Savory Vegetable Beef Stew

Savory Vegetable Beef Stew

12 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    2 h 30 m
  • Ready In

    3 h
JAIME5025
Recipe by  JAIME5025

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. 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.
  2. Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
  3. 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.

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Reviews (12)

Rate This Recipe
CindyLepp
9

CindyLepp

Very easy, all ingredients you have in your pantry tho it LOOKS like a long list. This is a tomato based beef stew as opposed to a beef gravy stew. Very tasty......would also be good over rice, pasta or noodles. Try this! Could also easily be done in a crockpot, I think. Easily reduce-able too....I made a recipe for 4 and still have a full pot.

lystl
3

lystl

FANTASTIC!! This is the BEST beef stew. I double the potatoes, great with warm bread on a cold night.

JayKay
3

JayKay

this was great no changes whatsoever

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 342 cal
  • 17%
  • Fat
  • 17.5 g
  • 27%
  • Carbs
  • 23.7 g
  • 8%
  • Protein
  • 21.8 g
  • 44%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 680 mg
  • 27%

Based on a 2,000 calorie diet

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