By Nathan Haskins
Begin by heating 2 tablespoons of olive oil in a large pot over medium-high heat.
Once the oil is hot, add the stew beef to the pot. Brown the beef on all sides for about 5-7 minutes.
Remove the beef from the pot and set aside. In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes.
Return the beef to the pot. Stir in the tomato paste and cook for an additional 1-2 minutes, mixing well to combine.
Add the beef broth, diced potatoes, carrots and parsnips mix to the pot.
Season with salt, black pepper, thyme, and rosemary.
Bring the stew to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 45 minutes, or until the beef and vegetables are tender.
Adjust seasoning to taste before serving (additional salt and pepper may be added as necessary).
Serve hot, garnished with fresh thyme or rosemary if desired.
How did this recipe turn out? Let others know!
to rate this recipe
This Main Course Stew recipe is ready in 1 hour 30 minutes and features lean stew beef, diced potatoes, carrots and parsnips mix and other delicious ingredients. Contains 280 calories total.
Begin by heating 2 tablespoons of olive oil in a large pot over medium-high heat.
Once the oil is hot, add the stew beef to the pot. Brown the beef on all sides for about 5-7 minutes.
Remove the beef from the pot and set aside. In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes.
Return the beef to the pot. Stir in the tomato paste and cook for an additional 1-2 minutes, mixing well to combine.
Add the beef broth, diced potatoes, carrots and parsnips mix to the pot.
Season with salt, black pepper, thyme, and rosemary.
Bring the stew to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 45 minutes, or until the beef and vegetables are tender.
Adjust seasoning to taste before serving (additional salt and pepper may be added as necessary).
Serve hot, garnished with fresh thyme or rosemary if desired.
Calories per Serving: 280
Your Rating:
