Beef and Vegetable Stew

Beef & vegetable stew

Total Time
2 hr 9 min
14 min
1 hr 55 min
Braising transforms inexpensive, tougher cuts of meat into fall-off-the-bone tender deliciousness. Braises are even better when prepared a day in advance, which allows the flavors to really come together. If making ahead, store the meat in the sauce to keep it moist. If you’re accustomed to using beef chuck in stews, consider lean top round steak as a healthier alternative. It’s quite juicy, with great beefy flavor and texture that stands up well to braising, so you’ll love the result. Make a double or triple batch of this and freeze in containers for a future meal or two.


Uncooked lean beef round

16 oz, top, trimmed of all visible fat and cubed


2 medium, cut into chunks


2 rib(s), medium, chopped

Frozen pearl onion

1 cup(s)

Uncooked parsnip

1 medium, peeled and cut into chunks

Canned beef broth

1½ cup(s), low sodium

Canned crushed tomatoes

1 cup(s)


1 tsp, fresh, minced

Fresh thyme

1 tsp, fresh, minced

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Frozen green peas

5 oz


  1. Preheat the oven to 325°F. Heat a medium nonstick Dutch oven over medium-high heat. Add the beef and cook, stirring constantly, until browned, about 5 minutes. Stir in the carrots, celery, onions, and parsnip; cook, stirring occasionally, about 5 minutes. Stir in the broth, tomatoes, rosemary, thyme, salt, and pepper.
  2. Cover the pot and transfer to the oven. Bake until the beef and vegetables are fork-tender, about 1 1⁄2 hours. Stir in the peas and bake until heated through, about 15 minutes longer.
  3. Serving size: 1 1/2 cups.