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Savory Vegetable Beef Stew

Savory Vegetable Beef Stew

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

Cindy Capps Lepp
12
2/20/2013

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
9
11/18/2013

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

elicia
6
11/13/2013

Perfect beef stew!! I made several simple changes that makes a huge difference. Cooked in crockpot on high for 3 1/2 or 4 hrs. Omit 1/3 cup Italian salad dressing. Brown meat in 2 TBLS of oil and season meat with seasoning salt. Add the meat with its remaining oil and juices into crockpot. ADD 1/2 TBLS of dry italian salad dressing mix to the other ingredients in the crockpot. 2 large cloves of garlic instead of 1. Instead of 6 small potatoes I added 3/4 bag or 24 oz of a 32 oz bag of frozen hash brown potatoes at the end of cooking when meat was tender. Continue to leave crockpot on High to cook potatoes, probably another 15 min. Finally, I mixed 2 TBLS of flour with 2 TBLS of cold water. The first time I made this recipe I added 3 TBLS but it was too thick.