Vegetable Beef Stew

Name: Vegetable Beef Stew
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps beef bouillon granules; 454 grams beef rump roast or bottom round roast, cut into 1/2-inch cubes; 2 Tbsps canola oil; 3 smalls carrots, cut into 1-inch chunks; 3 ribs celery ribs, cut into 1-inch chunks; 3 Tbsps all-purpose flour; 1 medium onion, diced; 237 milliliters frozen peas; 3 mediums potatoes, peeled and cubed; 946 milliliters water, divided

Need a dairy free main course? Vegetable Beef Stew could be an outstanding recipe to try. One serving contains 302 calories, 26g of protein, and 11g of fat. This recipe serves 6. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up carrots, peas, celery, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. Autumn will be even more special with this recipe. If you like this recipe, you might also like recipes such as Beef and Vegetable Stew, Vegetable Beef Stew, and Beef and Vegetable Stew.

Instructions

In a Dutch oven, brown beef on all sides in oil; drain.

Ingredients you will need

Beef

Cooking Oil

Equipment you will use

Dutch Oven

Add 4 cups water, onion, celery, carrots, potatoes and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.

Ingredients you will need

Vegetable