How To Make Beef Vegetable Stew | Deep Slow-Cooked Beef Stew

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, while bouillon cubes are a cost-effective substitute.

green beans

🥗Healthier: asparagus

💰Cheaper: frozen peas

Asparagus is a healthier option, while frozen peas are often cheaper.

Heat olive oil in a large pot over medium heat.

Add 500 grams of cubed stewing beef; season with salt and black pepper, and cook for about 7 minutes until browned.

Add enough water to cover the beef; bring to a boil without a lid for 15-20 minutes to reduce the water.

Add 1 cup of sliced onions and 2 tablespoons of chopped garlic; cook for about 4 minutes on high heat.

Stir in 1/2 cup of tomato paste, 2 teaspoons of dried thyme, and 1 teaspoon of dried oregano; cook for another 4 minutes on high heat.

Add 1 cup of carrots and 1 cup of green beans; cook for about 4 minutes on high heat.

Add 2 cups of cubed eggplant and cook for another 4 minutes on high heat.

Add 2 cans of whole plum tomatoes and 1 cup of water; lower the heat to just below medium and cook for about 8-9 minutes.

Add 2 cups of zucchini and stir; cover with a lid and cook on low heat for about 7 minutes.

Finish with chopped flat leaf parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level: