Beef and Vegetable Stew
- Total Time
If you’re accustomed to using beef chuck in stews, consider lean top round steak as a healthier alternative.
uncooked lean beef round16 oz, top, trimmed of all visible fat and cubed
uncooked carrot(s)2 medium, cut into chunks
uncooked celery2 rib(s), medium, chopped
frozen pearl onion(s)1 cup(s)
uncooked parsnip(s)1 medium, peeled and cut into chunks
canned beef broth1 ½ cup(s), low sodium
canned crushed tomatoes1 cup(s)
rosemary1 tsp, fresh, minced
fresh thyme1 tsp, fresh, minced
table salt½ tsp
black pepper¼ tsp, freshly ground
frozen green peas5 oz
- 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.
- 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.