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Beef Stew with Vegetables

 Beef Stew with Vegetables
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.
2 ServingsPrep: 20 min. Bake: 2 hour


  • 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


  • 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

2 of 2

Beef Stew with Vegetables (continued)

Directions (continued)

  • hours longer until meat and vegetables are tender, stirring every 30
  • minutes. Discard bay leaf. Yield: 2 servings.
Nutritional Facts: 1 serving (1 cup) equals 445 calories, 16 g fat (4 g saturated fat), 70 mg cholesterol, 887 mg sodium, 42 g carbohydrate, 5 g fiber, 28 g protein.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now