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

Vegetable Beef Stew Recipe

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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¢.
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES: 6 servings

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 King Arthur Unbleached All-Purpose Flour

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.

Directions

  1. 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.
  2. 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.
Originally published as Vegetable Beef Stew in Quick Cooking January/February 2001, p35

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.

Reviews for Vegetable Beef Stew(2)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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2 Star
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MY REVIEW
Reviewed Apr. 20, 2012

My family was not impressed.

MY REVIEW
Reviewed Oct. 10, 2011

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

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