Ground Beef And Vegetable Stew Recipes

GROUND BEEF VEGGIE STEW

Steps:

• In a large saucepan, cook beef over medium-high heat, breaking into crumbles, until no longer pink, 5-7 minutes; drain. Remove from pan; set aside., In the same saucepan, add oil, squash, zucchini and red pepper; cook and stir until vegetables are crisp-tender, 5-7 minutes. Add beef, tomatoes, water, salt and pepper; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until vegetables are tender, 5-8 minutes. Stir in cilantro to serve. If desired, top with sour cream.

GROUND BEEF AND VEGETABLE STEW

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.

GROUND BEEF AND VEGETABLE STEW

Steps:

• Brown beef, onion, garlic and green peppers.
• Add other ingredients; simmer, covered, until potatoes are tender.

BEEF AND VEGETABLE STEW

Steps:

• Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
• Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
• Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
• Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.

BEEF VEGETABLE STEW

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.

SPICY BEEF VEGETABLE STEW

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.

HEARTY GROUND BEEF STEW

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. In a 5-qt. slow cooker, combine the next nine ingredients. Stir in the beef. Cover and cook on high for 4-5 hours. Stir in soup and tomato paste; cover and cook for 1 hour longer or until heated through.

TANGY BEEF AND VEGETABLE STEW

Steps:

• Place the potatoes, carrots and onions in a 6-qt. slow cooker. In a large skillet, brown beef in oil in batches; place over the vegetables. Sprinkle with flour. , Dissolve bouillon in boiling water. Stir in the vinegar, ketchup, horseradish, mustard and sugar; pour over meat and vegetables. Cover and cook on high for 5 hours. , Add the peas, corn and mushrooms. Cover and cook on high for 45 minutes longer or until meat and vegetables are tender.

OLD-FASHIONED HAMBURGER AND VEGETABLE STEW

Steps:

• Heat a large saucepan or Dutch oven over medium-high heat and cook ground beef until browned, 4 to 5 minutes. Add onion and celery and cook, stirring, until onion is soft and translucent, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, about 1 minute.
• Pour in beef stock and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil and add carrots.
• Tie parsley, rosemary, thyme, and sage together into a bundle with cooking twine and add to the pot. Add bay leaf and season soup with salt and pepper. Bring to a boil, cover, reduce heat, and simmer for about 10 minutes.
• Increase heat to medium and add potatoes, green beans, corn, and drained tomatoes. Return soup to a boil, partially with a lid so steam can still escape, and simmer until potatoes are fork-tender, about 25 minutes. Remove herb bundle and bay leaf and discard. Adjust salt and pepper, if needed.

EASY OVEN VEGETABLE AND BEEF STEW

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.

ROASTED VEGETABLE AND BEEF STEW

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.

QUICK GROUND BEEF STEW

Steps:

• Heat oil in a pot over medium-high heat. Add onion and saute until tender, 5 to 7 minutes. Add beef, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Stir in cabbage, tomato-vegetable juice, parsley, and marjoram. Cover and reduce heat; let simmer, stirring once or twice, until cabbage is tender, about 20 minutes.

INSTANT POT GROUND BEEF AND VEGETABLE STEW

Steps:

• Press SAUTE button. Once heated up, add in ground beef, onion, and celery. Cook until beef is no longer pink and onion is translucent. Season with salt and pepper as desired.
• Press CANCEL button so that it stops cooking the beef.
• Add in the potatoes and carrots sprinkle the onion soup mix on top.
• Pour the beef broth, tomato sauce, and diced tomatoes on top of the potatoes and carrots. Gently mix together.
• Place the lid on top of the Instant pot. Move the valve to SEALING (not venting).
• Press the MANUAL button and set timer for 8 minutes.
• When the timer is done, allow the Instant Pot to do a natural release for at least 15 minutes (you can go longer if desired).
• Move the valve to VENTING and release remaining pressure.
• Remove the lid and mix in the cream of mushroom soup and frozen mixed vegetables. Let the stew sit for 3-5 minutes so that the vegetables can cook.
• Dish into bowls and serve!

CROCK POT ROOT VEGETABLE GROUND BEEF STEW

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.

SAVORY GROUND BEEF VEGETABLE STEW

Steps:

• Brown beef with onion added and rinse with hot water to remove excess fat.
• Add onion soup and spices to beef.
• Place potatoes and carrots on top.
• Add tomato juice and water and stir to combine ingredients.
• Bring to a boil and then simmer until potatoes and carrots are done.
• Add package of mixed vegetables and stir.
• Heat until vegetables are done,may simmer as desired.

CROCK POT GROUND BEEF STEW

Steps:

• In a large skillet, cook beef over medium heat until no longer pink and drain. Personally I keep frozen cooked hamburger in my freezer which makes this an even quicker recipe for me to put together.
• In a crock pot, combine potatoes, carrots, water, onion soup mix, garlic, Italian seasoning, salt, garlic powder and pepper.
• Stir in the cooked beef.
• Cover and cook on high for 4 to 5 hours.
• Stir in tomato soup and tomato paste.
• Cover and cook for 1 hour longer or until heated through.