Vegetable Beef Stew Recipe

Vegetable Beef Stew RecipePhoto by: Taste of Home Vegetable Beef Stew Recipe Rating 5

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Tasty vegetable chunks add color to this satisfying stew from Bobbie Jo Yokley of Franklin, Kentucky. "I serve it with warm corn bread and a tossed salad for a delicious meal in no time," she informs. Each hearty bowl coasts only 95¢.

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Vegetable Beef Stew Recipe
  • Prep: 10 min. Cook: 40 min.
  • Yield: 6 Servings
    •
10 40 50

Ingredients

  • 1-1/2 pounds beef rump roast or bottom round roast, cut into 1/2-inch cubes
  • 2 tablespoons canola oil
  • 4-1/3 cups water, divided
  • 1 medium onion, diced
  • 3 celery ribs, cut into 1-inch chunks
  • 3 small carrots, cut into 1-inch chunks
  • 3 medium potatoes, peeled and cubed
  • 2 tablespoons beef bouillon granules
  • 1 cup frozen peas
  • 3 tablespoons all-purpose flour

Directions

  • In a Dutch oven, brown beef on all sides in oil; drain. Add 4 cups water, onion, celery, carrots, potatoes and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
  • Stir in peas. Bring to a boil. Combine flour and remaining water until smooth; add to beef mixture. Cook and stir for 2 minutes or until thickened and bubbly. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 309 calories, 10 g fat (3 g saturated fat), 68 mg cholesterol, 880 mg sodium, 27 g carbohydrate, 4 g fiber, 26 g protein.

Originally published as Vegetable Beef Stew in Quick Cooking January/February 2001, p35

Healthy Cooking

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Reviews for Vegetable Beef Stew (1)

Vegetable Beef Stew Recipe

Vegetable Beef Stew

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Reviewed on Oct. 10, 2011 by Lisa94

I tend to use extra bouillon but have made this many times. It has now become our "go-to" stew.

 
 
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