Vegetable Beef Stew
This is another one of our simple no-fuss meals that is perfect for busy lifestyles and healthy living! Enjoy!
What You’ll Need:
- 6 whole carrots
- 3 stalks of fresh celery
- 10 oz frozen peas
- 1/2 onion
- 2lb stew beef, lean or extra lean
- 1 28 oz can of crushed tomatoes
- 1 32 oz box low-sodium chicken broth
- Seasonings to taste
What You’ll Do:
Chop the carrots, celery, and onion. Throw into large stock pot. Trim any fat from stew beef and cut into smaller pieces if desired. Add to pot. Pour in crushed tomatoes and chicken broth, stir together, and bring to a low boil. Reduce heat to a simmer, cover pot with lid, and let cook for 90 minutes. Add frozen peas and cook for an additional 20-30 minutes.
Nutritional Info:
Serving size: 1.5 cups. One batch of this stew will feed 2 people for 3 days.
Calories: 322 Fat: 5g Protein: 36.5g Carbs: 28.5g
About Erin
ah this such a lovely photo. it’s looks so wholesome!
Thank you, Jess! It’s a great recipe.
I made this for my husband tonight and he loved it! Thank you for the simple and healthy recipe
Fantastic!! I’m glad to hear he loved it.
I made this for dinner tonight and it was good just a but bland. What spices should I add to give it more flavor?
Salt, pepper, and maybe thyme?
how does the chicken broth make it taste because Ive always known people to use beef broth for beef strew? thanks:)
“What?s For Dinner – Vegetable Beef Stew” was indeed certainly compelling and beneficial!
Within modern universe that’s difficult to carry out. Thank you,
Geraldo