Description
Hearty and comforting one-pot vegetable beef stew loaded with tender beef chunks, root vegetables, and a savory tomato broth.
Ingredients
- 1 tablespoon olive oil
- 2 lb beef stew meat
- 1 medium onion (1 1/2 cups), finely diced
- 8 cups low-sodium beef broth
- 14 oz can diced tomatoes
- 3 bay leaves
- 1 tablespoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 1 lb potatoes, peeled and diced
- 2 large carrots, peeled and chopped
- 1 cup celery, chopped
- 1 cup green beans, cut into bite-size pieces
- 1/2 cup green onions, chopped
- 1/4 cup parsley, chopped
Instructions
- Heat olive oil in a heavy soup pot or Dutch oven over medium-high heat.
- Add beef in a single layer and sear until browned on all sides. Work in batches if needed.
- Add diced onion and cook for about 3 minutes, until softened and lightly golden.
- Stir in beef broth, canned tomatoes, bay leaves, salt, and black pepper. Bring to a boil, then reduce heat and simmer, partially covered, for 55–75 minutes or until beef is fork-tender.
- Add potatoes, carrots, and celery. Simmer for 20 minutes.
- Stir in green beans and green onions. Cook for an additional 10 minutes.
- Add chopped parsley. Adjust salt and pepper to taste, then remove from heat.
- Serve hot and enjoy.
Notes
- Use chuck roast cut into cubes for more tender meat.
- Store leftovers in the fridge for up to 4 days; flavors deepen overnight.
- Freeze in airtight containers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320
- Sugar: 5g
- Sodium: 920mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
