Spicy Beef Vegetable Stew Recipe

4.5 1 4
Spicy Beef Vegetable Stew Recipe
Spicy Beef Vegetable Stew Recipe photo by Taste of Home
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Spicy Beef Vegetable Stew Recipe

Read Reviews
4.5 1 4
Publisher Photo
"This zesty ground beef and vegetable soup is flavorful and fast to fix," reports Lynnette Davis of Tullahoma, Tennessee. "It makes a complete meal when served with warm corn bread, sourdough bread or French bread."
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 8 hours
VERIFIED BY Taste of Home Test Kitchen
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 8 hours

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 cup chopped onion
  • 1 jar (24 ounces) meatless pasta sauce
  • 3-1/2 cups water
  • 1 package (16 ounces) frozen mixed vegetables
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 cup sliced celery
  • 1 teaspoon beef bouillon granules
  • 1 teaspoon pepper

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender. Yield: 8 servings (3 quarts).
Originally published as Spicy Beef Vegetable Stew in Quick Cooking September/October 1999, p35

Nutritional Facts

1-1/2 cup: 177 calories, 5g fat (2g saturated fat), 35mg cholesterol, 675mg sodium, 19g carbohydrate (8g sugars, 5g fiber), 15g protein. Diabetic Exchanges: 2 meat, 1 starch.

  • 1 pound lean ground beef (90% lean)
  • 1 cup chopped onion
  • 1 jar (24 ounces) meatless pasta sauce
  • 3-1/2 cups water
  • 1 package (16 ounces) frozen mixed vegetables
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 cup sliced celery
  • 1 teaspoon beef bouillon granules
  • 1 teaspoon pepper
  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  2. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender. Yield: 8 servings (3 quarts).
Originally published as Spicy Beef Vegetable Stew in Quick Cooking September/October 1999, p35

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bjsilve0 User ID: 172187 34644
Reviewed Oct. 25, 2011

"Easy and quick to make with good flavor. I've been making it since the recipe came out in 1999."

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