Spicy Beef Vegetable Stew Recipe
Spicy Beef Vegetable Stew Recipe photo by Taste of Home

Spicy Beef Vegetable Stew Recipe

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"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."
TOTAL TIME: Prep: 10 min. Cook: 8 hours
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Cook: 8 hours
MAKES: 12 servings

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 cup chopped onion
  • 1 jar (30 ounces) meatless spaghetti 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

Nutritional Facts

One serving (prepared with reduced-sodium spaghetti sauce and reduced-sodium bouillon) equals 159 calories, 7 g fat (0 saturated fat), 14 mg cholesterol, 159 mg sodium, 14 g carbohydrate, 0 fiber, 10 g protein. Diabetic Exchanges: 1-1/2 meat, 1 vegetable, 1/2 starch.

Directions

  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: 12 servings.
Originally published as Spicy Beef Vegetable Stew in Quick Cooking September/October 1999, p35

Nutritional Facts

One serving (prepared with reduced-sodium spaghetti sauce and reduced-sodium bouillon) equals 159 calories, 7 g fat (0 saturated fat), 14 mg cholesterol, 159 mg sodium, 14 g carbohydrate, 0 fiber, 10 g protein. Diabetic Exchanges: 1-1/2 meat, 1 vegetable, 1/2 starch.

Reviews for Spicy Beef Vegetable Stew

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   (4)
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MY REVIEW
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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