Italian Beef and Vegetables Stew
1 tbsp olive oil
1 lb cubed stew beef
½ can stewed tomatoes
½ can tomato paste
1 cup beef broth
1 onion, chopped into quarters
4 carrots, peeled and sliced
1 cup mushrooms, cut into halves
½ pound baby potatoes, cut into halves
1 tsp pepper
2 tsp garlic powder
1 tbsp thyme
½ tbsp. Worcestershire sauce
1 bay leaf
- Turn the stove-top on to medium-high heat. In a large pot, add the olive oil and the beef. Sear the beef on all sides.
- Add the stewed tomatoes, tomato paste, beef broth, onion, carrots, mushrooms, potatoes, pepper, garlic powder, thyme, Worcestershire sauce, and bay leaf.
- Bring to a boil, then cover and simmer for 2.5 to 3 hours, or until the meat is tender and cooked through.
Hot Tip: If you have a slow cooker, simply combine all of the ingredients, cover, and cook on low for 7 to 8 hours.