Best Winter Vegetable Beef Stew Recipes

WINTER VEGETABLE-BEEF STEW

Steps:

• In 4-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Cook beef in oil 15 minutes, stirring occasionally, until browned. Remove beef to bowl; cover to keep warm.
• In Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring occasionally, until tender. Return beef to Dutch oven. Sprinkle with flour; cook and stir 1 minute. Add wine; cook 1 minute, scraping to loosen any browned bits from bottom of pan. Stir in broth, carrots, parsnips, potatoes, bay leaves, thyme, salt and pepper.
• Heat to boiling; reduce heat. Cover; simmer about 40 minutes, stirring occasionally, until vegetables are tender. Remove bay leaves before serving.

WINTER VEGETABLE BEEF STEW

Steps:

• Pour dressing over stew meat in resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate.
• Cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Use slotted spoon to remove bacon from pan, reserving drippings in pan; drain bacon on paper towels.
• Add mushrooms and onions to reserved drippings; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove stew meat from marinade; add to saucepan with carrots, potatoes, tomatoes, broth and bacon. Discard bag and marinade.
• Bring stew to boil, stirring occasionally; cover. Simmer on low heat 1-1/2 hours or until beef is done and stew is thickened, stirring occasionally and uncovering for the last 15 min.

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!

WINTER BEEF AND VEGETABLE STEW

Steps:

• Cut the London broil up into small bite sized pieces - just before finishing cutting the broil - place the oil into the stew pot and put on medium heat. Place the broil into the stew pot and sear the outside of the meat till brown - stirring occasionally.
• Dice up your onion into "hearty" pieces as well as the carrots and cut up the celery into smaller pieces and place in the pot with the browning meat. Let the vegetables and meat simmer together until onions are starting to turn translucent and the 1/4 - 1/2 tsp. of fresh diced garlic and the two envelopes of onion soup mix. 1 cup of water can be added at this time to the pot continuing to stir occasionally.
• Cut up potato into large bite sized pieces and add them at this time. Let this simmer while opening the cans of the remaining vegetables. Keep all juices with the vegetables EXCEPT for the green beans and lima beans..
• Start putting in the canned vegetables including the juice for the corn, peas, diced tomatoes - drain the juice from the green beans and lima beans and pour those in as well. Stir well.
• Now you can put in the tomato juice and an extra cup of water - amount of water varies depending on how "juicy" you like your stews this will be pretty thick by the end of the time. Salt & Pepper to taste
• Let simmer for 2-3 hours on medium heat or until potatoes/carrots and celery are soft and tender to the fork. 45 minutes before serving if you like cabbage it can be added at this time.