Recipe Information

• Author: deesviral
• Category: Soup
• Cuisine: American
• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 2 hours
• Yield: 6 servings

Ingredients

• 2 lbs beef stew meat, cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 3 medium potatoes, peeled and cubed
• 3 carrots, sliced
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup green beans
• 1 cup mushrooms, sliced (optional)
• 1 tsp dried thyme
• 1 tsp paprika
• 1 bay leaf
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Stovetop Instructions

1. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.
2. Season the beef with salt and pepper, then brown it on all sides. Work in batches if needed.
3. Add the diced onion and cook for about 5 minutes until softened.
4. Stir in the garlic and cook for 30 seconds.
5. Mix in the tomato paste and Worcestershire sauce.
6. Pour in the beef broth and scrape up any browned bits from the bottom of the pot.
7. Add the potatoes, carrots, thyme, paprika, and bay leaf.
8. Cover and simmer for about 75–90 minutes, or until the beef becomes fork-tender.
9. Stir in the peas, corn, green beans, and mushrooms during the final 10 minutes of cooking.
10. Remove the bay leaf, adjust seasoning, garnish with parsley, and serve hot.

Slow Cooker Method

Brown the beef first for the best flavor. Transfer everything except the frozen vegetables to the slow cooker. Cook on LOW for 7–8 hours or HIGH for 4–5 hours. Stir in the frozen vegetables during the final 20 minutes before serving.

Instant Pot Method

Use the Sauté function to brown the beef and cook the onion and garlic. Add the remaining ingredients except the frozen vegetables. Pressure cook on High for 35 minutes with a 10-minute natural release. Stir in the frozen vegetables using the Sauté function for 5 minutes before serving.

Serving Suggestions

• Crusty artisan bread
• Warm dinner rolls
• Buttered biscuits
• Simple green salad
• Fresh cornbread

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Reheat gently on the stovetop or in the microwave until thoroughly heated.

Helpful Tips

• Brown the beef well for maximum flavor.
• Cut vegetables into similar sizes for even cooking.
• Use low-sodium broth to better control the seasoning.
• Add frozen vegetables near the end so they stay bright and tender.
• This stew tastes even better the next day.

Nutrition (Approximate Per Serving)

• Calories: 365
• Protein: 34g
• Carbohydrates: 24g
• Fat: 15g
• Fiber: 5g