Name: One-pot beef & vegetable stew
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 8 servings
Ingredients: 1 Tbsp olive oil; 2 lb top round roast, cut into 1½-inch cubes; 1 tsp salt; ½ tsp black pepper; 1 large yellow onion, diced; 4 cloves garlic, minced; 2 Tbsp tomato paste; 1 Tbsp Worcestershire sauce; 6 cups low-sodium beef broth; 1 tsp dried thyme; 2 bay leaves; 4 medium carrots, peeled and cut into 1-inch pieces; 3 celery stalks, cut into 1-inch pieces; 2 cups diced rutabaga; 1 lb Yukon Gold potatoes, cut into 1-inch chunks; 8 oz green beans, trimmed and cut into 2-inch pieces; 1 cup frozen peas; 2 Tbsp chopped fresh parsley

Preparation

Heat the olive oil in a large Dutch oven over medium-high heat.
Pat the beef dry and season with the salt and pepper. Brown the beef in batches, about 3 to 4 minutes per batch, until browned on several sides. Transfer to a plate.
Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds.
Add the tomato paste and cook, stirring constantly, for 1 minute. Stir in the Worcestershire sauce.
Return the beef and any accumulated juices to the pot. Add the beef broth, thyme and bay leaves. Bring to a simmer.
Reduce the heat to low, cover and cook until the beef is becoming tender, about 1 hour 45 minutes. Avoid boiling, which can make lean cuts of beef less tender.
Stir in the carrots, celery, rutabaga and potatoes. Cover and cook until the vegetables are tender and the beef is fork-tender, 30 to 40 minutes.
Add the green beans and cook for 8 to 10 minutes.
Stir in the peas and cook for 2 to 3 minutes, until heated through.
Remove the bay leaves. If the stew seems too thick, stir in a little additional broth. For a thicker stew, simmer uncovered for 10 to 15 minutes.
Stir in the parsley and serve warm.

One-pot beef & vegetable stew

Ingredients

Preparation

Nutrition

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