Beef and Vegetable Stew

Smartpoints value per serving
Total Time
2 hr 9 min
14 min
1 hr 55 min
If you’re accustomed to using beef chuck in stews, consider lean top round steak as a healthier alternative.


uncooked lean beef round

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

uncooked carrot(s)

2 medium, cut into chunks

uncooked celery

2 rib(s), medium, chopped

frozen pearl onion(s)

1 cup(s)

uncooked parsnip(s)

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. Yields about 1 1/2 cups per serving.


It’s quite juicy, with good flavor and texture, so you’ll achieve an equally satisfying result.Make a double or triple batch of this savory stew and freeze in containers for another meal or two.

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