Savory Herb Beef Stew
Experience a hearty and comforting meal with this Savory Herb Beef Stew. Designed for those who prefer to avoid tomatoes and citric acid, this recipe captures the rich flavors of tender beef and an array of vibrant vegetables. Infused with aromatic herbs such as basil and thyme, this stew is a warm embrace on a chilly day. Perfect for family gatherings or cozy dinners, it promises to become a favorite in your household, providing nourishment and flavor without the tang of tomatoes. Enjoy this dish with crusty bread for dipping and savor each spoonful.
6
Servings
200
Calories
13
Ingredients
Ingredients
Flour
3 tablespoons (for coating beef)
Lean stewing beef
1.5 - 2 lbs (cut into bite-sized pieces)
Cooking oil
2-3 tablespoons (for sautéing)
Beef broth
3.5 cups (or 3 cups plus 1/2 cup beer for depth of flavor)
Onion
1 medium (sliced)
Garlic cloves
2 (minced)
Dried basil
1/2 teaspoon (crushed)
Dried thyme
1/2 teaspoon (crushed)
Potatoes
2 cups (peeled and cubed)
Carrots
2 cups (sliced thickly)
Celery
1 cup (sliced)
Frozen peas
1.5 cups (thawed)
Salt and pepper
to taste (for seasoning)
Instructions
1
In a plastic bag, combine flour with a pinch of salt and pepper. Add the stewing beef a few pieces at a time, shaking well to coat each piece evenly.
2
Heat 1 tablespoon of cooking oil in a large saucepan over medium heat. Add the sliced onions and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds. Transfer the onion and garlic mixture to a large stew pot.
3
In the same saucepan, heat the remaining 2 tablespoons of cooking oil over medium-high heat. Add the floured beef pieces, browning them in batches so they get a nice crust. Once browned, transfer the beef to the stew pot along with any juices.
4
Pour in the beef broth (and beer if you prefer) into the pot. Add the dried basil and thyme, stirring to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 hours, or until the beef is tender.
5
After the meat has cooked, add an additional 3 cups of beef broth to the pot. Stir in the potatoes, carrots, and celery. Cover the pot and simmer for another 30 minutes, or until the vegetables are tender.
6
Finally, add the thawed peas and simmer for an additional 15 minutes. Taste and season with salt and pepper as needed, keeping in mind that the broth may already be quite flavorful.
7
Serve hot, allowing everyone to enjoy the rich aroma and comforting flavors of this savory stew.
Nutrition Information
8g
Fat
15g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of the Savory Herb Beef Stew?
The stew features rich flavors from tender beef and vibrant vegetables, infused with aromatic dried basil and thyme, without the tang of tomatoes.
Is this beef stew recipe tomato-free?
Yes, this recipe is specifically designed for those who prefer to avoid tomatoes and citric acid.
How many servings does this recipe yield?
This recipe makes 6 servings.
What are the nutritional facts per serving?
Each serving contains 200 calories, 8g of fat, 15g of carbohydrates, and 25g of protein.
What type of beef should I use?
The recipe calls for 1.5 to 2 lbs of lean stewing beef, cut into bite-sized pieces.
How do I prepare the beef before cooking?
Coat the beef pieces in a plastic bag with flour, salt, and pepper before browning them in a saucepan.
Can I use alcohol in this recipe?
Yes, for added depth of flavor, you can replace 1/2 cup of beef broth with beer.
How long does the beef need to simmer before adding vegetables?
The beef should simmer in the broth and herbs for approximately 1.5 hours or until tender.
Which vegetables are included in this stew?
This stew includes onions, garlic, potatoes, carrots, celery, and frozen peas.
How many garlic cloves are required?
The recipe requires 2 minced garlic cloves.
How should the carrots be prepared?
The carrots should be sliced thickly, using approximately 2 cups.
When should I add the peas to the stew?
Add the thawed frozen peas during the final 15 minutes of simmering.
What herbs are used for seasoning?
The recipe uses 1/2 teaspoon each of crushed dried basil and crushed dried thyme.
How much beef broth is needed in total?
You will need a total of 6.5 cups of beef broth (3.5 cups initially and 3 cups later in the process).
How should the potatoes be prepared?
Use 2 cups of potatoes that have been peeled and cubed.
What is the recommended cooking oil amount?
Use 2 to 3 tablespoons of cooking oil for sautéing the onions and browning the beef.
How long do the potatoes, carrots, and celery need to cook?
They should simmer for about 30 minutes until they are tender.
Why is the beef browned in batches?
Browning in batches ensures that each piece of beef gets a nice crust without crowding the pan.
Does this recipe contain citric acid?
No, this recipe is designed specifically to be free of citric acid.
What is the serving suggestion for this dish?
It is recommended to serve the stew hot with crusty bread for dipping.
How many ingredients are in this recipe?
There are 13 ingredients listed in this recipe.
Is the onion diced or sliced?
The recipe calls for 1 medium onion, sliced.
How much flour is used for the beef coating?
The recipe uses 3 tablespoons of flour.
Can I adjust the salt and pepper?
Yes, you should taste and season with salt and pepper as needed at the end of the cooking process.
What is the first step in the instructions?
Combine flour with salt and pepper in a plastic bag and coat the stewing beef evenly.
How long should I sauté the onions?
Sauté the sliced onions for about 5 minutes until softened and translucent.
What is the carbohydrate count per serving?
There are 15g of carbohydrates per serving.
What is the protein content per serving?
There are 25g of protein per serving.
How much celery is added to the stew?
The recipe calls for 1 cup of sliced celery.
Is this stew suitable for chilly days?
Yes, it is described as a warm embrace on a chilly day and a comforting meal.