Beef and Autumn Vegetable Stew

This stew could also be called “Phytochemical Powerhouse Stew.”

Serves: 6Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy


Serves: 6

Ingredients

  • 2 Tbsp. olive oil
  • 1 lb. stew beef, cut into 1" cubes
  • ¼ cup all- purpose flour
  • ¾ cup diced onions
  • ½ cup sliced carrots
  • ½ cup diced red bell pepper
  • ½ cup diced green bell pepper
  • 6 garlic cloves, peeled
  • 1 large potato, peeled and diced
  • 1 medium turnip, peeled and diced
  • 2 medium tomatoes, chopped
  • 1 bay leaf
  • 3 sprigs fresh rosemary
  • 4 cups low-sodium beef broth
  • 2 Tbsp. Worcestershire sauce
  • ½ tsp. salt
  • 1 tsp. ground black pepper

Directions

  • Heat the olive oil in a large Dutch oven over medium-high heat. Sauté beef cubes until browned. Add flour and stir to coat and distribute.
  • Add the onions, carrots, peppers, garlic, potato, turnip, tomatoes, bay leaf, thyme sprigs, and beef broth. Bring to a boil, then lower the heat and simmer for 60 minutes.
  • Remove the bay leaf and rosemary sprigs. Add the Worcestershire sauce, salt, and pepper. Serve hot.