Soups American

Midwest American Veggie Beef Stew

Beef, potatoes, carrots, celery, tomatoes, corn and peas simmered until tender in a broth that belongs beside crusty bread and a window showing absolutely miserable weather outside. Alberta may not be the Midwest, but we understand the assignment.

Midwest American Veggie Beef Stew

What It Is

This is a classic vegetable beef stew with browned beef, onion, celery, carrots, potatoes, tomatoes, corn, peas, beef broth, garlic and bay leaves.

Origin

Beef-and-vegetable stews are much older than the United States and occur across many cuisines. This particular version is styled as Midwestern American comfort food in Dinner by the Minute.

Fun Fact

Stewing is one of humanity’s oldest cooking techniques. Long, moist cooking makes tougher cuts of meat tender by gradually breaking down connective tissue.

Prep
20 min
Cook
1 hr 45 min
Temp
Stovetop simmer
Total
2 hr 5 min
Servings
5 large bowls
(a generous estimate, much like most cookbook authors)
Difficulty
easy
Gluten-Free Dairy-Free Nut-Free High-Protein
Diet
Gluten-Free, Dairy-Free, Nut-Free, High-Protein
Away Mission
90 min walk
(equivalent to explaining humour to Data, twice)
#american #beef-stew #comfort-food #freezer-meal #one-pot #winter

Ingredients

  • 1 lb beef stew meat
  • 1 onion
  • 3 celery ribs
  • 10 baby carrots or 2 regular carrots
  • 2 potatoes
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 x 14 oz cans diced tomatoes
  • 3½ cups beef broth
  • 2 small bay leaves
  • 2 tsp garlic
  • 2 tbsp olive oil
  • 4 cups water
  • 2 tsp hot pepper sauce

Steps

  1. Cut beef into ½-inch bite-sized pieces.
  2. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef on all sides, then transfer to a plate.
  3. Chop celery, onion, potatoes and carrots. Add remaining oil to the pot and sauté celery and onion until the onion is golden, about 10 minutes.
  4. Return beef to the pot. Add water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic. Bring to a boil.
  5. Reduce heat and simmer uncovered for about 1 hour, until beef is nearly tender.
  6. Add peas and hot sauce. Cover and simmer about 30 minutes more, until the beef is tender.
  7. Season to taste and serve.

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Notes

The source lists Little Rock, Arkansas as the origin, but this is better treated as a modern American-style stew rather than a dish first created there.

Nutrition Facts
Per 1 large bowl
Calories 410
Burning this off: roughly one intense session of Zamboni driving.
% Daily Value*
Fat 16.0 g 21%
Saturated + Trans 4.5 g 23%
Cholesterol 65 mg
Sodium 880 mg 38%
Carbohydrate 42.0 g
Fibre 9.0 g 32%
Sugars 12.0 g 12%
Protein 25.0 g
Potassium 1500 mg 32%
Calcium 110 mg 8%
Iron 4.3 mg 24%
*5% or less is a little, 15% or more is a lot. Sodium levels calculated in a country with universal healthcare — and it's free, so don't worry about it too much.
A genuinely respectable nutrition profile. No red flags here — go ahead and feel a little smug about it.

Substitutions

Use chicken, turkey or pork instead of beef, adjusting cook time as needed. Add green beans, mushrooms or barley. Use low-sodium broth to reduce salt. Add more hot sauce if the snow outside has personally offended you.

Storage

Cool promptly and refrigerate in a covered container for up to 3–4 days.

Freezing

Freeze in meal-sized airtight containers for up to 3 months. Leave a little expansion room. Thaw in the refrigerator and reheat until steaming hot.