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Vegetable Beef Stew | Can't Stay Out of the Kitchen | this amazing #BeefStew is one of our favorite comfort food #recipes. It's so hearty, filling & satisfying that you'll want second & third helpings! #potatoes #carrots #beef #peas #corn #GreenBeans #VegetableBeefStew

Vegetable Beef Stew

Teresa Ambra
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.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Beef Entree, Main Dish, Soup, Stews and Chowders
Cuisine American
Servings 12
Calories 278 kcal

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
  

  • 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

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.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 278kcalCarbohydrates: 32gProtein: 23gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 47mgSodium: 682mgPotassium: 915mgFiber: 5gSugar: 7gVitamin A: 3726IUVitamin C: 29mgCalcium: 132mgIron: 6mg
Keyword beef stew, carrots, corn, leeks, main dish, peas, potatoes, soup
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