Beef-Vegetable Stew Recipe

Name: Beef-Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. cubed lean stew beef; 4 carrots; 3 medium potatoes; 3 stalks celery, retaining leaves; 1 large onion; 1 can chopped tomatoes; 2 Tbsp. shortening; 1/2 c. flour; 6 c. water (about); 1 tsp. salt; 2 beef bouillon cubes

Servings: persons

1 1/2 lb. cubed lean stew beef
4 carrots
3 medium potatoes
3 stalks celery, retaining leaves
1 large onion
1 can chopped tomatoes
2 Tbsp. shortening
1/2 c. flour
6 c. water (about)
1 tsp. salt
2 beef bouillon cubes

1
Season beef cubes with salt, then dredge meat with flour. Brown beef in the shortening.
2
Remove beef to large kettle.
3
Add the water and bouillon cubes.
4
Cover; bring to a boil, then simmer for 20 minutes.
5
Cut celery, potatoes, carrots and onion into 1-inch pieces; add to meat.
6
Add salt.
7
Bring to boil, then simmer for 40 to 45 minutes in a covered kettle.
8
Add tomatoes; simmer 20 minutes.
9
Serve hot with corn bread.

787

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lb. cubed lean stew beef, 4 carrots, 3 medium potatoes, 3 stalks celery, retaining leaves, and more.

Yes, Beef-Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef-Vegetable Stew

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