Dairy-Free Hearty Stewed Meat with Vegetables
Warm up your kitchen with this Dairy-Free Hearty Stewed Meat with Vegetables, a comforting, flavor-packed dish perfect for family dinners or cozy nights in. This slow-simmered stew features tender beef, vibrant root vegetables like carrots, celery, and potatoes, and fragrant herbs like thyme and rosemary, all simmered in a rich tomato-based beef broth. The dairy-free recipe is a great option for those with dietary restrictions, while the addition of garlic, onion, and peas enhances the dish's robust flavor profile. Ready in just over two hours, this one-pot meal is both hearty and wholesome, delivering a satisfying blend of textures and tastes with every spoonful. Garnish with fresh parsley for the perfect finishing touch and serve hot for an unbeatable, crowd-pleasing experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef stew meat
- 3 tablespoons olive oil
- 1 large, chopped onion
- 4 cloves, minced garlic
- 4 large, peeled and sliced carrots
- 3 sliced celery stalks
- 4 medium, peeled and cubed potatoes
- 3 tablespoons tomato paste
- 4 cups beef broth
- 2 pieces bay leaves
- 1 teaspoon, dried thyme
- 1 teaspoon, dried rosemary
- 1 teaspoon, or to taste salt
- 1 teaspoon, or to taste black pepper
- 1 cup frozen peas
- 2 tablespoons, chopped fresh parsley
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
Season the beef stew meat with salt and pepper. Brown the meat in batches until all sides are well-seared, then remove from the pot and set aside.
Add the remaining tablespoon of olive oil to the pot. Add the chopped onion and sauté for approximately 5 minutes, until the onion becomes soft and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced carrots and celery to the pot and cook for about 5 minutes, stirring occasionally.
Stir in the tomato paste and cook for another 2 minutes.
Return the browned beef to the pot and add the beef broth, bay leaves, dried thyme, and rosemary.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 90 minutes, or until the meat becomes tender.
After 90 minutes, add the cubed potatoes to the pot, stirring to combine.
Continue to simmer for another 30 minutes, or until the potatoes are tender.
Add the frozen peas and cook for an additional 5 minutes.
Remove the bay leaves and discard them. Adjust the seasoning with additional salt and pepper if needed.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
3980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.9 g | 237% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 7484 mg | 325% | |
| Total Carbohydrate | 278.1 g | 101% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 60.6 g | ||
| Protein | 289.4 g | 579% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 926 mg | 71% | |
| Iron | 43.1 mg | 239% | |
| Potassium | 11839 mg | 252% | |
*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.
