Loaded Vegetable Beef Stew Recipe

Loaded Vegetable Beef Stew Recipe
Photo by: Taste of Home
Rating 5

100% would make again

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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 Coeur d'Alene, Idaho

 

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

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 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).


Nutrition 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.

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

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Reviews for Loaded Vegetable Beef Stew (4)

Loaded Vegetable Beef Stew Recipe

Loaded Vegetable Beef Stew

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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.


Reviewed on Mar. 29, 2009 by orignalred

I don;t know what going on but would not let me me in said was not a subscriber but I am

 

Shelia


Reviewed on Mar. 29, 2009 by nutmeg45

I made this yesterday. I never would think of tomatoes in beef stew, but it was all delicious. My husband wanted thirds!!

 
 
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