Herbed Beef Stew Recipe
Herbed Beef Stew Recipe photo by Taste of Home

Herbed Beef Stew Recipe

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5 9 12
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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
TOTAL TIME: Prep: 15 min. Cook: 2-1/2 hours
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Cook: 2-1/2 hours
MAKES: 10-12 servings


  • 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

Nutritional Facts

1 cup: 223 calories, 8g fat (2g saturated fat), 47mg cholesterol, 83mg sodium, 21g carbohydrate (7g sugars, 4g fiber), 18g protein


  1. 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.
  2. 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.
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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Reviewed Feb. 4, 2015

"It was sooo good! A must try!"

Reviewed Dec. 8, 2014

"Simple and delicious."

Reviewed Jul. 23, 2014

"Delicious and so easy. You just leave it in the pot to cook on its own."

Reviewed May. 5, 2014

"This is a fantastic stew. I like mine a bit thicker so I just coat the stew meat in flour before browning. The herbs give it amazing flavor and you can use whatever veggies you prefer. I haven't even made it with fresh tomatoes yet since a can of diced works so well and fresh aren't very tasty yet. I'm working on tweaking it a bit for the freezer by using frozen cubed hash browns right before freezing."

Reviewed Feb. 23, 2014

"The original recipe had 10 ounces frozen peas - the ingredients here do not list peas - the picture even shows peas. 5 stars with peas!"

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