Oh yes, the cold is starting to be felt and what could be better than a good hot dish? Certainly among all the autumn and winter dishes, beef stew is a must, especially when accompanied by vegetables like potatoes.

In this recipe, I propose a very classic variant with a base of adult beef chunks cooked together with equally classic vegetables like potatoes, peas, carrots, and zucchini. Additionally, I’ve added a spicy and healthy note that makes the dish unique; I’m talking about turmeric, which I absolutely love!

The very simple procedure is indeed straightforward and requires only a few steps to complete this delicacy which is all ready to taste! So what are you waiting for? Scroll down the recipe and let’s prepare together the stew with vegetables in broth!

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Difficulty: Very Easy
Cost: Economical
Preparation time: 1 Hour
Portions: 4
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

For the Stew with Vegetables in Broth

1.1 lbs adult beef chunks
1 onion
3 potatoes
1 zucchini
2 carrots
6.3 cups water
1 tablespoon salt
5.3 oz peas
1/2 tablespoon turmeric

Tools

Pot
Peeler
Cutting Board
Knife

Steps

To make the Stew with Vegetables in Broth

First of all, let’s start by peeling an onion and then roughly chopping it. Proceed by sautéing the onion in a large pot along with a generous base of extra virgin olive oil.
Keep sautéing the onion over medium flame and in the meantime peel the potatoes, carrots, and zucchini. Then cut them into chunks and add them to the pot with 6.3 cups of water and 1 tablespoon of salt.
Continue by stirring well and increasing the flame until boiling. Add the peas and 1/2 tablespoon of turmeric. Let it boil for a few minutes and finally cover with the lid, lower the flame to medium and let it cook for about 10 minutes.
After 10 minutes, open the lid and add the beef cut into chunks. Stir well and cover with the lid, letting it cook for another 30 minutes or so. Occasionally check the cooking degree of the vegetables and meat.
To complete, when all ingredients are well cooked, turn off the heat and plate the stew in bowls or deep plates. Finally garnish with raw olive oil, pepper, and chives before serving.