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Herbed Beef Stew

 Herbed Beef Stew
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
10-12 ServingsPrep: 15 min. Cook: 2-1/2 hours

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

2 of 2

Herbed Beef Stew (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.