Super-Veggie Beef Stew

Jun 09, 2023June 9, 20230 5
Super-Veggie Beef Stew recipe perfect for cold winter nights
in Stew

Prep

20 min

Cook

2 hours

Ready In

2 hours 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 tablespoons vegetable oil
3 onions , minced
1/4 cup tomato paste
6 garlic cloves , minced
1 tablespoon minced fresh thyme ( or 1 t. dried )
1/3 cup all-purpose flour
1 1/2 cups low sodium chicken broth , plus extra as needed
1 1/2 cups beef broth
8 ounces portobello mushroom caps , gills removed , cut into 1/2-inch pieces
1/3 cup soy sauce ( I would use low sodium )
2 bay leaves
1 boneless beef chuck roast , trimmed and cut into 1 1/2-inch chunks
salt
pepper
12 ounces red potatoes , scrubbed and cut into 1-inch chunks
4 carrots , peeled , halved lengthwise , and sliced in 1 inch thick
3 parsnips , peeled , halved lengthwise , and sliced 1 inch thick
8 ounces kale , stemmed and leaves sliced 1/4-inch thick

Nutrision Information

Servings Per Recipe
6-8
Calories
462
Sugar
6g
Fat
21g
This hearty Super-Veggie Beef Stew recipe is perfect for cold winter nights when you want a warm and comforting meal. The aroma of this dish cooking in your kitchen will make your home feel cozy and inviting. The variety of vegetables in this recipe make it a nutritious and filling meal that is both satisfying and delicious. The slow simmering method used in this recipe allows all of the flavors to meld together, creating a deep and rich flavor profile, without the need for any artificial flavors or sweeteners. This is a must-try recipe for anyone looking for a delicious, easy, and healthy dinner option!

Instructions

1.Heat the vegetable oil in a Dutch oven over medium heat until shimmering.
2.Add the onions, tomato paste, garlic, and thyme, stirring occasionally, until the onions are softened and lightly browned, about 10 minutes.
3.Add the flour and cook, stirring constantly, for 1-2 minutes until the mixture is golden brown.
4.Gradually whisk in the chicken broth and beef broth, scraping up any browned bits, and bring to a simmer.
5.Stir in the mushrooms, soy sauce, and bay leaves, then add the beef and bring to a simmer.
6.Season the stew with salt and pepper to taste.
7.Cover and simmer on low heat for 1 hour, then add the potatoes, carrots, parsnips, and kale and continue to simmer for an additional 1 hour.
8.Adjust the seasoning as needed, and serve hot with crusty bread or over rice.

PROS

This Super-Veggie Beef Stew is loaded with nutritious vegetables and lean protein.

The slow simmering method yields tender beef and flavors that meld together beautifully.

This recipe is a complete meal in a pot, perfect for a hearty dinner on a cold winter night.

CONS

The cooking time for this recipe is a little longer than most other stews, so it requires some planning ahead.

The recipe calls for two types of broth, which can be an extra expense if not already on hand in your pantry.

HEALTH & BENEFITS

This Super-Veggie Beef Stew is packed with nutrients including iron, vitamin C, potassium, and fiber.
The combination of meat and vegetables make this dish a well-balanced meal in terms of macronutrients.
The kale in this recipe is a nutrition powerhouse and is known for being high in antioxidants.

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