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Veggie Loaded Beef Stew

It took awhile, but it’s finally starting to feel like Fall in the DC area.  Part of the reason I love this area is because of how long it stays warm, but I guess we can only fight mother nature for so long.  Now we have chilly mornings, changing leaves and an abundance of squash at the farmers market.  As much as I hate to say goodbye to Summer, I do love to being cooking warm comfort food.  This veggie loaded beef stew is a great meal for the transition to cooler weather.

I love a good beef stew.  There is something so satisfying about tender beef in a warm broth, not to mention the wonderful aroma that fills your kitchen as you cook it. I also love to load my beef stew up with veggies.  In addition to the traditional carrots, onions and celery I add green peas, tomatoes and spinach to this recipe to give it an extra kick of vitamins.  You could throw in whatever vegetables you like.  Any kind of leafy green would be great, maybe some butternut squash or a sweet potato?

I like to add a bit of sriracha to this stew at the end to add a nice spicy kick.  You could also add red pepper or cayenne earlier in the process instead of sriracha for a similar result.  This beef stew goes great with a handful of crusty bread.  It would also be delicious with some cornbread or these mini corn cakes.  This is one of those dishes that only gets better with time and makes delightful leftovers.

I’m sharing this stew at Fiesta Friday this week, hosted by Monika and Sandhya!

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Print Recipe
Veggie Loaded Beef Stew
A beef stew packed with veggies that makes for a perfect Fall or Winter dinner.
beef stew
Course Main Dish, Soup
Cuisine American
Servings
Ingredients
Course Main Dish, Soup
Cuisine American
Servings
Ingredients
beef stew
Instructions
  1. Begin by generously salt and peppering the cubed beef. Then, toss the beef with the flour until it is lightly coated. Heat a small amount of olive oil in a heavy bottomed pot on medium heat. Shake the excess flour off the beef and brown the beef in the pot on all sides. Add the rosemary, oregano and garlic to the pot.
  2. Once the beef has browned, add the onions, carrots and celery and turn the heat to medium-low. Add a little more olive oil if the pot is too dry. Cook the vegetables for about 2 minutes, the will have plenty of time to continue to cook while the stew simmers.
  3. Add the beef stock to the pot, turn the heat to low and cover the pot. Allow the pot to simmer for 1-2 hours. (If you're adding red pepper or cayenne add it now).
  4. Once the beef is fork tender, add the worchestire sauce, tomatoes, peas and spinach to the pot. Bring the pot back to a light boil to allow the peas to thaw. Finally, add a few drops of sriracha to attain your desired level of heat. Enjoy!
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