Halal Beef Stew with Root Vegetables
A traditional beef stew combining halal beef, carrots, celery, potatoes, and aromatics in a tomato-enriched broth. Herbs including thyme, basil, and oregano build deep flavor while frozen vegetables add sweetness and texture. Simmered until tender, this hearty one-pot meal feeds a crowd.
Ingredients
- 2 lbs halal beef stew meatconventional beef stew meat1:1
- 1 large yellow onion, sliced
- 5 large carrots, sliced
- ½ lbs celery stalks, sliced
- 1 lbs red potatoes, diced
- 2 tbsp olive oil
- 29 oz diced tomatoes, canned
- 8 cups halal beef broth
- 1 ½ tsp thyme, dried
- 1 ½ tsp basil, dried
- 1 ½ tsp oregano, dried
- 2 tbsp Worcestershire sauce
- 1 pack Sno-Pac sweet corn, frozenfresh corn kernels1:1 cup per pack
- 1 pack Sno-Pac green beans, frozenfresh green beans1:1 cup per pack
- 1 pack Sno-Pac peas, frozenfresh peas1:1 cup per pack
- salt, to taste
- pepper, to taste
- 4 cloves garlic, crushed
Instructions
- 1
Slice onion, celery, and carrots. Remove eyes from potatoes, cut into chunks, and set aside.
- 2
Pat beef dry with paper towels. Season with salt and pepper.
- 3
Heat olive oil in a pot over medium heat. Brown beef in batches on both sides, adding more oil as needed. Remove and set aside.
- 4
Reduce heat to low. Add onions, celery, and carrots, stirring until soft.
- 5
Add garlic, diced tomatoes, beef broth, beef chunks, thyme, basil, Worcestershire sauce, salt, and pepper. Stir together.
- 6
Increase heat to high and bring to a boil.
- 7
Reduce heat to medium and simmer. After 30 minutes, stir in potatoes and simmer 20 minutes.
- 8
Stir in corn, peas, and green beans. Simmer 10 more minutes.
- 9
Serve.
Tips
Brown beef in batches to avoid overcrowding the pot, which prevents proper browning.
Frozen vegetables can be thawed before adding if you prefer them less firm.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Prepare through step 5 up to 1 day ahead. Reheat and continue with remaining steps.
Ladle into bowls. Pairs well with crusty bread or over rice.
Common Mistakes
Skip browning beef to avoid flat, one-dimensional flavor in the finished stew.
Add potatoes at the start to avoid mushy potatoes by serving time.
Overcrowd the pot when browning beef to avoid steaming instead of browning.