Best Hearty Beef Vegetable Stew Recipes

HEARTY BEEF VEGETABLE STEW

Steps:

• In a large nonstick skillet, brown meat in oil over medium heat. Meanwhile, place the potatoes, carrots, onion and celery in a 5-qt. slow cooker., Drain meat; add to slow cooker. Combine the tomatoes, tapioca, basil, sugar, salt and pepper; pour over the top. , Cover and cook on high for 5-6 hours or until meat and vegetables are tender.

HEARTY WINTER VEGETABLE AND BEEF STEW (CROCK-POT)

Steps:

• Chop up potatoes, parsnips, turnips and carrots into 1 inch cubes. Don't chop them too small - you want big chunky veggies. (if you want, you can also add sweet potatoes or yams too!).
• Put the chopped potatoes, parsnips, turnips and carrots into the bottom of your crockpot, in that order.
• Chop up the beef into approximately 1 inch cubes, and then put it on top of the veggies.
• Squirt some Worcestershire sauce on top of the beef, and then sprinkle the steak spice and crushed garlic over top.
• Chop the onion into big chunks - do not separate the layers - and put them over top of the beef.
• Next cut up the green beans and celery into 1 inch long pieces, and put them on top of the onion.
• Throw the button mushrooms on the top (or you can use large mushrooms cut in half).
• Now mix the two cans of cream of mushroom soup and the 1/2 cup beef or vegetable broth together and dump it over top of the layers.
• Lastly, I put aluminum foil over top of my crockpot, and then the lid because my lid doesn't fit tightly. If you want this to cook up nicely, you don't want to let any of the heat out.
• Cook on low for approximately 6-8 hours.
• Before you eat, ladle out the liquid and put into a pot with the gravy thickener and make a gravy base for the stew (otherwise it will be more soupy).
• While you're making the gravy, throw the frozen peas into the crockpot and stir it up.
• When the gravy is ready, pour it back into the crockpot, stir it all up, and it's ready to be eaten!

SPICY, HEARTY BEEF AND VEGETABLE STEW

Steps:

• Heat a large, heavy skillet with the oil. Brown the meat over medium high heat turning as needed; sprinkle with sugar and continue to brown. Then dust lightly with flour and continue to brown. Add the tomatoes, red pepper, herbs, bay leaf, cloves, beef stock and boiling water. Cover and simmer over low heat about 1 ½ hours or until meat is tender. Add the vegetables except the peas or beans and combine. Continue to cook 30 minutes longer. Add peas; cook 5 minutes longer. Serve with French bread or homemade buttermilk biscuits.

HEARTY BEEF VEGETABLE STEW

Steps:

• Combine tomatoes, tapioca, basil, sugar, salt and pepper in a bowl and let stand for 15 minutes.
• Place potatoes, carrots, onions, and celery in bottom of 5 quart slow-cooker.
• Brown meat cubes in oil over medium heat until just browned; remove with slotted spoon to slow-cooker. Discard drippings.
• Pour tomato mixture over meat; cover slow-cooker and cook on high for 5-6 hours or until meat and veggies are tender.
• Note: When I made this, after 4 hours I reduced heat to low and stirred it all together. Then I let it cook on low for 1-2 hours more and it came out perfect for me.

SKINNY HEARTY VEGETABLE BEEF STEW

Steps:

• Cut beef into 1-inch cubes. Coat an unheated large skillet with nonstick cooking spray. Preheat over medium-high heat. Add half of the beef cubes. Cook and stir until browned; remove from skillet. Add remaining beef cubes; cook and stir until browned. Drain off fat from beef.
• Place beef in a 3 1/2- or 4-quart slow cooker. Add potatoes, carrots, onion, cream of mushroom soup, beef broth, and marjoram. Stir to combine. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 41/2 hours.
• If using low-heat setting, turn to high-heat setting. Stir in green beans. Cover and cook about 30 minutes more or just until green beans are tender.