TOTAL TIME: Prep: 30 min. Cook: 2-1/2 hours
MAKES: 16 servings


  • 2-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 1/2 cup water
  • 1 reduced-sodium beef bouillon cube
  • 3 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 4 potatoes, peeled and cubed
  • 3 medium carrots, sliced
  • 2 medium green peppers, cut into 1/2-inch pieces
  • 2 celery ribs, sliced
  • 3 cups cubed rutabaga
  • 1-1/2 cups cubed parsnips
  • 1-1/2 cups cubed turnips
  • 3/4 teaspoon dried marjoram
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried savory
  • 1/4 teaspoon hot pepper sauce
  • 2 tablespoons cornstarch
  • 3 tablespoons water

Nutritional Facts

1 cup: 143 calories, 3g fat (0g saturated fat), 21mg cholesterol, 59mg sodium, 13g carbohydrate (0g sugars, 0g fiber), 15g protein Diabetic Exchanges: 0 starch, 1 lean meat, 2 vegetable.


  1. In a Dutch oven, combine the beef, onions, garlic, 1/2 cup water, bouillon and enough of the broth to cover. Bring to a boil. Cover and simmer until meat is tender, about 2 hours. Add vegetables, seasonings and remaining broth. Simmer 30-45 minutes or until vegetables are tender. Combine cornstarch and water; gradually add to the boiling mixture. Cook and stir for 2 minutes. Yield: 16 servings.
Originally published as Beef Vegetable Stew in Country Woman January/February 1995, p36

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lutherallie 19549
Reviewed Mar. 7, 2011

"With all of the vegetables, plus the long simmering time more liquid is needed for this recipe than stated. I will add extra cans of broth to my list next time. Also, the carrots needed longer cooking time....I will probably omit them next time."

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