Best 20 Beef Vegetable Stew Recipes

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Beef vegetable stew is a hearty and flavorful dish that is perfect for a cold winter night. It is also a great way to use up leftover vegetables. This classic comfort food can be made with a variety of ingredients, so you can easily customize it to your own taste. Whether you prefer a thick and hearty stew or a light and flavorful broth, there is a recipe out there that is perfect for you. So gather your ingredients and get ready to enjoy a delicious and satisfying meal.

Here are our top 20 tried and tested recipes!

SLOW COOKER BEEF VEGETABLE STEW



Slow Cooker Beef Vegetable Stew image

Come home to warm comfort food! This vegetable beef stew is based on my mom's wonderful recipe, but I adjusted it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. -Marcella West, Washburn, Illinois

Provided by Taste of Home

Categories     Dinner

Time 7h

Yield 8 servings (3 quarts).

Number Of Ingredients 17

1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
3 medium potatoes, peeled and cubed
3 cups water
1-1/2 cups fresh baby carrots
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons Worcestershire sauce
1 tablespoon browning sauce, optional
2 teaspoons beef bouillon granules
1 garlic clove, minced
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup cornstarch
3/4 cup cold water
2 cups frozen peas, thawed

Steps:

  • Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.

Nutrition Facts : Calories 287 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 705mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

GROUND BEEF AND VEGETABLE STEW



Ground Beef and Vegetable Stew image

This is a stew made with ground beef. My family loves this rich and hearty stew. Good on a cold night.

Provided by armom

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h30m

Yield 8

Number Of Ingredients 15

1 pound ground beef
1 small onion, finely chopped
1 clove garlic, finely chopped
4 cups water
2 tablespoons beef base
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon ground black pepper
½ teaspoon celery salt
¼ teaspoon ground marjoram
5 large carrots, cut into rounds
4 medium potatoes, peeled and cubed
1 cup green beans, trimmed and cut into 1-inch pieces
3 tablespoons all-purpose flour
2 tablespoons water, or more as needed

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add 4 cups water and beef base; stir to combine. Add tomato sauce, Worcestershire sauce, pepper, celery salt, and marjoram; bring to a simmer.
  • Add carrots and simmer for 35 minutes. Add potatoes and green beans; cook until tender, about 15 minutes.
  • Meanwhile, mix flour and 2 tablespoons water together in a small bowl until no longer lumpy, adding more water if necessary. Stir into stew and simmer until thickened, 5 to 10 minutes.

Nutrition Facts : Calories 257 calories, Carbohydrate 29.2 g, Cholesterol 34.8 mg, Fat 9.7 g, Fiber 4.8 g, Protein 14 g, SaturatedFat 3.5 g, Sodium 1095.7 mg, Sugar 4.9 g

SAVORY VEGETABLE BEEF STEW



Savory Vegetable Beef Stew image

This is by far the best vegetable beef stew that I have ever made. My grandmother gave me the recipe. My husband, who is a very picky eater, loves this recipe more than anything else I make.

Provided by JAIME5025

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h

Yield 12

Number Of Ingredients 18

3 pounds beef stew meat, cut into 1-inch pieces
⅓ cup Italian salad dressing
2 cups water
2 teaspoons beef bouillon granules
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.5 ounce) can condensed beef broth
1 (8 ounce) can tomato sauce
1 clove garlic, minced
1 bay leaf
1 teaspoon salt
1 teaspoon dried oregano
½ teaspoon ground black pepper
6 small potatoes, quartered
6 carrots, cut into 1-inch pieces
1 green bell pepper, cut into 1/2-inch dice
1 onion, chopped
3 tablespoons all-purpose flour
3 tablespoons cold water

Steps:

  • Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
  • Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
  • Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.

Nutrition Facts : Calories 342 calories, Carbohydrate 23.7 g, Cholesterol 62.7 mg, Fat 17.5 g, Fiber 3.7 g, Protein 21.8 g, SaturatedFat 6.5 g, Sodium 679.7 mg, Sugar 4.9 g

MOM'S BASIC VEGETABLE BEEF STEW



Mom's Basic Vegetable Beef Stew image

This basic recipe uses simple and often used ingredients. It can be spiced up any way, but our spices we have found bring out the best flavor and they are the key to this recipe. Ground pork or ground lamb can be substituted for ground beef. It can also be cooked on the stovetop, which we do, or slow cooker. Eat as a stew or serve over rice, crushed chips or crackers, or cornbread.

Provided by PJandAngie

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h15m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil, or as needed
2 onions, roughly chopped, divided
4 carrots, cut into 1/2-inch rounds
1 clove garlic, minced
¼ teaspoon red pepper flakes
¼ teaspoon Greek seasoning (such as Cavender's®)
1 pinch dried rosemary
1 pinch ground thyme
1 pinch dried basil
1 pinch Italian seasoning
1 bay leaf
salt and ground black pepper to taste
1 (32 ounce) can diced tomatoes with juice
1 pound ground beef
4 potatoes, peeled and cut into chunks
1 stalk celery, chopped

Steps:

  • Pour in enough olive oil into a large stockpot to coat the bottom; add 1 onion, carrots, garlic, red pepper flakes, Greek seasoning, rosemary, thyme, basil, Italian seasoning, bay leaf, salt, and pepper. Cook and stir onion mixture over medium heat until onion is softened and lightly browned, about 15 minutes.
  • Pour diced tomatoes over onion mixture; add ground beef, breaking apart with a wooden spoon and stir. Bring liquid to a boil and cook until ground beef is cooked through and carrots are tender, about 10 minutes.
  • Stir potatoes, remaining onion, and celery into tomato mixture and cook until potatoes are tender, 15 to 20 minutes. Remove stockpot from heat and let sit, 20 to 30 minutes.

Nutrition Facts : Calories 278.7 calories, Carbohydrate 31.3 g, Cholesterol 34.8 mg, Fat 10.8 g, Fiber 5.4 g, Protein 13.5 g, SaturatedFat 3.8 g, Sodium 279.2 mg, Sugar 7.6 g

ROASTED VEGETABLE AND BEEF STEW



Roasted Vegetable and Beef Stew image

This is a very substantial beef stew that is enhanced by roasting to the vegetables prior to adding to the stew. I have perfected it over the years and my family and friends love it. Serve over steamed rice or noodles.

Provided by lisamarie

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h

Yield 4

Number Of Ingredients 14

2 pounds beef chuck roast, cubed
4 tablespoons olive oil
1 onion, chopped
¼ pound fresh mushrooms, sliced
4 carrots, coarsely chopped
4 large russet potatoes, cut into quarters
2 stalks celery, chopped
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 bay leaf
2 cups beef broth
½ cup red wine
¼ cup tomato paste
salt and pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Place beef cubes in a metal roasting pan and stir in 2 tablespoons olive oil. Put in the oven, on the middle rung and cook for 30 minutes, turning occasionally, until brown and tender.
  • Meanwhile, put onions, mushrooms, carrots, potatoes, celery, and garlic in a roasting pan. Stir in 2 tablespoons olive oil. Place in oven underneath beef. Bake for 35 to 40 minutes, stirring occasionally, until tender. Remove both beef and vegetable mixture from oven.
  • Remove beef from roasting pan and set aside. Place roasting pan, on medium high heat. Add wine and bring to a boil, scraping up the bits of drippings, stirring. When the bottom of the pan is clear of all browned pieces, remove from heat.
  • Put beef and wine mixture in a Dutch oven and stir in beef broth and add bay leaf and tomato paste. Bring to a boil. Reduce heat and simmer, covered, for 40 minutes.
  • Add 2 tablespoons flour to cooked vegetables and toss until all vegetables are coated. Add vegetables to beef stew. Simmer, covered, for 20 minutes, or until vegetables are heated through and tender. Serve hot.

Nutrition Facts : Calories 1047.5 calories, Carbohydrate 82.3 g, Cholesterol 161 mg, Fat 55.2 g, Fiber 11.7 g, Protein 51.2 g, SaturatedFat 18.6 g, Sodium 762.8 mg, Sugar 9.9 g

HEARTY BEEF VEGETABLE STEW



Hearty Beef Vegetable Stew image

I received this wonderful recipe from a co-worker. It's awesome! It is a hit with everyone, including our two young children. And it's good for you, too. -Angela Nelson of Ruther Glen, Virginia

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
2 teaspoons canola oil
1-1/2 pounds red potatoes, cut into 1-inch cubes
3 medium carrots, cut into 1-inch lengths
1 medium onion, chopped
1/2 cup chopped celery
1 can (28 ounces) crushed tomatoes, undrained
3 tablespoons quick-cooking tapioca
2 tablespoons dried basil
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large nonstick skillet, brown meat in oil over medium heat. Meanwhile, place the potatoes, carrots, onion and celery in a 5-qt. slow cooker., Drain meat; add to slow cooker. Combine the tomatoes, tapioca, basil, sugar, salt and pepper; pour over the top. , Cover and cook on high for 5-6 hours or until meat and vegetables are tender.

Nutrition Facts : Calories 380 calories, Fat 8g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 458mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 7g fiber), Protein 31g protein. Diabetic Exchanges

SPICY BEEF VEGETABLE STEW



Spicy Beef Vegetable Stew image

This zesty ground beef and vegetable soup is flavorful and fast to fix. It makes a complete meal when served with warm cornbread, sourdough bread or French bread if you enjoy a supper with a side. -Lynnette Davis, Tullahoma, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 8h10m

Yield 8 servings (3 quarts).

Number Of Ingredients 9

1 pound lean ground beef (90% lean)
1 cup chopped onion
1 jar (24 ounces) meatless pasta sauce
3-1/2 cups water
1 package (16 ounces) frozen mixed vegetables
1 can (10 ounces) diced tomatoes and green chiles
1 cup sliced celery
1 teaspoon beef bouillon granules
1 teaspoon pepper

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-10 minutes, breaking meat into crumbles; drain. , Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.

Nutrition Facts : Calories 177 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 675mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

WINTER VEGETABLE-BEEF STEW



Winter Vegetable-Beef Stew image

Take the chill off a winter night with this homey, red wine-infused beef-and-veggie stew.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil
1 1/2 lb beef chuck roast, cut into 1-inch pieces
1 large onion, chopped
4 cloves garlic, finely chopped
1/4 cup Gold Medal™ all-purpose flour
1 cup Burgundy or dry red wine
3 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 1/2 cups ready-to-eat baby-cut carrots
4 medium parsnips, peeled, cut into 1/2-inch pieces
1/2 lb small red potatoes, cut in half
2 dried bay leaves
6 sprigs fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In 4-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Cook beef in oil 15 minutes, stirring occasionally, until browned. Remove beef to bowl; cover to keep warm.
  • In Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring occasionally, until tender. Return beef to Dutch oven. Sprinkle with flour; cook and stir 1 minute. Add wine; cook 1 minute, scraping to loosen any browned bits from bottom of pan. Stir in broth, carrots, parsnips, potatoes, bay leaves, thyme, salt and pepper.
  • Heat to boiling; reduce heat. Cover; simmer about 40 minutes, stirring occasionally, until vegetables are tender. Remove bay leaves before serving.

Nutrition Facts : Calories 560, Carbohydrate 52 g, Fat 1, Fiber 11 g, Protein 44 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1150 mg

VEGETABLE, BEEF, AND BARLEY STEW



Vegetable, Beef, and Barley Stew image

Start simmering this robust fall stew in the morning, and its irresistible flavors will greet you at dinner time. Some slow cookers have a stovetop-safe insert, so you can do all the cooking in one pot. If yours does not, use a skillet and then transfer the ingredients to the slow cooker.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h20m

Number Of Ingredients 9

2 tablespoons olive oil, divided
Coarse salt and pepper
1 pound beef chuck, cut into 3 pieces
3 garlic cloves, minced
4 thyme sprigs
4 cups chicken or beef broth, divided
1/2 pound small potatoes, halved
1/2 medium butternut squash (1 pound), peeled and diced medium (2 cups)
1/2 cup pearl barley

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and cook until pieces are browned on all sides, about 6 minutes. Transfer to a 5-to-6-quart slow cooker.
  • To the skillet, add remaining tablespoon oil, the garlic, and thyme and saute until fragrant, 1 minute. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer mixture to slow cooker.
  • Add potatoes, squash, barley, 2 cups water, and remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low). Using two forks, shred beef. Season to taste with salt and pepper.

Nutrition Facts : Calories 306 g, Fat 13 g, Fiber 5 g, Protein 18 g, SaturatedFat 4 g

SPICY BEEF VEGETABLE STEW



Spicy Beef Vegetable Stew image

A great soup to come home to on cold days. I like to serve it with corn bread or grilled cheese sandwiches.

Provided by frenchy2375

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 8h20m

Yield 12

Number Of Ingredients 9

1 pound ground beef
1 cup chopped onion
1 (30 ounce) jar meatless spaghetti sauce
3 ½ cups water
1 (16 ounce) package frozen mixed vegetables
1 (10 ounce) can diced tomatoes with green chile peppers
1 cup sliced celery
1 teaspoon beef bouillon granules
1 teaspoon ground black pepper

Steps:

  • Heat a large skillet over medium-high heat and stir in ground beef and onions. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
  • Transfer beef mixture to a slow cooker. Stir in spaghetti sauce, water, mixed vegetables, diced tomatoes, celery, beef bouillon, and pepper. Cover and cook on Low until vegetables are tender, about 8 hours.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 17.3 g, Cholesterol 24.4 mg, Fat 6.6 g, Fiber 4 g, Protein 9.3 g, SaturatedFat 2.3 g, Sodium 467.9 mg, Sugar 7 g

ROOT VEGETABLE BEEF STEW



Root Vegetable Beef Stew image

I found this recipe in our local paper a number of years ago. It's so satisfying on a cold winter or fall day.-Mary Rea, Orangeville, Ontario

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 15

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 medium sweet potato, peeled and cubed
1 cup cubed carrots
1 cup cubed peeled rutabaga
1 cup cubed peeled parsnips
1 cup cubed peeled potatoes
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the broth, vegetables, tomato paste, Worcestershire sauce, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender., In a small bowl, combine the cornstarch and water until smooth; stir into the stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 0g sugar total. Diabetic Exchanges, Fat 2 vegetable, Cholesterol 1 starch.

EASY OVEN VEGETABLE AND BEEF STEW



Easy Oven Vegetable and Beef Stew image

This recipe is great. I've turned the temperature lower and kept it in longer when I've worked longer hours. Ready when I got home..yum yum

Provided by Cheryl E

Categories     Stew

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 lbs stewing beef
1/4 cup all-purpose flour
3 onions, chopped
3 potatoes, diced
3 large carrots, diced
2 -3 garlic cloves, minced
2 cups turnips, diced
3 cups water
1 1/4 cups beef stock or 1 1/4 cups canned beef broth
1 (7 1/2 ounce) can tomato sauce
1 teaspoon thyme
1/2 teaspoon oregano
1/4 teaspoon pepper
1 bay leaf
1/2 teaspoon grated orange rind (optional)

Steps:

  • Cut beef into 1-inch cubes.
  • In a large casserole or Dutch oven, toss beef with flour.
  • Add remaining ingredients; stir to mix.
  • Bake covered in 325°F oven for 3 hours, stirring occasionally.

STOVETOP ROOT VEGETABLE BEEF STEW



Stovetop Root Vegetable Beef Stew image

To me, the definition of "cozy" is a pot of tender beef simmering with sweet potatoes and parsnips. It doesn't get better than that. -Beth Rossos, Estacada, Oregon

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 18

2/3 cup all-purpose flour
1-1/2 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
2 pounds beef stew meat
4 tablespoons olive oil
2/3 cup Burgundy wine
3 cups water
1 can (14-1/2 ounces) stewed tomatoes
2 garlic cloves, minced
2 teaspoons beef base
1/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
1 large sweet potato (about 1 pound), peeled and coarsely chopped
2 medium carrots, coarsely chopped
1 medium onion, chopped
1 medium parsnip, peeled and coarsely chopped
Sliced green onions, optional

Steps:

  • In a shallow bowl, mix flour and 1 teaspoon each salt and pepper. Add beef, a few pieces at a time, and toss to coat; shake off excess., In a Dutch oven, heat 2 tablespoons oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove beef with a slotted spoon. Add wine, stirring to loosen browned bits from pan., Return beef to pan. Add water, tomatoes, garlic, beef base, thyme, cinnamon, pepper flakes and remaining salt and pepper; bring to a boil. Reduce heat; simmer, covered, 1-1/4 hours, stirring halfway through cooking., Stir in sweet potato, carrots, onion and parsnip. Cook, covered, 30-45 minutes longer or until beef and vegetables are tender. If desired, sprinkle with green onions.

Nutrition Facts : Calories 344 calories, Fat 15g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 696mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 25g protein.

BAKED VEGETABLE BEEF STEW



Baked Vegetable Beef Stew image

"When my granddaughter was 3, she had a bear that sang a song about 'root stew'," recalls Alice McCabe of Climax, New York. "She thought he was talking about tree roots, so I took her to the store to buy root veggies, and we made this stew."

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds beef sirloin tip roast, cut into 1-inch cubes
3 cups cubed peeled potatoes
3 celery ribs, cut into 1-inch pieces
1-1/2 cups cubed peeled sweet potatoes
3 large carrots, cut into 1-inch pieces
1 large onion, cut into 12 wedges
1 cup cubed peeled rutabaga
1 envelope reduced-sodium onion soup mix
2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
1 can (14-1/2 ounces) stewed tomatoes

Steps:

  • In a large resealable plastic bag, combine the beef, vegetables, soup mix and seasonings. Seal bag; shake to coat evenly., Transfer to an oven-safe Dutch oven or a 13-in. x 9-in. baking dish coated with cooking spray (dish will be very full). Pour water over beef mixture., Cover and bake at 325° for 1 hour. Stir in tomatoes. Bake, uncovered, 30-50 minutes longer or until beef and vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 343 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 699mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges

CROCK POT ROOT VEGETABLE GROUND BEEF STEW



Crock Pot Root Vegetable Ground Beef Stew image

Got this one from my sister. This is also good made with deer or elk meat. Rutabaga needs to be cut small, because they take longer to cook. All those veggies!!! Has to be good for you!

Provided by MizzNezz

Categories     Stew

Time 10h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups diced onions
2 cups carrots, in short strips
2 cups rutabagas, small chunks
2 cups potatoes, larger chunks
2 cups turnips, small chunks
1 lb ground beef
1 (20 ounce) can diced tomatoes
2 beef bouillon cubes, dissolved in 4oz hot water
1/2 tablespoon garlic salt
1/2 tablespoon italian seasoning
1/2 teaspoon pepper

Steps:

  • Place first 5 ingredients in pot.
  • Brown ground beef and add to pot.
  • Add tomatoes and bouillon mixture.
  • Add seasonings.
  • Cook on low for 10 hours.

CROCK POT BEEF VEGETABLE STEW



Crock Pot Beef Vegetable Stew image

Description:I found a similar recipe to this one in a Canadian cookbook. I altered the vegetable and spices to suit our tastes. If one does not have the time or want to brown stew meat then a pound of cooked ground beef will do quite nicely. I usually serve with warm rolls or garlic bread.

Provided by smoke alarm jr

Categories     Stew

Time 9h30m

Yield 10 cups

Number Of Ingredients 15

1 (1 lb) package stew meat
1 cup flour
oil, for browning
1 large potato, peeled and cubed
1 small onion, diced
1/2 small turnip, peeled and cubed
2 cups cubed carrots
1 box frozen peas
3 cups water
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon liquid gravy browner
1 teaspoon beef bouillon
1 (14 1/2 ounce) can diced tomatoes (optional)

Steps:

  • Toss stew meat with flour and brown in heated oil in a skillet.
  • Add the cooked meat and all other ingredients into a 4 Qt crock pot.
  • Stir well and cook on low 9-10 hours or on high 5-6 hours.
  • Turn crock pot off and enjoy!
  • I like my stew thick so after I turn the crock pot off I mix 1/2 cup of water with 2 tbsp of flour and stir into the stew.
  • I also like to add a small can of diced tomatoes at this time.
  • YUM!
  • Hint--one may substitue 1/2 cup of barley in place of the potato.

SAVORY VEGETABLE BEEF STEW



Savory Vegetable Beef Stew image

I've been cooking since I was 10 years old. One day, I plan to own a bed-and-breakfast inn. I look forward to the challenge of cooking for my future guests.

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 12 servings.

Number Of Ingredients 18

3 pounds beef stew meat, cut into 1-inch cubes
1/3 cup prepared Italian salad dressing
2 cups water
2 teaspoons beef bouillon granules
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 can (8 ounces) tomato sauce
1 garlic clove, minced
1 bay leaf
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
6 small potatoes, quartered
6 medium carrots, cut into 1-inch pieces
1 medium green pepper, cut into 1/2-inch pieces
1 medium onion, chopped
3 tablespoons all-purpose flour
3 tablespoons cold water

Steps:

  • In a Dutch oven, brown meat in salad dressing over medium heat. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Add the potatoes, carrots, green pepper and onion. Cover and simmer for 45 minutes or until vegetables are tender. , Combine flour and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf.

Nutrition Facts : Calories 308 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 824mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.

MEXICAN BEEF AND VEGETABLE STEW



Mexican Beef and Vegetable Stew image

Tender chunks of beef and zesty diced tomatoes take this beef stew on a trip south of the border. A pressure cooker produces a 'simmered all day' taste in less than an hour.

Provided by Baking Nana

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 1h15m

Yield 6

Number Of Ingredients 19

3 tablespoons vegetable oil, divided
¼ cup flour
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon cumin
¼ teaspoon dried Mexican oregano
¼ teaspoon garlic powder
2 pounds beef chuck roast, cubed
2 cloves garlic, crushed and minced
2 (14.5 ounce) cans Hunt's® Diced Tomatoes, divided
1 quart beef broth
2 bay leaves
½ teaspoon crushed red pepper flakes, or to taste
3 large red potatoes, quartered
2 large carrots, peeled and sliced
2 cups frozen corn
½ onion, diced
½ head cabbage, coarsely chopped

Steps:

  • Pre-heat electric pressure cooker; add 1 tablespoon oil to the pot.
  • Mix flour, paprika, salt, pepper, cumin, oregano, and garlic powder together in a mixing bowl. Toss cubed beef with flour mixture. Brown beef cubes in 3 batches in preheated cooker about 8 minutes per batch, adding an additional tablespoon of oil after each batch. As beef browns, transfer it to a dish.
  • Add minced garlic and 1 can of Hunt's® diced tomatoes to the empty pot; scrape and stir to release the browned bits from the bottom. Add beef broth and bay leaves; transfer browned beef back to the pot. Seal pressure cooker, close the vent, and set the timer to cook at pressure for 10 minutes. At the end of 10 minutes, allow pressure to naturally release.
  • Once the pressure has fully released, open lid and add the remaining can of Hunt's® diced tomatoes, crushed red pepper flakes, quartered potatoes, carrots, corn, and onion. Close the lid and vent. Cook under pressure for an additional 15 minutes.
  • At the end of 15 minutes, use quick release to vent the pressure cooker. Stir in the diced cabbage, close the lid. Let pressure cooker stand with both the lid and vent closed for 10 minutes before serving.

Nutrition Facts : Calories 539.1 calories, Carbohydrate 60.1 g, Cholesterol 68.6 mg, Fat 22.5 g, Fiber 9.2 g, Protein 28.6 g, SaturatedFat 7.1 g, Sodium 1238 mg, Sugar 13 g

BEEF VEGETABLE STEW



Beef Vegetable Stew image

Packed with flavorful meat and a huge assortment of vegetables, this stew is sure to satisfy.

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 16 servings.

Number Of Ingredients 19

2-1/2 pounds beef stew meat, cut into 1-inch cubes
2 large onions, chopped
2 garlic cloves, minced
1/2 cup water
1 reduced-sodium beef bouillon cube
3 cans (14-1/2 ounces each) reduced-sodium beef broth
4 potatoes, peeled and cubed
3 medium carrots, sliced
2 medium green peppers, cut into 1/2-inch pieces
2 celery ribs, sliced
3 cups cubed rutabaga
1-1/2 cups cubed parsnips
1-1/2 cups cubed turnips
3/4 teaspoon dried marjoram
1/2 teaspoon pepper
1/4 teaspoon dried savory
1/4 teaspoon hot pepper sauce
2 tablespoons cornstarch
3 tablespoons water

Steps:

  • In a Dutch oven, combine the beef, onions, garlic, 1/2 cup water, bouillon and enough of the broth to cover. Bring to a boil. Cover and simmer until meat is tender, about 2 hours. Add vegetables, seasonings and remaining broth. Simmer 30-45 minutes or until vegetables are tender. Combine cornstarch and water; gradually add to the boiling mixture. Cook and stir for 2 minutes.

Nutrition Facts :

SLOW COOKER VEGETABLE BEEF STEW



Slow Cooker Vegetable Beef Stew image

Here is a variation of a beef stew that I came across. With sweet flavor from apricots and squash, we think it has South American or Cuban flair. The addition of corn makes it even more hearty. -Ruth Rodriguez of Fort Myers Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 5h45m

Yield 4 servings.

Number Of Ingredients 14

3/4 pound beef stew meat, cut into 1/2-inch cubes
2 teaspoons canola oil
1 can (14-1/2 ounces) beef broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1-1/2 cups cubed peeled butternut squash
1 cup frozen corn, thawed
6 dried apricots or peaches, quartered
1/2 cup chopped carrot
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
1/4 cup cold water
2 tablespoons minced fresh parsley

Steps:

  • In a nonstick skillet, brown beef in oil over medium heat. Transfer to a 3-qt. slow cooker. Add the broth, tomatoes, squash, corn, apricots, carrot, oregano, salt and pepper. , Cover and cook on high for 5-6 hours or until vegetables and meat are tender., Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until thickened. Stir in parsley.

Nutrition Facts : Calories 278 calories, Fat 9g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 717mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 5g fiber), Protein 21g protein.

Top 3 Cooking Techniques and 2 Key Factors for a Flavorful Beef Vegetable Stew

Cooking Techniques:
  1. Sauté: Enhance the flavors of your stew by sautéing the diced carrots, celery, onions, and parsnips. This caramelizes the natural sugars, deepening the flavors and adding a beautiful golden-amber hue to the final dish.
  2. Stewing: Simmer the sautéed ingredients along with the cubed chuck roast in a flavorful broth. Utilize a combination of water, red wine, and herbs like parsley, thyme, and rosemary to create a rich and aromatic liquid that infuses the stew with delightful flavors.
  3. Thicken: Incorporate a delightful velvety texture by blending a portion of the stew with cornstarch and red wine. Reintroduce the mixture to the stew while stirring, allowing it to thicken and enhance the stew's overall texture.
Key Factors:
  • Tenderize: Employ the magic of red wine and parsnips to achieve a melt-in-your- mouth tenderness in your stew. Red wine acts as a natural meat-tenderizer, while parsnips release natural enzymes that further enhance the tenderness of the chuck roast.
  • Flavorful Broth: Craft a delectable broth by utilizing a combination of water, red wine, and a medley of herbs like parsley, thyme, and rosemary. These aromatic ingredients impart a rich and flavorful depth to the stew's liquid, resulting in an irresistible taste experience that delights the palate.
In conclusion, the combination of these three effective cooking techniques along with attention to key factors such as selecting the right cut of meat and creating a flavorful broth results in an exceptionally delicious and satisfying Beef Vegetable Stew. This delightful dish is sure to warm the soul and bring people together for a memorable culinary experience.

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