Best Thick Vegetable Beef Stew Recipes

HEARTY BEEF STEW

Hearty Beef Stew image

I DISCOVERED this recipe several years ago when we belonged to a newcomers group. It's a real lifesaver when you have company...and when you live in Florida, you have company often! Put it in the oven, forget it and be gone for the day with your guests. When you return home, fix a salad, warm some bread and dinner will be ready. The men especially love it! -Virginia Brown, Hudson, Florida

Provided by Taste of Home

Categories Dinner

Time 3h15m

Yield 6-8 servings.

Number Of Ingredients 13

Ingredients

2 pounds beef stew meat
6 to 7 medium potatoes, peeled and cut into 1-1/2-inch pieces
2 medium onions, cut into wedges
8 medium carrots, cut into 1-inch pieces
4 to 5 celery ribs, cut into 1-inch pieces
1 can (4 ounces) sliced mushrooms, drained
1/3 cup quick-cooking tapioca
1-1/2 teaspoons salt
1 beef bouillon cube
1 teaspoon sugar
2 bay leaves
1-1/2 teaspoons dried thyme
3 cups tomato juice

Steps:

In a 4-qt. Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 325° for 3 hours, stirring occasionally, or until the meat and vegetables are tender. Remove bay leaves before serving.

Nutrition Facts : Calories 349 calories, Fat 8g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 965mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 5g fiber), Protein 26g protein.

THICK VEGETABLE BEEF STEW

Thick Vegetable Beef Stew image

Make and share this Thick Vegetable Beef Stew recipe from Food.com.

Provided by Graybert

Categories Stew

Time 3h25m

Yield 5 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 lbs stewing beef, cut up into pieces
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of celery soup
1 (10 1/2 ounce) can cream of chicken soup
parsley flakes
4 potatoes (peeled and cubed)
2 carrots (peeled and sliced into coins)
2 stalks celery (sliced)
1 onion, sliced into chunks
1/2 cup white wine
1/2 cup water
pepper

Steps:

Mix all ingredients together in a bowl and the pour into a greased 4-Quart roaster.
Cook covered at 300 for 3 hours.
Check after 2 hours.
If its to thick, thin down with a bit more water.

VEGETABLE BEEF STEW

Vegetable Beef Stew image

Make and share this Vegetable Beef Stew recipe from Food.com.

Provided by Paulcm

Categories Stew

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs beef bottom round roast, cut into 1/2 inch cubes
2 tablespoons vegetable oil
4 cups water
1 medium onion, diced
3 celery ribs, cut into 1-inch chunks
3 small carrots, out into 1-inch chunks
3 medium potatoes, peeled and diced
2 tablespoons beef bouillon granules
3 tablespoons all-purpose flour
1/3 cup cold water

Steps:

In a Dutch oven, brown beef in oil; drain.
Add water, onion, celery, carrots, potatoes and bouillon.
Bring to a boil.
Simmer for 25-30 Minutes or until veg, are tender.
Bring to a boil.
Combine flour and water until smooth; add to beef mixture.
Cook and stir for 2 minutes or until thickened and bubbly.

Nutrition Facts : Calories 332.5, Fat 12.9, SaturatedFat 3.9, Cholesterol 70.5, Sodium 447.6, Carbohydrate 26.6, Fiber 3.8, Sugar 3.5, Protein 26.6

BEEF STEW VI

Beef Stew VI image

Thick beef stew good eaten from a bowl or poured over biscuits. Substitute lamb and voila!...Irish stew!! If thicker stew is desired, add more cornstarch and/or take cover off for last 15-20 minutes. The longer this simmers, the better! Vary the herbs to your taste.

Provided by Paula Antoniou

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h20m

Yield 10

Number Of Ingredients 13

Ingredients

2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
½ teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water

Steps:

In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Nutrition Facts : Calories 401.1 calories, Carbohydrate 24.9 g, Cholesterol 79 mg, Fat 21.2 g, Fiber 3 g, Protein 27.2 g, SaturatedFat 7.4 g, Sodium 436.3 mg, Sugar 2.9 g

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