A hearty, comforting dish that combines tender beef with a colorful array of seasonal vegetables, Golden Harvest Beef & Vegetable Stew is the perfect blend of nutrition and flavor. This slow-simmered stew not only warms the soul but also delivers a powerhouse of vitamins, minerals, and protein in every spoonful. Packed with root vegetables, lean beef, and fragrant herbs, it is a one-pot meal that satisfies both hunger and health.
Ingredients
- 2 pounds beef stew meat, cut into cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 large carrots, sliced
- 2 medium potatoes, cubed
- 2 parsnips, peeled and chopped
- 1 cup celery, chopped
- 1 cup green beans, trimmed
- 1 cup corn kernels
- 1 can (14 oz) diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown the beef cubes on all sides, then remove and set aside.
- In the same pot, sauté onion and garlic until fragrant, about 3 minutes. Add beef back to the pot along with broth, bay leaves, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour.
- Add carrots, potatoes, parsnips, celery, and tomatoes. Continue simmering for another 30 minutes, then stir in green beans and corn. Cook for 15 minutes until vegetables are tender. Discard bay leaves, garnish with parsley, and serve hot.
Servings
Serves 6 people
Nutritional Info (per serving, approx.)
Calories: 340
Protein: 28g
Fat: 12g
Carbohydrates: 28g
Fiber: 6g
Sodium: 650mg
Notes
This stew is highly versatile and can be made ahead of time for easy meal prep. Leftovers taste even better the next day as the flavors develop. You can also use a slow cooker or pressure cooker to speed up cooking time without compromising taste.
Tips
Use lean cuts of beef such as chuck roast for tenderness. To thicken the stew, mash a few potato cubes directly in the pot. For extra richness, add a splash of red wine while simmering the beef. If you want a lighter version, replace some of the beef with mushrooms for a meaty texture and reduced calories.
Health Benefits
Golden Harvest Beef & Vegetable Stew is rich in protein from beef, which supports muscle repair and energy. Carrots, parsnips, and green beans provide antioxidants and vitamins A and C, boosting immunity and vision health. Potatoes and corn supply healthy carbohydrates for energy, while olive oil and herbs offer anti-inflammatory properties. The dish balances macronutrients, making it ideal for a wholesome family meal that nourishes the body.
Q & A
Q: Can I make this stew vegetarian?
A: Yes, replace beef with chickpeas or lentils and use vegetable broth.
Q: How can I store leftovers?
A: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Q: What can I serve with this stew?
A: It pairs beautifully with crusty bread, rice, or a fresh garden salad.
Q: Can I use frozen vegetables?
A: Yes, frozen vegetables work well, but add them in the last 10–15 minutes of cooking to prevent overcooking.
Q: How do I make it more flavorful?
A: Adding a splash of Worcestershire sauce or balsamic vinegar enhances depth and richness.