Beef and Vegetable Stew

Western.Chefs's picture

Jan. 10, 2012


Stew beef 3 Pound
Salad oil 6 Tablespoon
Green pepper 1 Cup (16 tbs) , chopped
Celery 1 Cup (16 tbs) , sliced
Water 1/2 Cup (8 tbs) (adjust quantity as needed)
Condensed beef broth 10 1/2 Ounce , undiluted (1 can)
Tomato sauce 8 Ounce (1 can)
Chopped parsley 2 Tablespoon
Garlic 1 Clove (5 gm) , finely chopped
Salt 1 Tablespoon
Ground pepper 1/4 Teaspoon
Dried thyme leaves 1/8 Teaspoon
Bay leaf 1
Potatoes 2 Pound , pared and halved (6 small size)
Carrots 3/4 Pound , pared (6 medium size)
White onions 6 Small , peeled
All purpose flour 2 Tablespoon
Tomato 1 , cut into wedges



1. Cut beef into 1-inch pieces.


2. In hot oil in Dutch oven, over medium heat, brown one-third meat at a time (just enough to cover bottom of pan) until browned on all sides and remove as browned.

3. Saute adding chopped onion, green pepper and celery to the Dutch oven until tender-€”about 8 minutes.

4. Return beef to pan and add 1/2 cup water, the beef broth, tomato sauce, parsley, garlic, salt, pepper, thyme and bay leaf.

5. Bring to boiling and simmer reducing heat with cover stirring several times for about 1 1/4 hours.

6. Add potato, carrots and onions and simmer, covered, 1 hour longer until meat and vegetables are tender.

7. Remove from heat and skim off fat.


8. In a cup mix flour with 2 tablespoons water and stir into beef mixture.

9. Arrange tomato wedges, skin side up, on top and simmer, covered, for about 10 minutes.


10. Serve the stew with a garnish of chopped fresh cilantro.

Recipe Summary

Difficulty Level: Easy
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 513Calories from Fat 179

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 1483 mg61.79%

Total Carbohydrates 43 g14.3%

Dietary Fiber 6 g24%

Sugars 10 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet