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Herbed Beef Stew Recipe

Herbed Beef Stew Recipe photo by Taste of Home

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This stew looks as terrific as it tastes! Flavored with a variety of herbs and chockfull of vegetables, this recipe lists salt as an option, making it ideal for family members and friends who must restrict sodium. —Marlene Severson, Everson, Washington

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Herbed Beef Stew Recipe

Prep: 15 min. Cook: 2-1/2 hours

Yield: 10-12 Servings

15 150 165

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3 cups water
1 large onion, chopped
2 teaspoons pepper
1 to 2 teaspoons salt, optional
1-1/2 teaspoons garlic powder
1 teaspoon rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground marjoram
2 bay leaves
1 can (6 ounces) tomato paste
2 cups cubed peeled potatoes
2 cups sliced carrots
1 large green pepper, chopped
1 package (9 ounces) frozen cut green beans
1 package (10 ounces) frozen corn
1/4 pound mushrooms, sliced
3 medium tomatoes, chopped

Directions

In a Dutch oven, brown meat in oil. Add the water, onion, seasonings and tomato paste. Cover and simmer for 1-1/2 hours or until meat is tender.
Stir in potatoes, carrots and green pepper; simmer 30 minutes. Add additional water if necessary. Stir in remaining ingredients; cover and simmer 20 minutes. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 cup) equals 223 calories, 8 g fat (2 g saturated fat), 47 mg cholesterol, 83 mg sodium, 21 g carbohydrate, 4 g fiber, 18 g protein.

Originally published as Herbed Beef Stew in Taste of Home February/March 1993, p25

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Herbed Beef Stew

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Reviewed on Nov. 14, 2009 by InStitchesToo

I clipped this recipe years ago. The meat can stew all day, then you just throw in the next batch of vegs. I panicked today when I couldn't find my recipe card. I would make this every week if allowed. It's delicious!! Now with the kids gone, I get the leftovers all week.

Reviewed on Aug. 03, 2008 by unicornpc

Very Good! We found this dish to be very spicy, I recommend using 1/2 teaspoon less of the black pepper.