Vegetable Beef Stew is chocked full of veggies including potatoes, carrots, leeks, corn, green beans and peas. It's flavored with Montreal Steak Seasoning and Liquid Smoke to give it a smoky, savory flavor that's fabulous to the taste buds. This sumptuous Beef Stew recipe is hearty, filling and completely satisfying as a comfort food meal, especially when served with rolls or cornbread.
Course Beef Entree, Main Dish, Soup, Stews and Chowders
Cuisine American
Servings 12
Calories 278kcal
Equipment
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
Ingredients
2lbs.beef stew meat
1/2cupunbleached all purpose flour
1 1/2tbsp.Montreal Steak Seasoningor more, if desired
2tbsp. avocado oil
32oz. containerbeef broth
1tsp.Liquid Smoke
1pintwater
3largeYukon gold potatoespeeled and chunked
2cupsbaby carrots
2ribscelerycut in one or two-inch pieces
30oz. canstewed tomatoes (two 15-ounce cans)
2leeksgreen tops removed, washed thoroughly and sliced
1largesweet onionsliced and separated into rings
1tspdried thyme
1tsp.dried marjoram
1tsp.dried rosemary
1tbsp.dried parsley(tablespoon NOT teaspoon)
2bay leaves
1tsp.sea salt
1/2tsp.ground black pepper
1cupfrozen corn
1cupfrozen peas
1cupwhole green beans
1/4cupunbleached all-purpose flour
1/3 to 1/2cupwater
1tbsp.fresh parsleyminced, for garnish, if desired
Instructions
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.
Notes
NOTE: Season the flour mixture with about one to two tablespoons of Montreal Steak Seasoning, to your desired taste. I used about 1 ½ tablespoons, but you may prefer more flavor.