Vegetable Beef Stew Recipe

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With the winter upon us and the cold weather bearing down, I always make tummy warming recipes – and it always includes beef stew.

There is nothing better on a cold and rainy day than a nice, steaming, bowl of vegetable beef stew, and some cornbread to warm things up.   I think I make cornbread with just about every soupy – stewy dish I make.  Is it a Southern thing? Maybe so.  All I know is that, and a nice tall glass of water make it all go down so easily.

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Beef Stew

There are several ways to make beef stew, but one of my favorite ways is to add in some veggies and let it all simmer together for a couple of hours.  It is one of the most delicious and tummy warming recipes I have ever tasted.  I usually like to share the quick and easy recipes.  While this one takes a little more time, it is perfect to make and freeze for a weekday, and well worth the wait for it to be finished.

Ingredients:

• 3 lbs of boneless beef short ribs
• 1/2 cup uncooked elbow macaroni
• 16 cups of water (4 Qts)
• 1 (28oz) can diced tomatoes
• 1 cup of small diced potatoes
• 1 cup on thin sliced carrots
• 1 cup thin sliced celery
• 1 1/2 cups chopped onion
• 1 (15oz) kernal corn (uncooked)
• 1 (15oz) can butter beans
• 1 (15oz) can black – eyed peas
• 2 bay leaves
• 1 Tbsp garlic powder
• 1 tsp celery salt
• 1 Tbsp Worcestershire sauce
• 1 Tbsp salt
• 1 Tbsp fresh ground pepper
• 1 Tbsp Italian seasoning
• 2 beef bouillon cubes
• 2 Tbsp dried parsley (or fresh parsley)

To get started, take a large pan and add the 4 Qts of water, then turn the heat in high.  Take the beef short ribs and cut them into bite sized pieces.  Add these to the water.  Add in tomatoes, potatoes, onion, parsley, garlic powder, beef bouillon cubes, Italian seasoning, salt, pepper, Worcestershire sauce, celery salt, bay leaves, and stir.  Then add carrots, celery, black eyed peas, butter beans, corn, and macaroni.  Heat on high, stirring occasionally until the stew mixture comes to a boil.

Once you have reached a boil, cover with a lid, lower heat to simmer and continue to simmer for 1.5 to 2 hours.  Serve with warm cornbread.

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Vegetable Beef Stew Recipe

A delicious and tummy-warming vegetable beef stew recipe that is perfect for the cold months ahead, as well as a wonderful dish to make, freeze, and serve later.

Course Main

Cuisine American

Prep Time 30 minutes

Cook Time 2 hours

Total Time 2 hours 30 minutes

Servings 8

Calories 295kcal

Author Jennifer West

Ingredients

• 3 lbs of boneless beef short ribs
• 1/2 cup uncooked elbow macaroni
• 16 cups of water 4 Qts
• 1 28oz can diced tomatoes
• 1 cup of small diced potatoes
• 1 cup on thin sliced carrots
• 1 cup thin sliced celery
• 1 1/2 cups chopped onion
• 1 15oz kernal corn (uncooked)
• 1 15oz can butter beans
• 1 15oz can black - eyed peas
• 2 bay leaves
• 1 Tbsp garlic powder
• 1 tsp celery salt
• 1 Tbsp Worcestershire sauce
• 1 Tbsp salt
• 1 Tbsp fresh ground pepper
• 1 Tbsp Italian seasoning
• 2 beef bouillon cubes
• 2 Tbsp dried parsley or fresh parsley

Instructions

• To get started, take a large pan and add the 4 Qts of water, then turn the heat in high. Take the beef short ribs and cut them into bite sized pieces. Add these to the water. Add in tomatoes, potatoes, onion, parsley, garlic powder, beef bouillon cubes, Italian seasoning, salt, pepper, Worcestershire sauce, celery salt, bay leaves, and stir. Then add carrots, celery, black eyed peas, butter beans, corn, and macaroni. Heat on high, stirring occasionally until the stew mixture comes to a boil.
• Once you have reached a boil, cover with a lid, lower heat to simmer and continue to simmer for 1.5 to 2 hours. Serve with warm cornbread.

Nutrition

Calories: 295kcal | Carbohydrates: 17g | Protein: 26g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 1557mg | Potassium: 759mg | Fiber: 2g | Sugar: 2g | Vitamin A: 55% | Vitamin C: 8.9% | Calcium: 7.2% | Iron: 24.2%

**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.

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Enjoy this delicious Beef Stew over the winter, and make plenty to freeze for another rainy day.

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