Savory Beef Vegetable Stew Recipes

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.

SAVORY BEEF STEW

Steps:

• Place flour in a large resealable plastic bag; add beef, a few pieces at a time, and shake to coat. , In a large saucepan coated with cooking spray, cook beef and onion in oil over medium-high heat until beef is browned on all sides. Stir in the water, consomme, sherry, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the carrots, parsnips, potato and turnip. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat and vegetables are tender.

SAVORY VEGETABLE BEEF STEW

Steps:

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

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.

SAVORY VEGETABLE BEEF STEW

Steps:

• In a dutch oven, brown meat in salad dressing over medium heat. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until meat is tender.
• Add the potatoes, carrots, green peppers and onion. Cover and simmer for 45 minutes or until vegetables are tender. Combine Flour and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf before serving.

SAVORY VEGETABLE BEEF STEW

Steps:

• Place the first four ingredients in a 5-qt. slow cooker.
• In a large skillet, cook bacon over medium heat until crisp.
• Drain on paper towels.
• Reserve drippings.
• In a large resealable plastic bag, combine the flour, 1/4 teaspoon pepper and 1/4 teaspoon salt.
• Add meat; seal and shake to coat.
• Brown the beef, onion and garlic in drippings and oil.
• Transfer to slow cooker.
• Stir in broth, wine or additional broth, bay leaf, thyme, reserved bacon and remaining salt and pepper.
• Cover and cook on low for 8-9 hours or until tender.
• Discard bay leaf.
• Combine soup and water; add to slow cooker. Cover and cook on high for 30 minutes. Combine cornstarch and cold water; stir into slow cooker.
• Cover and cook for 30-40 minutes or until slightly thickened.

SAVORY BEEF AND VEGETABLE STEW

Steps:

• In hot oil in Dutch oven, brown beef cubes well on all sides. Remove and set aside.
• Add chopped onions and celery to Dutch oven and saute until tender - about 8 minutes.
• Return beef to pan.
• Add garlic, tomato sauce, wine, bouillon cubes, salt, pepper,thyme, bay leaf and 2 cups water.
• Bring to boil. Reduce heat and simmer, covered for 1 1/4 hours.
• Add vegetables and simmer, covered for 1 hour longer or until tender.
• Remove from heat.
• Mix flour with 2 Tbls. of cold water and stir into beef mixture.
• Simmer, 10 minutes, until slightly thickened.
• Serve.