Beef and Vegetable Stew | Recipe Cart
This hearty beef and vegetable stew is so flavorsome and easy to prep. If you need to feed a crowd, try serving over noodles.
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Cooking tools:
- Pot
- Stove
- Wooden spoon
- Plate
- Chef's knife
- Cutting board
Ingredients
- 1 tablespoon vegetable oil
- 1 pound cubed beef stew meat, trimmed
- 1 onion, thinly sliced
- 1 (6 ounce) can tomato paste
- 1 (14.5 ounce) can low fat, low sodium beef broth
- 3 potatoes, cubed
- 1 cup chopped carrots
- 1 teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- 1 sprig fresh rosemary
- 1 bay leaf
- 10 ounces button mushrooms, quartered
- 1 (10 ounce) package frozen green peas, thawed
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