Soup: Beef and Vegetable Stew

This light stew emphasizes the vegetables rather than the beef.

Ingredients

1 tsp ground dried thyme
1 tbsp vegetable oil
2 cans beef broth
4 large carrots, shaved and cut into chunks
2 cloves garlic, peeled and minced
3/4 lb mushrooms, quartered
1 medium onion, peeled and coarsely chopped
1 lb parsnips, peeled and cut into chunks
1/2 lb baby red potatoes, quartered
1/4 cup tomato paste
1 lb turnips, peeled and quartered
24 fl oz dry red wine
1 cup all purpose flour
1 lb lean beef round, boneless

Instructions

1. Trim the beef of all visible fat and cut into 1" cubes. Place the beef in a large bowl. Sprinkle the beef with the flour, turning to coat.

2. Warm the oil in a large non-stick pot over medium-high heat.

3. Working in batches, add the beef and cook, turning consistently for 3 to 5 minutes, until lightly browned. Remove with a slotted spoon and place in a bowl. Pat with paper towels to remove excess fat.

4. Add the onion and garlic to the pot. Cook, stirring frequently, for 6 to 7 minutes, or until the onion is tender.

5. Stir in the wine, beef broth, tomato paste, and thyme. Using a wooden spoon, scrape up any browned bits from the bottom of the pot. Bring to a boil.

6. Return the beef to the pot. Partially cover and simmer for 1 hour, or until the beef is tender.

7. Add the turnips, potatoes, carrots, and parsnips and simmer for 30 minutes. Add the mushrooms and simmer for 20 minutes. Season to taste.

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