Super Veggie Beef Stew Recipes

Steps:

• Pour in enough olive oil into a large stockpot to coat the bottom; add 1 onion, carrots, garlic, red pepper flakes, Greek seasoning, rosemary, thyme, basil, Italian seasoning, bay leaf, salt, and pepper. Cook and stir onion mixture over medium heat until onion is softened and lightly browned, about 15 minutes.
• Pour diced tomatoes over onion mixture; add ground beef, breaking apart with a wooden spoon and stir. Bring liquid to a boil and cook until ground beef is cooked through and carrots are tender, about 10 minutes.
• Stir potatoes, remaining onion, and celery into tomato mixture and cook until potatoes are tender, 15 to 20 minutes. Remove stockpot from heat and let sit, 20 to 30 minutes.

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.

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.

Steps:

• In a large saucepan, cook beef over medium-high heat, breaking into crumbles, until no longer pink, 5-7 minutes; drain. Remove from pan; set aside., In the same saucepan, add oil, squash, zucchini and red pepper; cook and stir until vegetables are crisp-tender, 5-7 minutes. Add beef, tomatoes, water, salt and pepper; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until vegetables are tender, 5-8 minutes. Stir in cilantro to serve. If desired, top with sour cream.

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.