Beef Stew with Sweet Peas and Tomatoes
This hearty beef stew is the perfect winter dinner!
Servings : 4 servings
Ingredients
- 2 tablespoons canola oil
- 1 tablespoon butter
- 1 pound cubed beef stew meat
- salt and fresh ground pepper , to taste
- 1 yellow onion , diced
- 1 large carrot , cut into thin rounds
- 2 garlic cloves , minced
- 2 cans sweet peas , well rinsed and drained
- 1 can diced tomatoes
- 1 box (32-ounces) low-sodium vegetable broth
- 1 bay leaf
- 3 sprigs of fresh thyme
Instructions
- Heat the oil in a heavy-bottomed pot over medium heat.
- Add the beef stew meat to the pot and cook, stirring occasionally, until browned; about 4 to 5 minutes.
- Remove beef stew meat from pot and transfer to a plate; set aside.
- Add diced onion and carrots to the pot.
- Season with salt and pepper and cook, stirring occasionally, until tender; about 5 minutes or so.
- Return the meat to the pot.
- Add garlic and cook for 1 minute.
- Add peas and tomatoes; stir and continue to cook for 2 minutes.
- Stir in broth, bay leaf, and thyme.
- Increase the heat to high and bring to a boil.
- Reduce heat to a simmer and continue to cook uncovered for 20 minutes.
- Remove and discard the thyme sprigs and the bay leaf.
- Taste for seasoning and adjust accordingly.
- Ladle into bowls.
- Serve.
Nutrition
Calories: 120 kcal | Carbohydrates: 7 g | Protein: 0 g | Fat: 10 g | Saturated Fat: 2 g | Cholesterol: 7 mg | Sodium: 39 mg | Potassium: 88 mg | Fiber: 0 g | Sugar: 1 g | Vitamin A: 2635 IU | Vitamin C: 3.4 mg | Calcium: 14 mg | Iron: 0.2 mg | Net Carbs: 7 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.