Dairy-Free Hearty Beef Stew with Vegetables
Warm up your soul with this Dairy-Free Hearty Beef Stew with Vegetables, a comforting classic packed with rich flavors and wholesome ingredients. Tender chunks of beef are perfectly seared to seal in the juices before simmering in a robust tomato and beef broth infused with aromatic rosemary and thyme. Hearty vegetables like carrots, celery, potatoes, and peas add natural sweetness and a satisfying texture, making it a well-rounded one-pot meal. With no dairy involved, this recipe caters to those with dietary sensitivities while delivering all the indulgence of a traditional stew. Perfect for chilly evenings, this savory dish is the ultimate crowd-pleaser that’s guaranteed to leave everyone craving seconds.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 4 medium carrots, peeled and cut into chunks
- 3 celery stalks, chopped
- 2 large russet potatoes, peeled and cut into chunks
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 bay leaves
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 cup frozen peas
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef cubes with salt and black pepper.
Working in batches, brown the beef in the hot oil until each side is well browned, about 5 minutes per batch. Remove the beef from the pot and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and cook, stirring occasionally, until it becomes translucent, about 5 minutes.
Add the minced garlic, carrots, and celery to the pot, and continue to cook for another 5 minutes, stirring occasionally.
Stir in the tomato paste and cook for 2 minutes, allowing the flavors to blend.
Return the browned beef to the pot along with any accumulated juices.
Pour in the beef broth and stir in the bay leaves, thyme, and rosemary.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 1.5 hours, stirring occasionally.
After 1.5 hours, add the potatoes to the pot and continue simmering for another 30 minutes, or until the beef and potatoes are tender.
Stir in the frozen peas and cook for an additional 5 minutes.
Remove the bay leaves, taste, and adjust seasoning with more salt and pepper if needed.
Serve the stew hot and enjoy this wholesome, dairy-free meal.
Nutrition Facts
Calories |
3567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.2 g | 293% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 9332 mg | 406% | |
| Total Carbohydrate | 191.3 g | 70% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 42.4 g | ||
| Protein | 212.9 g | 426% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 573 mg | 44% | |
| Iron | 34.2 mg | 190% | |
| Potassium | 8189 mg | 174% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
