Beef and Vegetable Stew (Printer-Friendly)
Tender beef and fresh vegetables cooked slow in a rich tomato broth for a warm, filling dish.
# What You'll Need:
→ Base and Broth
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 black pepper
# Steps to Follow:
01 -
Dissolve beef bouillon cubes in hot water, then stir into tomato soup. Whisk in flour until smooth.
02 -
Incorporate Italian seasoning, sea salt, and black pepper into the broth mixture and stir well.
03 -
Place beef, carrots, onions, potatoes, celery, and mushrooms into a large Dutch oven or roasting pan. Pour the broth mixture over and stir gently to combine.
04 -
Cover the pot with a lid or foil, then bake at 275°F (135°C) for 4 to 5 hours until the beef is tender and vegetables are cooked through.
05 -
Remove lid, taste, and adjust seasonings if needed. Serve hot once beef and vegetables are tender.
# Extra Suggestions:
01 -
Use uniformly sized beef pieces to ensure even cooking and tenderness.
02 -
Adding 1 to 2 cups extra water can thin the stew but avoid over-liquefying.
03 -
Leftovers freeze well if stored in airtight containers or double-layered bags.
04 -
Yukon Gold potatoes are preferred since peeling is not necessary.