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Vegetable Beef Stew Recipe
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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 all-purpose flour

Nutritional Facts

1 cup: 309 calories, 10g fat (3g saturated fat), 68mg cholesterol, 880mg sodium, 27g carbohydrate (6g sugars, 4g fiber), 26g 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


Reviews for Vegetable Beef Stew

AVERAGE RATING
(3)
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5 Star
 (2)
4 Star
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MY REVIEW
Elorasmommy 44137
Reviewed Apr. 20, 2012

"My family was not impressed."

MY REVIEW
Lisa94 34706
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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