Herbed Beef Stew
2013 – Gluten Free Living
I love this Herbed Beef Stew! Once I find a pretty good recipe I usually stick with it. I’ve made my mom’s beef stew recipe for years. But I thought I’d try this one after looking at the ingredients and picture. I am so glad I did. It is wonderful! So tasty and hearty. Serve with cornbread and it’s all you need to make for dinner.
This appetizing and filling stew is LOADED with vegetables. It has red potatoes, carrots, tomatoes, peas, corn, green beans, bell peppers, and mushrooms. It has a wonderful savory flavor and is quite healthy, low calorie and gluten free. We like it because it’s so hearty and satisfying. Plus it’s a meal in one.
This was one of the first Taste of Home recipes I ever tried. I found it back in the early to mid-90s when they began publishing all their awesome cookbooks. I can’t say enough about their recipes and their cookbooks. Out of hundreds of recipes I’ve tried, only one has been a complete failure even after three tries. I tried that one over and over because I love the ingredients. But the apricot filling kept oozing out of the crescents so it made a big mess. Probably need to try it again sometime. It was tasty, just messy.
If you are a new cook, I highly recommend Taste of Home cookbooks. Their recipes are family friendly. You don’t get stuck buying a lot of yukky, gourmet stuff found like you do in most other cookbooks. Some of those recipe outcomes are just awful. I hate having to throw food out that my family won’t eat! With Taste of Home, you are sure to get a good product every time.
When you are more experienced in cooking, then feel free to be creative with the recipes and improvise as needed. But probably in the beginning it’s better to follow the recipe as much as possible. That way you don’t find yourself disappointed with the end result. And NO, I’m not a paid marketer for Taste of Home! I just love their products.
If you want a wonderful Herbed Beef Stew recipe, this one is nice enough even for company. The recipe calls for two teaspoons each of salt and pepper. While that may seem like too much. It really isn’t. But you can always start with one and a half teaspoons of pepper and see if you find that sufficient. I use either stew beef or steaks to make it. No matter how I make it, this stew is always well received by whoever tries it.
I initially posted this recipe in June 2012, only two weeks after beginning my blog. I remade it in November 2014 but my pictures were still not the greatest. I recently remade this recipe (April 2019) for our Friday night care group. Seriously, they ooohed and aaaahhhhed over this stew. Not one person had less than two bowls! I served it with Boston Market Cornbread and Orange Poppyseed Cake. Everyone just loved it.
Herbed Beef Stew is one of the best tasting homemade stew recipes I’ve ever eaten!
Herbed Beef Stew has a lot of ingredients and requires a little chopping. But the taste is incredible.
Here’s what I did.
I used these ingredients.
Pour avocado oil into deep Dutch oven. Add beef and fry until brown.
Add diced onions, 3 cups water and tomato paste. Add salt, pepper, garlic powder, rosemary, marjoram, oregano, basil and bay leaves.
Stir to combine and simmer over low to medium heat for 1 1/2 hours until beef is cooked.
After mixture has cooked 1 1/2 hours add potatoes and carrots. I added an additional cup of water here.
Add bell peppers.
Stir to combine. Cover and simmer over low heat for about 30 minutes.
Remove bay leaves.
Add chopped tomatoes, green beans, corn, peas and mushrooms.
Stir to combine. Add more water if needed. I added another cup.
Cover and simmer vegetables on low heat until tender – about 20-30 more minutes.
This recipe for Herbed Beef Stew makes a LOT. You can easily get 10-12 servings out of one batch.
I love the variety of veggies in Herbed Beef Stew. I served this entree with copycat Boston Market Cornbread. Everyone was drooling.
Herbed Beef Stew is hearty, filling and so satisfying.
Here’s the recipe.
HERBED BEEF STEW
(Recipe adapted from Taste of Home cookbook 1994)
- 2 lbs. beef stew meat, cut into 1-inch cubes
- 2 tbsp. cooking oil
- 3 cups water
- 1 large onion, chopped
- 2 tsp. pepper
- 1 to 2 tsp. salt, optional
- 1 ½ tsp. garlic powder
- 1 tsp. rosemary
- 1 tsp. oregano
- 1 tsp. basil
- 1 tsp. marjoram
- 2 bay leaves
- 6-oz. can tomato paste
- 2 cups cubed peeled potatoes
- 2 cups sliced carrots
- 1 large red or green bell pepper, chopped
- 10-oz. pkg. frozen green beans
- 10-oz. pkg. frozen peas
- 10-oz. pkg. frozen kernel corn
- ¼ pound mushrooms, sliced
- 3 medium tomatoes, chopped
- Brown meat in oil in a large Dutch oven or roaster oven.
- Add water, onion, seasonings and tomato paste.
- Cover and simmer for 1 ½ hours or until meat is tender.
- Stir in potatoes, carrots and green pepper; simmer 30 minutes.
- Add additional water if necessary.
- Stir in remaining ingredients; cover and simmer 20 minutes.
Herbed Beef Stew is gluten free. It uses no flour in the recipe. This is a healthy, low calorie stew.
This stew is terrific for company too. I served it with a Boston Market cornbread copycat recipe. It was so delicious.