Ultimate Vegetable Beef Stew

Recipe

Soup, Chili & Stew
Ultimate Vegetable Beef Stew

Primary Media

Beef, spiral pasta, and carrots in a bowl with a fork and a spoon

User Rating

5 out of 5 stars
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1 ratings

Recipe Data

6
Servings

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1 (1 1/2 lb) beef round or rump roast, cut into 1-inch cubes
    5 tbsp.Hy-Vee flour
    Hy-Vee salt and Hy-Vee pepper, to taste
    3 tbsp.Hy-Vee canola oil
    2 clove(s)garlic, minced
    4 c.low-sodium beef broth
    ¼ c.Hy-Vee tomato paste
    1yellow onion, chopped
    ½of a (16 oz) pkg baby carrots
    1(8 oz) pkg fresh mushrooms
    2 tbsp.chopped fresh thyme

    Directions

    1. Toss beef cubes with flour. Season to taste with salt and pepper.
    2. Heat oil in Dutch oven over medium heat. Add meat and brown on all sides; drain off fat. Add garlic, broth and tomato paste. Bring to a boil; cover and simmer 1 to 1-1/2 hours.
    3. Add onion, carrots, mushrooms and thyme; season to taste with additional salt and pepper. Cover and simmer 30 minutes or until vegetables are tender.

    Nutrition facts

    Servings

    320 Calories per serving

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 70mg
    • Sodium: 200mg
    • Total Carbohydrates: 15g
    • Protein: 30g

    Daily Values

    0%
    Vitamin A 110%
    0%
    Vitamin C 15%
    0%
    Iron 20%
    0%
    Calcium 4%

    Recipe Source:

    Try-Foods International.