add enough water to just cover the ingredients and bring to a boil. Reduce the heat to low and simmer until the beef is tender, about 1 hour and 15 minutes.
4. Skim off any foam that has accumulated on the surface of the stew. Add the sliced carrots, potatoes, and torn green beans. Cover partially and simmer for 15 minutes.
5. In a small mixing bowl, combine the cornstarch and cold water. Stir the mixture into the stew. Increase the heat and boil uncovered for 1 minute. Sprinkle with minced parsley and serve hot.

Enjoy your homemade herb-infused beef stew!