As the weather grows cooler and you look for meals to warm you up, try this hearty vegetable beef stew. Full of beef and vegetables it’s perfect for a weekend lunch or weeknight dinner during autumn and winter. Leftovers, if there are any, are easily reheated on the stove or in a microwave. Taste for seasoning before serving. I usually like to add a little pepper.
Much of the prep work can be done in advance when you have time. Trim the beef and chop the vegetables in advance to get this meal on the table more quickly on a busy night.
Often, I’ll serve this stew with my cornbread muffin recipe, Pillsbury crescent rolls, Hawaiian rolls (a favorite with my kids), or a nice crusty French bread. All are perfect for sopping up the broth.
- 1 pound beef top sirloin, cut into ½-inch cubes and trimmed of excess fat
- ¼ teaspoon pepper divided
- 2 teaspoons olive oil
- 2 (14.5 ounce) beef broth cans or 1 (32 ounce) carton, divided
- 2 cups cubed peeled potatoes
- 1 ¼ cups water
- 2 medium carrots, sliced
- 1 tablespoon onion soup mix (I used Lipton)
- 1 cup frozen peas
- 2 tablespoons cornstarch
- Measure ½ cup beef broth and set aside.
- Sprinkle steak with salt and pepper. In a Dutch oven, brown steak in batches in oil over medium heat. Remove to a plate until all beef is browned. Return beef to Dutch oven and add remaining broth, potatoes, water, carrots, onion soup mix, and remaining pepper, bring to a boil. Reduce heat, cover and simmer 20 - 25 minutes or until vegetables are tender.
- In a small bowl combine cornstarch and the ½ cup broth, until smooth. Stir into soup. Add peas. Bring to a boil, cook and stir 2 minutes or until thickened.
- Serve with crusty French bread, Hawaiian rolls or crescent rolls.
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