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Traditional Beef and Spring Vegetable Stew

4 servings


High Fibre No Added Sugars

Nutritional Facts Per Serving

31.5 g
32.4 g
4.2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 429
  • Fat 19.2 g
    • Saturated   4.6 g
    • + Trans 
  • Cholesterol 55 mg
  • Sodium   749 mg
  • Carbohydrate 32.4 g
    • Fibre   4.2 g
    • Sugars  
  • Protein 31.5 g
    • Vitamin A 128 %
    • Vitamin C 33 %
    • Calcium 6 %
    • Iron 37 %


Preheat the oven to 325 degrees F. Season the beef with salt and pepper. Heat the oil in a Dutch oven or large oven-proof pot set over medium-high heat. Cook the beef until nicely browned. Add the leeks and garlic to the pot and cook 3-4 minutes. Sprinkle in the flour and mix well. Slowly, stirring constantly, mix in the stock. Mix in the mustard, bay leaf and rosemary; bring to a simmer. Cover and cook in the oven for 45 minutes. Stir in the potatoes and carrots and cover and cook 30 minutes more, or until the vegetables and meat are tender. Adjust seasoning and serve.

Options: Leave the potatoes out of the recipe and serve the stew on top of mashed potatoes or egg noodles. Replace or substitute a portion of the vegetables called for with others that appeal, such as cubes of turnip, parsnips or squash.

Serving Suggestions

Serve this hearty stew with your favourite Brio bread or with some of the freshly baked buns available in our bakery department. Or, try it with Irish Cheddar Biscuits with Thyme and Buttermilk.

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