Easy Beef and Vegetable Stew

Add fresh herbs from the garden to this soup to suit your taste, and throw in any extra vegetables you may have on hand.

Serves: 6Hands-on: 10 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 6


  • 1 lb. stewing beef cubes, lean and trimmed of fat
  • 2 Tbsp. olive oil
  • ¼ cup flour
  • ¾ cup pearl onions
  • 2 large carrots, peeled and thickly sliced
  • ½ cup diced celery
  • 6 garlic cloves, peeled
  • 1 large potato, peeled and cut into chunks
  • 1 medium turnip, peeled and diced
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 4 cups low-sodium beef broth
  • 1 cup green peas
  • 2 Tbsp. Worcestershire sauce
  • ½ tsp. ground black pepper


  • In a large skillet over medium-high heat, brown the beef cubes in olive oil. Sprinkle the flour over the meat and stir to coat and distribute.
  • Add the onions, carrots, celery, garlic, potato, turnips, bay leaf, thyme sprigs, and beef broth. Bring to a boil, then lower the heat to medium-low and simmer for 1 hour. Add peas and simmer 5 more minutes.
  • Remove the bay leaf and thyme sprigs. Add the Worcestershire sauce and pepper. Serve hot.