Beef Vegetable Stew
- Ready In:
- 3hrs 20mins
- Ingredients:
- 13
- Yields:
-
10 cups
- Serves:
- 10
ingredients
- 1 lb beef stew meat, cut into 1/2 inch chunks
- 1 (14 1/2 ounce) can diced tomatoes, undrained, diced small
- 3 cups water
- 3 medium potatoes, peeled and diced
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 3 celery ribs, diced
- 3 teaspoons beef bouillon concentrate
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (16 ounce) bag frozen mixed vegetables
directions
- Combine all ingredients except frozen vegetables into a soup kettle or stock pot. Cover and simmer for 3-4 hours. Add vegetables; cover and cook on medium until vegetables are heated through and tender, about 5-10 minutes.
- Great served with homemade buttermilk biscuits and sliced cheese.
-
Slow-cooker method:
- Combine all ingredients except frozen vegetables in a 4 quart slow cooker. Cover and cook on high for 5 hours. Add vegetables; cover and cook another 20-30 minutes until vegetables are tender.
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