Herbed Beef Stew
This savory beef stew is one of the most delicious stews we've ever eaten. It's chocked full of veggies and seasonings including red potatoes, carrots, mushrooms, green beans, peas, corn, mushrooms and tomatoes. Herbed Beef Stew is hearty, filling and very satisfying comfort food any time of the year. Gluten free.
Ingredients
- 2 lbs. beef stew meat cut into 1-inch cubes
- 2 tbsp. avocado oil
- 3 to 5 cups water
- 1 large onion chopped
- 1 to 2 tsp. pepper as desired
- 1 to 2 tsp. salt optional
- 1 1/2 tsp. garlic powder
- 1 tsp. rosemary
- 1 tsp. oregano
- 1 tsp. basil
- 1 tsp. marjoram
- 2 whole bay leaves
- 6 oz. can tomato paste
- 2 cups red potatoes cubed
- 2 cups carrots sliced
- 1 large red or green bell pepper chopped
- 10 oz. pkg. frozen green beans (I use 1 1/2 cups)
- 10 oz. pkg. frozen peas (I use 1 1/2 cups)
- 10 oz. pkg. frozen kernel corn (I use 1 1/2 cups)
- 1/4 lb. fresh mushrooms sliced
- 3 medium tomatoes chopped
Instructions
- Brown meat in oil in a large Dutch oven or roaster pan.
- Add 3 cups 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. (I added one cup).
- Stir in remaining ingredients; cover and simmer 20-30 minutes.
- (I added an additional cup of water here as well).
Notes
NOTE: The original recipe calls for 2 teaspoons salt and two teaspoons pepper. While those are those are the amounts I use, you may choose less, if desired.
Recipe adapted from Taste of Home.
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