Skinny Hearty Vegetable Beef Stew Recipes

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HEARTY BEEF VEGETABLE STEW



Hearty Beef Vegetable Stew image

I received this wonderful recipe from a co-worker. It's awesome! It is a hit with everyone, including our two young children. And it's good for you, too. -Angela Nelson of Ruther Glen, Virginia

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
2 teaspoons canola oil
1-1/2 pounds red potatoes, cut into 1-inch cubes
3 medium carrots, cut into 1-inch lengths
1 medium onion, chopped
1/2 cup chopped celery
1 can (28 ounces) crushed tomatoes, undrained
3 tablespoons quick-cooking tapioca
2 tablespoons dried basil
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large nonstick skillet, brown meat in oil over medium heat. Meanwhile, place the potatoes, carrots, onion and celery in a 5-qt. slow cooker., Drain meat; add to slow cooker. Combine the tomatoes, tapioca, basil, sugar, salt and pepper; pour over the top. , Cover and cook on high for 5-6 hours or until meat and vegetables are tender.

Nutrition Facts : Calories 380 calories, Fat 8g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 458mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 7g fiber), Protein 31g protein. Diabetic Exchanges

SKINNY HEARTY VEGETABLE BEEF STEW



Skinny Hearty Vegetable Beef Stew image

320 fewer calories • 80% less sat fat than the original recipe. At last, a nutritious, veggie packed stew that won't have you asking "where's the beef?"

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h

Yield 6

Number Of Ingredients 9

Nonstick cooking spray
2 pounds boneless beef chuck roast, trimmed of fat
12 ounces tiny new potatoes, quartered
4 medium carrots, cut into 1/2-inch pieces
1 medium onion, cut into wedges
1 can (10.75 oz) reduced-fat and reduced-sodium condensed cream of mushroom soup
1 cup lower-sodium beef broth
1 teaspoon dried marjoram or dried thyme, crushed
2 cups frozen cut green beans (about 9 ounces)

Steps:

  • Cut beef into 1-inch cubes. Coat an unheated large skillet with nonstick cooking spray. Preheat over medium-high heat. Add half of the beef cubes. Cook and stir until browned; remove from skillet. Add remaining beef cubes; cook and stir until browned. Drain off fat from beef.
  • Place beef in a 3 1/2- or 4-quart slow cooker. Add potatoes, carrots, onion, cream of mushroom soup, beef broth, and marjoram. Stir to combine. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 41/2 hours.
  • If using low-heat setting, turn to high-heat setting. Stir in green beans. Cover and cook about 30 minutes more or just until green beans are tender.

Nutrition Facts : Calories 320, Carbohydrate 22 g, Cholesterol 90 mg, Fiber 4 g, Protein 35 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g

VEGETABLE BEEF STEW



Vegetable Beef Stew image

Try an easy vegetable beef stew recipe made with stewing beef, onions, potatoes, and carrots, along with celery and seasonings.

Provided by Diana Rattray

Categories     Entree     Dinner     Soup

Time 3h

Yield 8

Number Of Ingredients 12

2 pounds stewing beef (or a chuck roast)
2 to 3 teaspoons vegetable oil
1/2 teaspoon seasoned salt
1 cup onions (chopped)
1 can/10 1/2 ounces condensed beef broth (or concentrated rich beef stock )
3 cups potatoes (diced)
2 cups carrots (diced)
2 ribs celery (cut into 1/2-inch pieces)
2 tablespoons all-purpose flour
1/3 cup water (cold)
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Gather the ingredients.
  • Cut the beef into small, bite-sized cubes.
  • Heat the vegetable oil in a Dutch oven or large kettle; add the beef, seasoned salt, and chopped onions and mix to combine.
  • Cook over medium heat, turning frequently, for about 10 to 15 minutes, until the meat is browned on all sides and the chopped onions are tender. Drain off excess fat if necessary.
  • Add the beef broth and some hot water to the pot until the liquid level is about 1 inch above the beef.
  • Cover, reduce the heat to low, and ​simmer for 1 1/2 to 2 hours, or until the meat is tender.
  • Add the potatoes, carrots, and celery.
  • Cover and continue to cook, stirring occasionally, for 20 to 30 minutes longer, until the vegetables are tender.
  • To thicken the stew, combine the flour with the cold water in a measuring cup or small bowl; stir until smooth. Gently stir the flour mixture into the pot a little at a time, using as much as needed to make the stew as thick as you like.
  • Add pepper and taste for seasonings, adding salt if necessary.
  • Serve and enjoy.

Nutrition Facts : Calories 132 kcal, Carbohydrate 21 g, Cholesterol 11 mg, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, Sodium 319 mg, Sugar 4 g, Fat 3 g, ServingSize 8 servings, UnsaturatedFat 0 g

SAVORY VEGETABLE BEEF STEW



Savory Vegetable Beef Stew image

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.

Provided by JAIME5025

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h

Yield 12

Number Of Ingredients 18

3 pounds beef stew meat, cut into 1-inch pieces
⅓ cup Italian salad dressing
2 cups water
2 teaspoons beef bouillon granules
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.5 ounce) can condensed beef broth
1 (8 ounce) can tomato sauce
1 clove garlic, minced
1 bay leaf
1 teaspoon salt
1 teaspoon dried oregano
½ teaspoon ground black pepper
6 small potatoes, quartered
6 carrots, cut into 1-inch pieces
1 green bell pepper, cut into 1/2-inch dice
1 onion, chopped
3 tablespoons all-purpose flour
3 tablespoons cold water

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.

Nutrition Facts : Calories 342 calories, Carbohydrate 23.7 g, Cholesterol 62.7 mg, Fat 17.5 g, Fiber 3.7 g, Protein 21.8 g, SaturatedFat 6.5 g, Sodium 679.7 mg, Sugar 4.9 g

HEARTY VEGETABLE STEW



Hearty Vegetable Stew image

This is a thick, hearty, and delicious stew from Lean and Luscious and Meatless. Just add a salad and some bread and your meal is complete!

Provided by Whisper

Categories     Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon vegetable oil
1 1/2 cups sliced onions
2 garlic cloves, minced
1 cup carrot, cut into 1-inch-thick slices
1 cup celery, cut into 1-inch-thick slices
4 cups mushrooms, cut into quarters
3 medium potatoes, unpeeled, cut into 1-inch chunks
1 (1 lb) can tomatoes, undrained, coarsely chopped
2 cups cooked kidney beans (12 ounces)
1 (8 ounce) can tomato sauce
1 cup water
1 teaspoon dried thyme
1 bay leaf
salt and pepper
3 tablespoons flour
1/4 cup water
1/4 cup red wine

Steps:

  • Heat oil in a large, heavy saucepan over medium heat.
  • Add onions, garlic, carrots, celery, and mushrooms.
  • Cook 10 minutes, stirring frequently.
  • Add small amounts of water, if necessary, to prevent sticking.
  • Add remaining ingredients, except flour, 1/4 cup water, and wine.
  • Cover, reduce heat to low, and simmer 30 minutes, or until vegetables are tender.
  • Stir occasionally while cooking.
  • In a small bowl, gradually stir flour into 1/4 cup water until smooth.
  • Add to stew, along with wine.
  • Cook, stirring, 5 more minutes.
  • Remove and discard bay leaf before serving.

CLASSIC, HEARTY BEEF STEW



Classic, Hearty Beef Stew image

This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!

Provided by Matthew Francis

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h35m

Yield 8

Number Of Ingredients 20

1 (2 pound) boneless beef round steak, cut into 1-inch cubes
kosher salt and cracked black pepper to taste
¼ cup all-purpose flour
1 tablespoon smoked paprika
1 tablespoon canola oil
3 cups chopped onion
6 cloves garlic, minced
4 tablespoons tomato paste
2 cups dry red wine
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon herbes de Provence
3 bay leaves
2 cups beef broth, or more as needed
1 tablespoon Worcestershire sauce
3 cups chopped carrots
3 cups cubed Yukon Gold potatoes
1 cup fresh peas
1 ½ teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
  • Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
  • Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
  • Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
  • Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
  • Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g

HEARTY VEGETABLE STEW RECIPE BY TASTY



Hearty Vegetable Stew Recipe by Tasty image

Here's what you need: olive oil, baby bella mushroom, yellow onion, carrots, celery stalks, garlic, dried rosemary, dried thyme, pepper, tomato paste, low sodium soy sauce, flour, dry red wine, red potato, vegetable broth, bay leaf

Provided by Rachel Gaewski

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
10 oz baby bella mushroom, quartered
1 yellow onion, diced
3 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon pepper
3 tablespoons tomato paste
2 tablespoons low sodium soy sauce
¼ cup flour
¾ cup dry red wine
4 cups red potato, diced
4 cups vegetable broth
2 leaves bay leaf

Steps:

  • In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
  • Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
  • Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
  • Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
  • Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
  • Remove the bay leaves.
  • Enjoy!

Nutrition Facts : Calories 756 calories, Carbohydrate 73 grams, Fat 45 grams, Fiber 4 grams, Protein 5 grams, Sugar 15 grams

HEARTY VEGETABLE STEW



Hearty Vegetable Stew image

Beans and plenty of vegetables make this healthy stew high in fiber, which can help keep you feeling satisfied.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
3 carrots, thinly sliced
3 celery stalks, thinly sliced
1 medium yellow onion, diced medium
Coarse salt and ground pepper
1 tablespoon tomato paste
1 can (28 ounces) whole peeled tomatoes
1 bunch kale, stems removed, leaves torn into bite-size pieces
1 can (15.5 ounces) cannellini beans, rinsed and drained
2 sprigs thyme

Steps:

  • In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, celery, and onion; season with salt and pepper. Cook, stirring occasionally, until carrots soften, about 5 minutes.
  • Add tomato paste and cook, stirring, 30 seconds. Add tomatoes (reserving juice) and cook, breaking them up with a wooden spoon, until lightly browned, about 4 minutes. Add tomato juice, kale, beans, thyme, and 2 cups water; bring to a boil. Reduce to a rapid simmer and cook until slightly reduced, 15 minutes. Divide soup among four bowls and serve. (To store, let cool completely, then refrigerate, in airtight containers, up to 1 week.)

Nutrition Facts : Calories 256 g, Fat 8 g, Fiber 9 g, Protein 8 g, SaturatedFat 1 g

HEARTY BEEF VEGETABLE STEW



Hearty Beef Vegetable Stew image

This is a great slow-cooker recipe for beef stew. I've tried many slow-cooker recipes and they always turned out a little "odd", until I tried this one. This tastes wonderful, is healthy for you and the beef is very tender. Perfect recipe for fall and winter. I might try adding some frozen peas in this next time. Comes from Light&Tasty.

Provided by Karamia

Categories     Stew

Time 5h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 (28 ounce) can crushed tomatoes, undrained
3 tablespoons quick-cooking tapioca
2 tablespoons dried basil
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 lbs red potatoes, cut into 1-inch cubes
3 medium carrots, cut into 1-inch slices
1 medium onion, chopped
1/2 cup chopped celery
1 1/2 lbs lean chuck roast, cut into 1-inch cubes
2 teaspoons canola oil

Steps:

  • Combine tomatoes, tapioca, basil, sugar, salt and pepper in a bowl and let stand for 15 minutes.
  • Place potatoes, carrots, onions, and celery in bottom of 5 quart slow-cooker.
  • Brown meat cubes in oil over medium heat until just browned; remove with slotted spoon to slow-cooker. Discard drippings.
  • Pour tomato mixture over meat; cover slow-cooker and cook on high for 5-6 hours or until meat and veggies are tender.
  • Note: When I made this, after 4 hours I reduced heat to low and stirred it all together. Then I let it cook on low for 1-2 hours more and it came out perfect for me.

Nutrition Facts : Calories 358.1, Fat 9.1, SaturatedFat 3.3, Cholesterol 74.8, Sodium 552.7, Carbohydrate 43.9, Fiber 6, Sugar 11.8, Protein 29

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From pauladeenmagazine.com


10 SUPER-HEARTY WINTER STEWS - KITCHN
2021-06-29 5. Pork, Poblano, and Pumpkin Stew. Inspired by classic chile verde, this hearty, spiced stew changes things up with tomatoes (both paste and canned) plus a blend of fragrant, warm spices, and of course, winter squash. Pumpkin can be hard to come by after the fall months, but butternut or kabocha squash work just as well.
From thekitchn.com


HEARTY VEGETABLE BEEF AND BEAN STEW - A BLOSSOMING LIFE
2017-01-23 Saute carrots, onion, garlic and celery until they become translucent (~ 5 minutes). Add in the rest of the ingredients, except the precooked ground beef, and simmer for 30 minutes. Add in cooked ground beef and let simmer for another 10 minutes, until the potatoes are soft. Serve and enjoy.
From ablossominglife.com


HEARTY VEGAN MUSHROOM STEW - THERESCIPES.INFO
10 Best Vegan Mushroom Stew Recipes | Yummly great www.yummly.com. Instant Pot Vegan Lentil Mushroom Stew with Mashed Sweet Potatoes Vegan Richa garlic powder, sweet potato, fresh thyme, salt, onion powder and 16 more Healing Miso Noodle Soup (Vegan) Goodness Green garlic, red onion, miso paste, chili, spinach, spring onions and 5 more
From therecipes.info


HEARTY BEEF STEW WITH ROASTED WINTER VEGETABLES - KITCHEN BASICS
INSTRUCTIONS. 1 Preheat oven to 425°F. Toss vegetables with 1 tablespoon of the oil. Arrange in single layer on large baking sheet. Roast 20 minutes or until vegetables are golden brown. 2 Meanwhile, heat remaining 1 tablespoon oil in large skillet on medium-high heat. Brown beef in batches. Return all beef to skillet.
From mccormick.com


7 HEARTY VEGETARIAN STEWS TO MAKE THIS WINTER - MAY I HAVE THAT …
2021-02-06 Ratatouille, the Ultimate French Vegetarian Stew. Even though ratatouille tastes best in the summer with the abundance of eggplant, zucchini, and tomatoes, it can be made and enjoyed all year long. In this ratatouille recipe, we used green zucchini, yellow squash, eggplant, red peppers, onions, garlic and fresh tomatoes for an insanely ...
From mayihavethatrecipe.com


VEGETABLE BEEF STEW {HEARTY + DELICIOUS} - LIFE MADE …
2019-10-29 Preheat the oven to 325 degrees. In a large Dutch oven set over medium-high heat, add 2 tablespoons olive oil. Toss the cubed beef in the salt and pepper. Brown the beef in 2 batches so that the pan is not overcrowded. Transfer to a plate. Add the remaining tablespoon of olive oil to the pan.
From lifemadesimplebakes.com


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