Vegetable Beef Stew
I love a good Beef Stew recipe and this Vegetable Beef Stew is one of them! I had a lot of stew beef in our freezers that needed to be used up so I decided to toss together a Beef and Vegetable Potpie and this delicious stew. I served them both with a Cheesy Mexican Cornbread. Everything was fantastic and provided that comfort food experience that I was looking for.
Vegetable Beef Stew is chocked full of vegetables. Not only does it have the usual potatoes, carrots and tomatoes, this one includes leeks, green beans, peas and corn. I added Liquid Smoke to give it a little kick and Montreal Steak Seasoning to season the beef. Then I seasoned it with marjoram, thyme, rosemary and parsley. My oh my, it was good.
A few of the things that make this stew so tasty are the leeks (don’t leave them out!) which add unbeatable flavor. The Liquid Smoke also adds a smoky savoriness that amps up the flavors. Finally, the marjoram. These three ingredients spice up the stew so it doesn’t taste like the same old stew recipes you’ve eaten all your life. Do yourself a favor and purchase a jar of dried marjoram, a container of Liquid Smoke, and fresh leeks. Then you’ll have it on the shelf whenever you need it (except for the leeks). The flavors and essence of this stew are irresistible and so mouthwatering you’ll need second and third helpings before you’re done!
Vegetable Beef Stew is comfort food extraordinaire! Add a little Cheesy Mexican Cornbread and you have a wonderful combo!
This delicious stew is seasoned with thyme, rosemary, parsley and marjoram.
The Liquid Smoke adds a smoky flavor. Yum.
We served Vegetable Beef Stew with Cheesy Mexican Cornbread.
Here’s what I did.
I used these ingredients, but I did not use the Kitchen Bouquet browning sauce. I used Liquid Smoke instead.
Combine Montreal Steak Seasoning with flour on a plate. Dredge beef in flour mixture.
Add avocado oil to a large Dutch oven. Heat to medium heat. Add beef.
Cook until beef is no longer pink.
Add beef broth. Cover with lid and cook over low heat about 30-60 minutes or until beef is tender (but not mushy).
Add one pint of water or more beef broth.
Here, the water is added.
I accidentally set out the Kitchen Bouquet browning sauce rather than the Liquid Smoke. But you want Liquid Smoke for this recipe.
Add Liquid Smoke.
Add onions, celery, leeks and baby carrots.
Add potatoes. I like Yukon gold.
Add two cans of Stewed Tomatoes.
Add salt, pepper, marjoram, thyme, rosemary, parsley and bay leaves.
Stir ingredients to combine.
Cover with lid. Cook over low heat about 30-45 minutes or until vegetables are tender.
Add whole green beans, peas and corn.
Stir ingredients to combine. Cover with lid. Cook through about 10 minutes.
Combine flour and water and whisk until no lumps remain.
Add flour mixture slowly to stew. Stir well to combine.
Garnish Vegetable Beef Stew with fresh parsley or thyme, if desired.
Vegetable Beef Stew is hearty and filling. We loved it served with Cheesy Mexican Cornbread. It was the perfect flavor accompaniment for this recipe.
The beef broth has a rich, smoky flavor from the beef being seasoned with Montreal Steak Seasoning and Liquid Smoke added to the broth.
The vegetables are both chunky and tiny, depending on their type.
If you enjoy Beef Stew, this one is terrific. Add delicious Cheesy Mexican Cornbread and you have a meal that will have you salivating.
Here’s the recipe.
VEGETABLE BEEF STEW
(My own concoction)
Vegetable Beef Stew
- 1 large Dutch oven with lid
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- measuring cups
- measuring spoons
- 1 wooden spoon
- 1 spatula
- 1 whisk
- 2 lbs. beef stew meat
- 1/2 cup unbleached all purpose flour
- 1 1/2 tbsp. Montreal Steak Seasoning or more, if desired
- 2 tbsp. avocado oil
- 32 oz. container beef broth
- 1 tsp. Liquid Smoke
- 1 pint water
- 3 large Yukon gold potatoes peeled and chunked
- 2 cups baby carrots
- 2 ribs celery cut in one or two-inch pieces
- 30 oz. can stewed tomatoes (two 15-ounce cans)
- 2 leeks green tops removed, washed thoroughly and sliced
- 1 large sweet onion sliced and separated into rings
- 1 tsp dried thyme
- 1 tsp. dried marjoram
- 1 tsp. dried rosemary
- 1 tbsp. dried parsley (tablespoon NOT teaspoon)
- 2 bay leaves
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup whole green beans
- 1/4 cup unbleached all-purpose flour
- 1/3 to 1/2 cup water
- 1 tbsp. fresh parsley minced, for garnish, if desired
- Combine ½ cup flour with Montreal steak seasoning.
- Dredge beef in mixture.
- Pour oil into a large Dutch oven or stock pot.
- Cook beef over medium heat until beef is no longer pink.
- Add beef broth and liquid smoke.
- Cover with lid.
- Reduce heat to low.
- Cook beef for about 30 minutes to an hour on low heat, until beef becomes tender (but not mushy).
- Use a wooden spoon or spatula to loosen the beef periodically so it doesn’t stick to the bottom of the pan.
- Add one pint water.
- Add potatoes, carrots, celery, stewed tomatoes, leeks and onion.
- Stir in thyme, parsley, rosemary, marjoram and bay leaves.
- Cover with lid.
- Cook an additional 30-45 minutes until vegetables are tender.
- Add additional water if necessary. (I did NOT find this necessary).
- Add corn, peas and green beans and cook through about 10 minutes.
- Remove bay leaves.
- If mixture is runny and needs thickening, combine ¼ cup remaining flour and enough water (about 1/3 to ½ cup) until a thin paste forms.
- Whisk until no lumps remain.
- Stir flour paste mixture slowly into the beef stew.
- Heat through until stew is thickened about 5 to 10 minutes longer.
© Can’t Stay Out of the Kitchen
Garnish Vegetable Beef Stew with fresh thyme or parsley, as desired. Add Cheesy Mexican Cornbread to finish off this one-dish meal.
One of the things I enjoy about this stew is the different textures and sizes of the vegetables rather than everything being diced small.
Every bite is mouthwatering and irresistible! Cornbread goes really well with this entree.
If you enjoy a good stew recipe, Vegetable Beef Stew is a keeper!