Beef Stew with Vegetables Recipe

5 2 2
Beef Stew with Vegetables Recipe
Beef Stew with Vegetables Recipe photo by Taste of Home
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Beef Stew with Vegetables Recipe

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5 2 2
Publisher Photo
A few years ago, we served this beef stew at a fund-raising dinner at church. It received lots of compliments. This mini version serves two perfectly.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 2 hour
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 2 hour

Ingredients

  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 pound beef stew meat, cut into 3/4 inch cubes
  • 1 tablespoon vegetable oil
  • 1/3 cup chopped onion
  • 1 garlic clove, minced
  • 1-1/4 cups beef broth
  • 1/3 cup white wine or additional beef broth
  • 1 medium potato, cut into large chunks
  • 2 medium carrots, cut into chunks
  • 1/4 pound fresh mushrooms, halved
  • 1 bay leaf
  • 4-1/2 teaspoons quick-cooking tapioca
  • 1/2 teaspoon dried thyme

Directions

In a large resealable plastic bag, combine the flour, salt and pepper; add beef and shake to coat. In a large saucepan, brown beef in oil. Add onion and garlic; cook and stir 2 minutes longer. Stir in broth and wine or additional broth, scraping brown bits from pan. Transfer to a greased 5-cup baking dish. Stir in potato, carrots, mushrooms, bay leaf, tapioca and thyme. Let stand for 15 minutes. Cover and bake at 350° for 1 hour. Uncover; bake 1 to 1-1/2 hours longer until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaf. Yield: 2 servings.
Originally published as Hearty Beef Stew in Cooking for One or Two Cookbook 2003, p132

Nutritional Facts

1 cup: 445 calories, 16g fat (4g saturated fat), 70mg cholesterol, 887mg sodium, 42g carbohydrate (9g sugars, 5g fiber), 28g protein.

  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 pound beef stew meat, cut into 3/4 inch cubes
  • 1 tablespoon vegetable oil
  • 1/3 cup chopped onion
  • 1 garlic clove, minced
  • 1-1/4 cups beef broth
  • 1/3 cup white wine or additional beef broth
  • 1 medium potato, cut into large chunks
  • 2 medium carrots, cut into chunks
  • 1/4 pound fresh mushrooms, halved
  • 1 bay leaf
  • 4-1/2 teaspoons quick-cooking tapioca
  • 1/2 teaspoon dried thyme
  1. In a large resealable plastic bag, combine the flour, salt and pepper; add beef and shake to coat. In a large saucepan, brown beef in oil. Add onion and garlic; cook and stir 2 minutes longer. Stir in broth and wine or additional broth, scraping brown bits from pan. Transfer to a greased 5-cup baking dish. Stir in potato, carrots, mushrooms, bay leaf, tapioca and thyme. Let stand for 15 minutes. Cover and bake at 350° for 1 hour. Uncover; bake 1 to 1-1/2 hours longer until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaf. Yield: 2 servings.
Originally published as Hearty Beef Stew in Cooking for One or Two Cookbook 2003, p132

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MY REVIEW
pajamaangel User ID: 1603339 224559
Reviewed Apr. 9, 2015

"This is absolutely delicious! I may only make my stew this way from now on!"

MY REVIEW
dm855er User ID: 4502619 105549
Reviewed Oct. 18, 2009

"loved it , so did my husband. Can;t wait to make it aqgain!!!!!"

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