Beef and Vegetable Stew (Printer-Friendly)
Tender beef with potatoes, mushrooms, and vegetables simmered in rich tomato broth for a comforting meal.
# What You’ll Need:
→ Broth Base
01 -
10.75 ounce can tomato soup
02 -
1 cup hot water
03 -
2 beef bouillon cubes
04 -
1/4 cup all-purpose flour
→ Meat
05 -
2 pounds beef stew meat, cut into bite-sized pieces
→ Vegetables
06 -
1.5 cups carrots, sliced diagonally
07 -
4 medium onions, coarsely sliced
08 -
3 cups Yukon Gold potatoes, cubed
09 -
1/2 cup celery, sliced
10 -
16 ounces white mushrooms, quartered
→ Seasonings
11 -
1 tablespoon Italian seasoning
12 -
1 teaspoon sea salt
13 -
1/2 teaspoon ground black pepper
# Steps to Follow:
01 -
Dissolve beef bouillon cubes in hot water. Combine with tomato soup and flour, stirring until smooth.
02 -
Add Italian seasoning, sea salt, and black pepper to the broth mixture and stir well.
03 -
Transfer broth mixture to a large Dutch oven or roasting dish. Add beef stew meat, carrots, onions, potatoes, celery, and mushrooms. Stir lightly to combine.
04 -
Cover the pot with a lid or foil and bake in a preheated oven at 275°F (135°C) for 4 to 5 hours until the meat is tender and vegetables are cooked through.
05 -
Remove from oven, taste, and adjust seasoning if necessary. Serve warm.
# Helpful Hints:
01 -
Use bite-sized, evenly cut beef pieces for uniform cooking. Yukon Gold potatoes can be used unpeeled. The stew thickens as it cooks; avoid adding excess liquid.
02 -
Extra stew freezes well in airtight containers and reheats evenly.