The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Beef Stew With Vegetables 💤 ⏳
Beef Stock 🌄 💤
Beef Stroganoff Hamburger Dinner In A Skillet 🌄 💤 ⏳
Beef Taco Skillet 🌄 💤
Beer Can Chicken 🌄 💤 ⏳
Beer-basted Baby Back Ribs 🌄 💤 ⏳
Beet Salad 🌄 💤 ⏳
Belleville Barbecued Chicken 🌄 💤 ⏳
🖨 🖨
Beef Stew With Vegetables
Beef Stew With Vegetables
(Image is coming soon! HAHAH! But not REALLY soon!)
This hearty Beef Stew with Vegetables elevates simple ingredients into a comforting, flavor-packed meal. Tender beef pieces are seasoned with Beau Monde and garlic before being combined with fresh vegetables in a rich tomato-infused broth. The Bouquet Garni adds classic French depth while bay leaves and allspice provide subtle aromatic notes. Perfectly timed addition of onions, carrots and peas ensures each vegetable maintains its texture and flavor. Makes 4-5 generous servings of soul-warming goodness—perfect for chilly evenings when you crave something substantial yet homey.
No Jump Zone
Ingredients
2 lbs. lean beef, cut 1 1/2"
3 T. flour
1 t. Beau Monde seasoning
1 t. salt
1/4 t. fine grind black pepper
1/8 t. garlic powder
2 T. shortening or oil
1 t. beef stock base

(continued in the next column ↗️)

2 T. tomato paste
1 c. hot water
1/2 c. dry red wine
1 can mushrooms (4 oz.) or fresh
1 t. Bouquet Garni for beef
6 small whole onions (or 1 small can)
3 or 4 carrots (or small can, whole or chunks)
1 c. frozen or fresh peas
Directions
Trim excess fat from meat.
Combine flour, Beau Monde, salt, pepper and garlic powder.
Coat meat with seasoned flour. Brown in hot shortening in heavy skillet or Dutch oven.
Sprinkle remaining seasoned flour over meat.
Combine beef stock base, tomato paste and hot water; add wine and pour over meat.
Crush Bouquet Garni and add to stew with mushrooms and liquid.
Cover and cook slowly for 2 - 3 hours, or until meat is tender.
Stir occasionally.
About 30 minutes before serving, add onions and carrots; cook 20 minutes; add peas.
Serve hot.
Servings\Yield
Makes 4 to 5 servings.
Nutrition Facts
Nutrition Per Serving (based on 4 servings) - Calories: 435; Total Fat: 21g (Saturated Fat: 7g); Cholesterol: 125mg; Sodium: 720mg; Total Carbohydrates: 18g (Dietary Fiber: 4g, Sugars: 6g); Protein: 42g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
This recipe calls for a Bouquet Garni, like it is something you can buy at the store. Pretty sure you can't, but even if you can, it is easy to make. Here is one recipe I found at The Spruce Eats.
🧑‍🍳 The Cook:  Shirley Broach 🔑 Keywords: beef, soup, stew
🗂️ Categories: 🥩 Beef, 🥣 Soups & Stews
📚 Collections: Cooking with Carl, Hugh & Your Friends, The TFR Cookbook
Beef Stew With Vegetables was added on February 08, 2007 and last updated on March 18, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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