Beef Stew

Name: Beef Stew
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Ingredients: 1 teaspoons sea salt; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried thyme; 1/2 teaspoon cumin; 1/2 teaspoon fresh ground black pepper; 1.5 pounds beef stew meat; 1 medium diced yellow/sweet onion; 4-8 garlic cloves. minced; 2 tablespoons tomato paste; 3 cups beef broth; 1 bay leaf; 1 pound baby yellow or red potatoes or a combination of both, halved or quartered; 2 small carrots chopped; 1 cup frozen peas; 1⁄4 cup water; 2 tablespoons cornstarch

11 steps

Prep:30minCook:1h 30min

My allergy safe beef stew

Updated at: Sun, 23 Nov 2025 21:14:47 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories250.4 kcal (13%)

Total Fat5.7 g (8%)

Carbs20.3 g (8%)

Sugars3.8 g (4%)

Protein29.1 g (58%)

Sodium819.3 mg (41%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Step 1

Brown the beef: Heat olive oil in a large pot over medium-high heat. Add beef in batches so it browns nicely. Remove from pan and set aside.

Step 2

Add onion and sauté until soft.

Step 3

Add garlic and cook for a minute.

Step 4

Stir in tomato paste and cook for 1–2 minutes to deepen flavor.

Step 5

Return beef to the pot.

Step 6

Add broth, salt, spices, bay leaf, and maple syrup.

Step 7

Bring to a boil, then reduce to low. Cover and simmer 1–1½ hours, until beef is tender.

Step 8

Add your chosen vegetables and simmer for another 20–30 minutes until they’re soft.

Step 9

After Veggies are cooked: Stir in the frozen peas.

Step 10

Thicken it: In a small bowl, mix rice flour/cornstarch with a bit of water to make a slurry. Stir into the stew and cook 5–10 more minutes, until thickened slightly.

Step 11

Discard the bay leaf before serving.