Hearty Beef Stew

Hearty Beef Stew

SERVINGS

6, 2 cups per serving

PREP TIME

10 Min

COOK TIME

8 hours, 18 minutes Min

There’s nothing like a hearty beef stew to warm you up on chilly days. Plus, you can rely on a slow cooker to do most of the work for this recipe, all the while it fills your home with a delightful aroma. This classic beef and vegetable soup features carrots, potatoes and mushrooms – and last but not least, our Green Beans, No Salt Added, for a burst of color and freshness.
FEATURED PRODUCTS
Green Giant® Cut Green Beans No Salt Added

Green Giant® Cut Green Beans No Salt Added
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Hearty Beef Stew

FULL RECIPE

Serving Size: 6, 2 cups per serving

Prep Time: 10 minutes

Cook Time: 8 hours, 18 minutes minutes

Green Giant product(s) used: Green Giant® Cut Green Beans No Salt Added

Lists of ingredients:

  • 2 Tablespoons olive oil
    2 pounds beef chuck roast, cut into 1-2 inch pieces
    ½ teaspoon black pepper
    2 cloves garlic, minced
    ½ cup white onion, chopped
    ¼ cup no salt added tomato paste
    4 cups low sodium beef broth
    2 teaspoons Worcestershire sauce
    2 dried bay leaves
    1 teaspoon dried rosemary
    2 large carrots, peeled and chopped
    4 Yukon gold potatoes, peeled and diced
    1 cup chopped cremini mushrooms
    1 can (14.5 ounce) Green Giant® Cut Green Beans No Salt Added, drained

STEPS

1 Heat oil over medium-high in a large skillet. Season beef with pepper and add to hot skillet. Brown for 5 minutes, stirring regularly.
2 Add garlic and onions; cook for 1 minutes longer.
3 Transfer beef, onions, garlic, and drippings from skillet to slow cooker. Add tomato paste, broth, Worcestershire sauce, bay leaves, and rosemary. Cover and cook on high for 6 hours.
4 Add carrots, potatoes, and mushrooms and cook for 2 hours longer.
5 Remove bay leaves. Stir in green beans. Ladle into bowls and serve hot.

TIPS & TRICKS

Wondering what to serve with vegetable beef soup? Mix up a crunchy salad to enjoy a vibrant starter course, then add fresh bread for a perfect pairing when soaking up the savory broth.

Serving Size: 6, 2 cups per serving

Prep Time: 10 minutes

Cook Time: 8 hours, 18 minutes minutes

Green Giant product(s) used: Green Giant® Cut Green Beans No Salt Added

  • 2 Tablespoons olive oil
    2 pounds beef chuck roast, cut into 1-2 inch pieces
    ½ teaspoon black pepper
    2 cloves garlic, minced
    ½ cup white onion, chopped
    ¼ cup no salt added tomato paste
    4 cups low sodium beef broth
    2 teaspoons Worcestershire sauce
    2 dried bay leaves
    1 teaspoon dried rosemary
    2 large carrots, peeled and chopped
    4 Yukon gold potatoes, peeled and diced
    1 cup chopped cremini mushrooms
    1 can (14.5 ounce) Green Giant® Cut Green Beans No Salt Added, drained

1 Heat oil over medium-high in a large skillet. Season beef with pepper and add to hot skillet. Brown for 5 minutes, stirring regularly.
2 Add garlic and onions; cook for 1 minutes longer.
3 Transfer beef, onions, garlic, and drippings from skillet to slow cooker. Add tomato paste, broth, Worcestershire sauce, bay leaves, and rosemary. Cover and cook on high for 6 hours.
4 Add carrots, potatoes, and mushrooms and cook for 2 hours longer.
5 Remove bay leaves. Stir in green beans. Ladle into bowls and serve hot.

Tips & Tricks

Wondering what to serve with vegetable beef soup? Mix up a crunchy salad to enjoy a vibrant starter course, then add fresh bread for a perfect pairing when soaking up the savory broth.

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