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Loaded Vegetable Beef Stew Recipe

Photo by: Taste of Home Loaded Vegetable Beef Stew Recipe

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I first had this dish during a trip to Argentina a few years ago. It inspired me to recreate it at home. It turned out so well, I wrote "Yum!" on the recipe card! —Kari Caven, Post Falls, Idaho

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Loaded Vegetable Beef Stew Recipe

Prep: 40 min. Cook: 8-1/2 hours

Yield: 12 Servings

40 510 550

Ingredients

8 bacon strips, diced
3 pounds beef stew meat, cut into 1-inch cubes
6 medium carrots, cut into 1-inch pieces
6 medium tomatoes, peeled and cut into wedges
4 medium potatoes, peeled and cubed
3 cups cubed peeled butternut squash
2 medium green peppers, chopped
2 teaspoons dried thyme
2 garlic cloves, minced
2 cans (14-1/2 ounces each) beef broth
6 cups chopped cabbage
1/2 teaspoon pepper

Directions

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, brown beef in batches. Refrigerate the bacon until serving.
In a 5-qt. slow cooker, combine the carrots, tomatoes, potatoes, squash, green peppers, thyme and garlic. Top with beef. Pour broth over the top. Cover and cook on low for 8-10 hours.
Stir in cabbage and pepper. Cover and cook on high for 30 minutes or until cabbage is tender. Sprinkle each serving with bacon. Yield: 12 servings (1-1/3 cups each).

Nutritional Facts 1-1/3 cups equals 336 calories, 15 g fat (5 g saturated fat), 81 mg cholesterol, 516 mg sodium, 23 g carbohydrate, 5 g fiber, 27 g protein.

Originally published as Loaded Vegetable Beef Stew in Taste of Home February/March 2009, p16

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Loaded Vegetable Beef Stew (6)

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Loaded Vegetable Beef Stew

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Reviewed on Oct. 20, 2010 by Marnelle

This was so good! I agree that it does need a little more seasoning, but, that is pretty typical of any stew and was easy enough to adjust. I think next time I will add an onion. Also, I halved the recipe and it totally filled my 3 1/2 qt crock pot. Delicious!

Reviewed on Sep. 28, 2010 by aug2295

The texture of this stew was perfect - the meat melt in your mouth and the veggies were so tender. It needed more seasoning, though.

Reviewed on Apr. 03, 2010 by Wingslady

Only change I made was to substitute a can of petite diced tomatoes (undrained) for the tomatoes. This dish should rate 10 stars! I was told to throw out my other beef stew recipes and only keep this one! It is really awesome!

Reviewed on May. 06, 2009 by lindasmartin

I made a half-batch of this last weekend and both my husband and I loved it. It's a very light stew (more like a soup) and full of flavor. I wasn't sure about the butternut squash, so I added just a little, but it totally disappeared. It must have added to the flavor, though.