Hearty Beef Vegetable Stew
This hearty beef vegetable stew is the ultimate dinner for those cold, late autumn evenings—it's warm, comforting, and oh-so-good (especially when paired with freshly baked bread!)
Ingredients
- 1 onion, diced
- 1 lb stew beef
- 4 cloves garlic, minced
- 14 oz crushed tomatoes
- 4 cups beef broth
- ⅓ cup red wine
- 2 tsp Tuscan seasoning
- Salt & pepper, to taste
- 2 medium zucchini
- 2 cups frozen corn
- 4 cups kale, chopped
Instructions
- Saute diced onion, then add in stew beef and minced garlic.
- Once the stew beef is browned, pour in the crushed tomatoes, beef broth, and red wine. Add in the Tuscan seasoning, salt, and pepper. Simmer for approximately one hour.
- While the stew simmers, cut the zucchini in half lengthwise and then chop in ¼" thick pieces. Chop the kale leaves into bite-sized pieces.
- Once the stew has simmered for about an hour, add in the chopped zucchini and frozen corn, then let simmer for another 30 minutes. Add in kale. Let stew simmer for another 5 minutes, adding in additional salt and pepper to taste.
- Enjoy!