Super Veggie Beef Stew Food

BEEF AND VEGETABLE STEW

Steps:

• Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
• Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
• Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
• Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.

VEGETABLE BEEF STEW

Steps:

• Gather the ingredients.
• Cut the beef into small, bite-sized cubes.
• Heat the vegetable oil in a Dutch oven or large kettle; add the beef, seasoned salt, and chopped onions and mix to combine.
• Cook over medium heat, turning frequently, for about 10 to 15 minutes, until the meat is browned on all sides and the chopped onions are tender. Drain off excess fat if necessary.
• Add the beef broth and some hot water to the pot until the liquid level is about 1 inch above the beef.
• Cover, reduce the heat to low, and ​simmer for 1 1/2 to 2 hours, or until the meat is tender.
• Add the potatoes, carrots, and celery.
• Cover and continue to cook, stirring occasionally, for 20 to 30 minutes longer, until the vegetables are tender.
• To thicken the stew, combine the flour with the cold water in a measuring cup or small bowl; stir until smooth. Gently stir the flour mixture into the pot a little at a time, using as much as needed to make the stew as thick as you like.
• Add pepper and taste for seasonings, adding salt if necessary.
• Serve and enjoy.

SUPER-VEGGIE BEEF STEW

Steps:

• Heat 2 tablespoons oil in a large skillet over med-high heat until shimmering.
• Add onions, tomato paste, garlic, and thyme and cook until onions are softened and lightly browned, 8-10 minutes.
• Stir in flour and cook for 1 minute.
• Slowly whisk in chicken broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
• Stir beef broth, portobellos, soy sauce, and bay leaves into slow cooker.
• Season beef with salt and pepper and nestle into slow cooker.
• Toss potatoes, carrots, and parsnips with remaining tablespoon oil, season with salt and pepper, and wrap in foil packet.
• Lay foil packet on top of stew.
• Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
• Transfer foil packet to plate; let stew settle for 5 minutes, then remove fat from surface using large spoon.
• Discard bay leaves.
• Stir in kale, cover, and cook on high until tender, 20-30 minutes.
• Carefully open foil packet, stir vegetables with any accumulated juices into stew, and let sit until heated through, about 5 minutes (adjust stew consistency with additional hot broth as needed).
• Season with salt and pepper to taste and serve.