Beef and Vegetable Stew
with lemon garlic broccoli
- Onions, medium - 1, diced
- Carrots - 8 oz, diced
- Parsnips - 8 oz, diced
- Garlic - 3 cloves, chopped
- Beef stew meat - 1 lb
- Green onions - 2 stalks, chopped, white and green parts combined
- Oil, cooking - 1 Tbsp
- Paprika - 1 tsp
- Italian seasoning - 1 tsp
- Tomatoes, crushed (15 oz / 397 g) - 1 can
- Stock, low-sodium beef - 3 cups
- Bragg's / coconut aminos - 1 Tbsp
- Garlic - 3 cloves, chopped
- Broccoli florets - 12 oz
- Oil, olive - 1 Tbsp
- Salt - 1/2 tsp
- Lemon juice - 2 tsp
- Heat oven to 400F / 204C.
- While oven heats, heat a Dutch oven over medium-high heat. Add cooking oil and then beef and saute until browned on the outside (don’t worry if it isn’t cooked through), 5 to 6 minutes. Set aside and return pan to heat.
- To heated pan add onions and carrots. Saute until soft, 2 to 3 minutes, scraping up any browned bits on the bottom of the pan. Add garlic (portion for stew), paprika and Italian seasoning and saute for 1 minute more.
- Add beef back to pan with parsnips, crushed tomatoes, stock and aminos. Bring to a simmer. Simmer, covered, until beef is tender, ~45 minutes.
- While soup simmers, toss broccoli and garlic (portion for broccoli) with olive oil and salt. Spread out on a sheet pan. Roast, shaking pan halfway through cooking, until broccoli is tender, 20 to 25 minutes.
- Return to stew and season with some salt and pepper.
- Squeeze lemon juice over broccoli.
- Top stew with green onions. Serve with broccoli on the side. Enjoy!
Goulash was tasty but I found the recipe confusing. I had skipped the broccoli, so I didn't know if I should simmer the meat and sauce for 20 minutes before moving to step 6.1 Helpful
Ended up more like soup than stew.0 Helpful
It was good, but I was also confused by the recipe (see similar review from Becky 3-2-2018) about the simmering time. It is not clear how much time should pass between steps 5 and 6. Do I prep the broccoli put it in the oven and move on to step 6 immediately (ending up with both in the oven at the same time), or does the sauce and meat simmer during the entire broccoli cook time? I am sure the flavor would develop more in the goulash if I let the sauce simmer for 20+ minutes, but then do I keep the broccoli warm for the 22+ minutes the goulash is cooking, or serve the broccoli after it has cooled down? It was just not clear as written.0 Helpful
We love this! Excellent.0 Helpful
Yum...!! 'It's really good though!' from a very discerning boy. 😉 Super yum and the only thing I would add from fond memories of my childhood, is a can of corn to mix in. You're welcome! Lol0 Helpful
Would have preferred diced tomatoes over crushed or far less crushed tomatoes as it was more liquid than a stew.0 Helpful
Very good! Would definitely make again! Left out cheese and sour cream for lactose-intolerant husband and it was still great!0 Helpful