Loaded Vegetable Beef Stew Recipe

4.5 10 12
Loaded Vegetable Beef Stew Recipe
Loaded Vegetable Beef Stew Recipe photo by Taste of Home
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Loaded Vegetable Beef Stew Recipe

Read Reviews
4.5 10 12
Publisher Photo
I first had this dish during a trip to Argentina a few years ago. It inspired me to recreate it at home. It turned out so well, I wrote "Yum!" on the recipe card! —Kari Caven, Post Falls, Idaho
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Cook: 8-1/2 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Cook: 8-1/2 hours

Ingredients

  • 8 bacon strips, diced
  • 3 pounds beef stew meat, cut into 1-inch cubes
  • 6 medium carrots, cut into 1-inch pieces
  • 6 medium tomatoes, peeled and cut into wedges
  • 4 medium potatoes, peeled and cubed
  • 3 cups cubed peeled butternut squash
  • 2 medium green peppers, chopped
  • 2 teaspoons dried thyme
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) beef broth
  • 6 cups chopped cabbage
  • 1/2 teaspoon pepper

Directions

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, brown beef in batches. Refrigerate the bacon until serving.
In a 6-qt. slow cooker, combine the carrots, tomatoes, potatoes, squash, green peppers, thyme and garlic. Top with beef. Pour broth over the top. Cover and cook on low for 8-10 hours.
Stir in cabbage and pepper. Cover and cook on high for 30 minutes or until cabbage is tender. Sprinkle each serving with bacon. Yield: 12 servings (1-1/3 cups each).
Originally published as Loaded Vegetable Beef Stew in Taste of Home February/March 2009, p16

Nutritional Facts

1-1/3 cups: 336 calories, 15g fat (5g saturated fat), 81mg cholesterol, 516mg sodium, 23g carbohydrate (7g sugars, 5g fiber), 27g protein.

  • 8 bacon strips, diced
  • 3 pounds beef stew meat, cut into 1-inch cubes
  • 6 medium carrots, cut into 1-inch pieces
  • 6 medium tomatoes, peeled and cut into wedges
  • 4 medium potatoes, peeled and cubed
  • 3 cups cubed peeled butternut squash
  • 2 medium green peppers, chopped
  • 2 teaspoons dried thyme
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) beef broth
  • 6 cups chopped cabbage
  • 1/2 teaspoon pepper
  1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, brown beef in batches. Refrigerate the bacon until serving.
  2. In a 6-qt. slow cooker, combine the carrots, tomatoes, potatoes, squash, green peppers, thyme and garlic. Top with beef. Pour broth over the top. Cover and cook on low for 8-10 hours.
  3. Stir in cabbage and pepper. Cover and cook on high for 30 minutes or until cabbage is tender. Sprinkle each serving with bacon. Yield: 12 servings (1-1/3 cups each).
Originally published as Loaded Vegetable Beef Stew in Taste of Home February/March 2009, p16

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Reviews forLoaded Vegetable Beef Stew

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oreo95 User ID: 2985724 221681
Reviewed Mar. 1, 2015

"Made this recipe exactly as written, just made 1/2 batch! It is excellent, meat was so tender and everyone commented on the great smells while cooking. Agree with some of the other reviews as needing a little seasoning. Great comfort food! Thank you for another yummy recipe!"

MY REVIEW
Apie26 User ID: 7843601 158928
Reviewed Jul. 25, 2014

"Amazingly delicious!! I love cooking with squashes, but my family is not a big fan of it. This is a great stew that pleased everyone."

MY REVIEW
leslie1966 User ID: 3337908 180209
Reviewed Jan. 20, 2013

"Really good. A great comfort food. I did use canned tomatoes instead of fresh. I also halved the recipe and it still made a ton!"

MY REVIEW
marlowesmom User ID: 1394533 158927
Reviewed Sep. 11, 2012

"Great recipe. I had to add onion and garlic with the beef for my obsessive family. I also halved the bacon to reduce the fat a little. Thanks for sharing."

MY REVIEW
Marnelle User ID: 1257580 95200
Reviewed Oct. 20, 2010

"This was so good! I agree that it does need a little more seasoning, but, that is pretty typical of any stew and was easy enough to adjust. I think next time I will add an onion. Also, I halved the recipe and it totally filled my 3 1/2 qt crock pot. Delicious!"

MY REVIEW
aug2295 User ID: 4631582 164095
Reviewed Sep. 28, 2010

"The texture of this stew was perfect - the meat melt in your mouth and the veggies were so tender. It needed more seasoning, though."

MY REVIEW
Wingslady User ID: 3694773 108296
Reviewed Apr. 3, 2010

"Only change I made was to substitute a can of petite diced tomatoes (undrained) for the tomatoes. This dish should rate 10 stars! I was told to throw out my other beef stew recipes and only keep this one! It is really awesome!"

MY REVIEW
lindasmartin User ID: 2977907 175573
Reviewed May. 6, 2009

"I made a half-batch of this last weekend and both my husband and I loved it. It's a very light stew (more like a soup) and full of flavor. I wasn't sure about the butternut squash, so I added just a little, but it totally disappeared. It must have added to the flavor, though."

MY REVIEW
orignalred User ID: 3010548 91898
Reviewed Mar. 29, 2009

"I don;t know what going on but would not let me me in said was not a subscriber but I am

 
Shelia"

MY REVIEW
nutmeg45 User ID: 3639094 161763
Reviewed Mar. 29, 2009

"I made this yesterday. I never would think of tomatoes in beef stew, but it was all delicious. My husband wanted thirds!!"

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