Spicy Beef Vegetable Stew

Spicy Beef Vegetable Stew

frenchy2375 0

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

Ingredients 8 h 20 m {{adjustedServings}} servings 164 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 468 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. 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.
  2. 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.
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  • Cook's Notes:
  • You can substitute the ground beef with stew meat and use beef broth instead of bouillon granules and water.
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Reviews 8

  1. 10 Ratings


It's rare that I take a chance on completely unrated recipes, simply because I like to see what other people said about the recipe before I try it ... but this stew was just what I was looking for so I had to try it! I was pleasantly surprised and now wish that I would have thought to take a pic of the stew so you could have a photo for your fantastic recipe! I'm not a huge fan of beef stews usually, but using the base of spaghetti sauce made all of the difference to me (I used Ragu original meatless). I tried to follow the recipe as closely as I could while using the items that I had on hand. The only changes that I made were using 2 cans of mixed veggies, rather than frozen, because that's what I had, and I used plain diced tomatoes since I didn't have any with chili's, but I did add a sprinkle of chili powder and a little bit of dried jalapenos to give it the kick that it was missing from the chili's. I also used 2 cans of beef broth, to replace the water and bouillon (I was trying to clean out some pantry canned goods, can you tell? lol). I let this cook on low in the crock pot while I was at work all day, which was about 9hrs or so. I severed this over homemade parmesan chive potato pancakes with a dollop of sour cream on top. I have to say this was one of the most successful soups or stews that I've made and we love, LOVED it! Thanks so much for such a great and easy recipe!


This was a good, basic vegetable stew. My 5-year-old loved it. I would not, however, call this a "spicy" stew.


This was a very easy meal. The fiance loved it, but it wasn't spicy enough for me. I added some jalapenos in it for the kick. Also, I couldn't find buillion and I didn't have beef broth, so I just added a ton of garlic powder. I like that it is a thicker stew, and I loved the ground beef. I had a ton of leftovers, but I don't feel bad about eating them. It is delicious. Try scaling back, though, unless you want a week's worth of stew. Also, I was in a hurry, so I cooked it on high for 4 hours. It turned out okay, but would have been better with the suggested time.