This beef stew has so many vegetables in it, but since that mixture is pureed, no one will know!
My Mom made the best beef stew growing up, but I remember her putting onions in the beef gravy. You know I’ve always given onions the stink eye. Of course I would complain about the onions and my Mom would say “you can’t even taste them!” To which I would reply “then why are they in there!” Go ahead and add onions if you wish. Add them to the celery and peppers to simmer and blend.
What type of meat is used for beef stew?
First of all, there is no such thing as “beef stew meat.” That is how the butchers label the beef to suggest to the consumer on how to use it. You would have to ask the butcher at the counter what type of beef it is. Personally, I think chuck roast is the best stew meat, and also the most bang for your buck. You are able to cut the meat into “stew” chunks, and you can control how much fat you leave on the meat.
What kind of vegetables go into beef stew?
To me this is personal preference. Some prefer peas in their stew. I love that this recipe hides over six cups of vegetables and no one would ever know. This was the first time I’ve added bell peppers to my stew and it was delicious! The cinnamon in my recipe may seem a bit odd, but it adds a subtle depth of flavor.
I’ve tried skipping the step of searing off the beef for this stew in the past, but prefer the flavor of searing. It only adds about 8 minutes to the process and worth it.
If you are making this for your family, don’t let them see this step of all the veggies! 😂
What do you need to make beef stew?
- stock pot – I prefer a cast iron enamel pot – you can find a Lodge brand pot at Walmart for just over $41.
- if you don’t have a cast iron pot, make sure you have a pot that has a thicker bottom so the stew doesn’t burn during the two hour cook time – make sure you have a lid as well
Beef Stew
This beef stew has so many veggies in it, but since they are pureed, no one will know!
Ingredients
- 1 pound chuck roast (or "beef stew meat" from the grocery store), cut into 1 inch cubes
- 1/4 cup flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- avocado oil spray
- 3 cloves garlic
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 2 cups mini bell peppers, chopped
- 2 tablespoons fresh rosemary, chopped
- 3 cups beef broth, divided
- 1, 14 ounce can diced tomatoes
- 6 ounce can tomato paste
- 2 large potatoes, peeled and cut into chunks
- 1 teaspoon crushed red pepper
Instructions
- Heat a stock pot over medium heat and spray with avocado oil spray.
- In a large bowl, mix the flour, cinnamon, salt and pepper. Toss the beef in the flour mixture.
- Cooking in two batches so as not to overcrowd the pan, sear the beef on both sides, set aside.
- Add in the same pot the garlic, celery, bell peppers, canned tomatoes and tomato paste. Add enough beef broth to cover the veggies, scraping the bottom of the pot to release the fond from the seared beef, and cook over medium low heat, or until the vegetables are fork tender.
- Using a stick blender or blender, blend the beef broth veggie mixture. Add back to stock pot. Add back in the seared beef, carrots, potatoes, rosemary and crushed red pepper. Simmer over low heat with a lid for two hours, or until the beef is tender and the potatoes are cooked through.
- Season with additional salt and pepper to taste.
Notes
This made 9 one cup servings. Each cup for my personal points plan is 4 points. Click this link to see what it would be on your WW personal plan.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 244Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 570mgCarbohydrates: 29gFiber: 6gSugar: 8gProtein: 21g
Lastly, if you make this recipe, can you come back and rate it – I would appreciate it!
