Best Savory Vegetable Stew Recipes

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SAVORY VEGETABLE BEEF STEW



Savory Vegetable Beef Stew image

This is by far the best vegetable beef stew that I have ever made. My grandmother gave me the recipe. My husband, who is a very picky eater, loves this recipe more than anything else I make.

Provided by JAIME5025

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h

Yield 12

Number Of Ingredients 18

3 pounds beef stew meat, cut into 1-inch pieces
⅓ cup Italian salad dressing
2 cups water
2 teaspoons beef bouillon granules
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.5 ounce) can condensed beef broth
1 (8 ounce) can tomato sauce
1 clove garlic, minced
1 bay leaf
1 teaspoon salt
1 teaspoon dried oregano
½ teaspoon ground black pepper
6 small potatoes, quartered
6 carrots, cut into 1-inch pieces
1 green bell pepper, cut into 1/2-inch dice
1 onion, chopped
3 tablespoons all-purpose flour
3 tablespoons cold water

Steps:

  • Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
  • Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
  • Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.

Nutrition Facts : Calories 342 calories, Carbohydrate 23.7 g, Cholesterol 62.7 mg, Fat 17.5 g, Fiber 3.7 g, Protein 21.8 g, SaturatedFat 6.5 g, Sodium 679.7 mg, Sugar 4.9 g

SAVORY VEGETABLE BEEF STEW



Savory Vegetable Beef Stew image

I've been cooking since I was 10 years old. One day, I plan to own a bed-and-breakfast inn. I look forward to the challenge of cooking for my future guests.

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 12 servings.

Number Of Ingredients 18

3 pounds beef stew meat, cut into 1-inch cubes
1/3 cup prepared Italian salad dressing
2 cups water
2 teaspoons beef bouillon granules
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 can (8 ounces) tomato sauce
1 garlic clove, minced
1 bay leaf
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
6 small potatoes, quartered
6 medium carrots, cut into 1-inch pieces
1 medium green pepper, cut into 1/2-inch pieces
1 medium onion, chopped
3 tablespoons all-purpose flour
3 tablespoons cold water

Steps:

  • In a Dutch oven, brown meat in salad dressing over medium heat. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Add the potatoes, carrots, green pepper and onion. Cover and simmer for 45 minutes or until vegetables are tender. , Combine flour and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf.

Nutrition Facts : Calories 308 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 824mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.

SAVORY GROUND BEEF VEGETABLE STEW



Savory Ground Beef Vegetable Stew image

This is an easy hearty soup that everyone I've served loves. I got this recipe from my missionary friends who served it to service men in the Phillipines in the late 70's. Good the 2nd day too!

Provided by chickpea

Categories     Stew

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 11

1 lb ground beef, browned and rinsed
1 chopped onion
1 (1 ounce) envelope dry onion soup mix
2 tablespoons parsley
2 teaspoons dried basil
1 teaspoon dried oregano
2 medium potatoes, in large cubes
4 -5 carrots, sliced in 1-2 inch chunks
1 (16 ounce) package frozen mixed vegetables
1 (64 ounce) can tomato juice
2 cups water

Steps:

  • Brown beef with onion added and rinse with hot water to remove excess fat.
  • Add onion soup and spices to beef.
  • Place potatoes and carrots on top.
  • Add tomato juice and water and stir to combine ingredients.
  • Bring to a boil and then simmer until potatoes and carrots are done.
  • Add package of mixed vegetables and stir.
  • Heat until vegetables are done,may simmer as desired.

Nutrition Facts : Calories 217.6, Fat 7.3, SaturatedFat 2.8, Cholesterol 30.8, Sodium 804.2, Carbohydrate 27.5, Fiber 4.9, Sugar 8.7, Protein 13

SAVORY VEGETABLE BEEF STEW



Savory Vegetable Beef Stew image

This is a contest winning recipe from Quick Cooking Magazine. Doesn't it sound like a good meal on a cold, winter night?

Provided by Juenessa

Categories     Stew

Time 9h35m

Yield 7-8 serving(s)

Number Of Ingredients 20

5 medium red potatoes, peeled and cut into 1/2-inch chunks
2 1/2 cups sliced fresh mushrooms
4 medium carrots, sliced
2 celery ribs, thinly sliced
3 slices bacon, diced
1/4 cup all-purpose flour
3/4 teaspoon pepper, divided
1/2 teaspoon salt, divided
2 lbs beef stew meat, cut into 3/4-inch cubes
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
1 (14 1/2 ounce) can beef broth
1/2 cup dry red wine or 1/2 cup additional beef broth
1 bay leaf
1/8 teaspoon dried thyme
1 (10 3/4 ounce) can condensed tomato soup, undiluted
1/3 cup water
2 tablespoons cornstarch
3 tablespoons cold water

Steps:

  • Place the first four ingredients in a 5-qt. slow cooker.
  • In a large skillet, cook bacon over medium heat until crisp.
  • Drain on paper towels.
  • Reserve drippings.
  • In a large resealable plastic bag, combine the flour, 1/4 teaspoon pepper and 1/4 teaspoon salt.
  • Add meat; seal and shake to coat.
  • Brown the beef, onion and garlic in drippings and oil.
  • Transfer to slow cooker.
  • Stir in broth, wine or additional broth, bay leaf, thyme, reserved bacon and remaining salt and pepper.
  • Cover and cook on low for 8-9 hours or until tender.
  • Discard bay leaf.
  • Combine soup and water; add to slow cooker. Cover and cook on high for 30 minutes. Combine cornstarch and cold water; stir into slow cooker.
  • Cover and cook for 30-40 minutes or until slightly thickened.

Nutrition Facts : Calories 727.1, Fat 41, SaturatedFat 15.2, Cholesterol 142.1, Sodium 1071, Carbohydrate 43.1, Fiber 5, Sugar 8.3, Protein 42.6

SAVORY VEGETABLE BEEF STEW



Savory Vegetable Beef Stew image

I found this in a Country Extra Magazine and is one of the Recipe contest winners by Lynn Franklin of Marietta, GA. There is nothing better than a piping hot bowl of stew for lunch or dinner on a cold and snowy day. Zaar would not recognize beef bouillon granuals, so I am putting it here.

Provided by Chabear01

Categories     Stew

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 18

3 lbs beef stew meat, cut into 1-inch cubes
1/3 cup Italian salad dressing
2 cups water
2 teaspoons beef bouillon
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (10 1/2 ounce) can condensed beef broth, undiluted
1 (8 ounce) can tomato sauce
1 garlic clove, minced
1 bay leaf
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper (or to taste)
6 small potatoes, quartered
6 medium carrots, cut into 1-inch pieces
1 medium green pepper, cut into 1/2 inch pieces
1 medium onion, chopped
3 tablespoons all-purpose flour
3 tablespoons cold water

Steps:

  • In a dutch oven, brown meat in salad dressing over medium heat. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until meat is tender.
  • Add the potatoes, carrots, green peppers and onion. Cover and simmer for 45 minutes or until vegetables are tender. Combine Flour and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf before serving.

Nutrition Facts : Calories 523.1, Fat 31.3, SaturatedFat 12, Cholesterol 118, Sodium 709.9, Carbohydrate 25.4, Fiber 3.9, Sugar 5.3, Protein 34.2

SAVORY VEGETABLE STEW



Savory Vegetable Stew image

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

Provided by daisygrl64

Categories     Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

2 cups carrots, sliced into 1/4-inch pieces
1 cup onion, chopped
1 cup celery, slice 1/2-inch pieces
1 lb sausage links, cut into 2-inch pieces
4 cups cabbage, shredded
1/2 cup fresh parsley, chopped
1 cup apple juice
15 ounces tomato sauce
14 1/2 ounces whole tomatoes
10 3/4 ounces tomato soup
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon thyme leaves
1/4 teaspoon black pepper

Steps:

  • in 2 qt saucepan combine carrots, onions, celery and sausage. cook over medium heat, stirring occasionally until sauage is browned and vegetables are crispy tender. pour off fat.
  • meanwhile in 3 qt saucepan combine remaining ingredients. cook over low heat, stirring, until heated through.
  • stir in cooked sausage and vegetables.
  • continue cooking, stirring occasionally until stew is thickened.

SAVORY VEGETABLE STEW



Savory Vegetable Stew image

Savory vegetable stew - perfect for a dinner that's ready in just 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 3

2 cups frozen stir-fry bell peppers and onions (from 1-pound bag)
1 can (14 1/2-ounces) diced tomatoes with mild green chilies
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves

Steps:

  • Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Stir-fry vegetables in skillet about 3 minutes or until crisp-tender. Stir in tomatoes, undrained, and thyme. Heat to boiling; reduce heat. Cover and simmer 8 to 10 minutes, stirring occasionally, until heated through.

Nutrition Facts : Calories 50, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 4 g, TransFat 0 g

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