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Loaded Vegetable Beef Stew

 Loaded Vegetable Beef Stew
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
12 ServingsPrep: 40 min. Cook: 8-1/2 hours


  • 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


  • 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 6-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).

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Loaded Vegetable Beef Stew (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.