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Hearty Vegetable-Meat Stew: Comfort in a Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 46 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: Stew
  • Method: Stovetop
  • Cuisine: American

Description

This Hearty Vegetable-Meat Stew is a comforting and nutritious one-pot meal that combines tender beef, colorful vegetables, and a rich, savory broth. Perfect for chilly days or whenever you crave a warm, satisfying dish, this stew simmers slowly to develop deep flavors and a satisfying texture.

Ingredients

Meat

  • 1 lb (450g) beef stew meat (or use ground beef, lamb, or chicken)

Vegetables & Aromatics

  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 3 medium carrots, sliced
  • 3 medium potatoes, diced
  • 2 celery stalks, chopped
  • 1 cup green beans, trimmed and cut into pieces
  • 1/2 cup frozen peas
  • 1/2 cup corn kernels (fresh, canned, or frozen)
  • Fresh parsley, chopped (for garnish)

Liquids & Canned Goods

  • 1 can (14.5 oz) diced tomatoes (with juice)
  • 4 cups beef or chicken broth (or water)

Seasonings & Spices

  • 2 tablespoons olive oil
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper, to taste

Instructions

  1. Brown the Meat: Heat olive oil in a large pot or Dutch oven over medium heat. Season the beef stew meat with salt and pepper, then add it to the pot. Brown the meat on all sides, which takes about 5 to 7 minutes. Once browned, remove the meat from the pot and set aside.
  2. Sauté Vegetables: In the same pot, add a little more olive oil if needed, then add the chopped onion and minced garlic. Sauté for about 3 minutes until softened. Add the sliced carrots, diced potatoes, and chopped celery. Cook these vegetables together for about 5 minutes, stirring occasionally to combine flavors.
  3. Add Liquids and Simmer: Return the browned meat to the pot. Pour in the canned diced tomatoes with their juice and add the broth. Toss in the bay leaves along with dried thyme, paprika, salt, and pepper. Stir everything well, bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 45 minutes to 1 hour until the meat is tender and the vegetables are cooked through.
  4. Add Green Beans, Peas, and Corn: About 10 to 15 minutes before serving, stir in the green beans, frozen peas, and corn kernels. Continue simmering the stew uncovered or partially covered until these vegetables become tender but still retain a slight crunch.
  5. Serve: Remove the bay leaves from the stew. Taste and adjust the seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley. Serve the stew hot with crusty bread or over rice for a hearty meal.

Notes

  • You can substitute beef with lamb, ground beef, or chicken according to your preference.
  • For a thicker stew, mash some of the potatoes or cook longer uncovered to reduce the liquid.
  • This stew freezes well—store in airtight containers for up to 3 months.
  • Adding a splash of red wine before simmering can deepen the flavor.
  • Use fresh herbs like thyme and parsley if available for enhanced taste.

Find it online: https://slsrecipes.com/hearty-vegetable-meat-stew-comfort-in-a-bowl-recipe/