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¢.
Featured In: 30 Soup Recipes to Make This Winter
- 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 all-purpose flour
- 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.
- 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
Reviews for Vegetable Beef Stew
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Reviewed Apr. 20, 2012
"My family was not impressed."
Reviewed Oct. 10, 2011
"I tend to use extra bouillon but have made this many times. It has now become our "go-to" stew."