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Spicy Beef Vegetable Stew Recipe

Spicy Beef Vegetable Stew Recipe

This zesty ground beef and vegetable soup is flavorful and fast to fix. It makes a complete meal when served with warm corn bread, sourdough bread or French bread if you can squeak in a few more calories. —Lynnette Davis, Tullahoma, Tennessee
TOTAL TIME: Prep: 10 min. Cook: 8 hours YIELD:8 servings


  • 1 pound lean ground beef (90% lean)
  • 1 cup chopped onion
  • 1 jar (24 ounces) meatless pasta 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


  • 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: 8 servings (3 quarts).

Nutritional Facts

1-1/2 cups: 177 calories, 5g fat (2g saturated fat), 35mg cholesterol, 675mg sodium, 19g carbohydrate (8g sugars, 5g fiber), 15g protein. Diabetic Exchanges: 2 meat, 1 starch.

Reviews for Spicy Beef Vegetable Stew

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Reviewed Apr. 3, 2017

"Amazing. I ended up modifying it a bit and I made it on the stove top. I added two shakes of red pepper flakes to give it a bit more of a kick. It was great the next day too."

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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