Description
This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.
Ingredients
- 1 pound cubed beef stew meat
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 1 (6 ounce) can tomato paste
- 1 (14.5 ounce) can low fat, low sodium beef broth
- 1 cup chopped carrots
- 3 potatoes, cubed
- 1 sprig fresh rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
- ¼ teaspoon crushed red pepper flakes
- 10 ounces button mushrooms, quartered
- 1 (10 ounce) package frozen green peas, thawed
Instructions
- Heat oil in a large pot over medium-high heat. Add beef and cook until browned on all sides
- about 10 minutes; remove meat and set aside.
- Add onion and tomato paste to the same pot; cook and stir until onion is tender
- about 5 minutes. Return beef to the pot; stir in beef broth. Reduce heat to low
- cover
- and simmer until meat is tender
- about 1 to 1 1/2 hours.
- Add potatoes
- carrots
- thyme
- crushed red pepper flakes
- rosemary
- and bay leaf; simmer
- covered
- for 45 minutes
- adding some water if stew gets too thick.
- Add mushrooms and peas; cook and stir until heated through
- about 10 to 15 minutes. Remove rosemary sprig and bay leaf before serving.
Prep Time: 15 mins
Cook Time: 2 hrs 25 mins
Total Time: 2 hrs 40 mins
Servings: 6