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A delicious vegetable Beef Stew recipe to keep you warm all winter long!
Review Recipe
5 from 1 vote

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


  • 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.


Calories: 295kcal | Carbohydrates: 17g | Protein: 26g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 1557mg | Potassium: 759mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2750IU | Vitamin C: 7.3mg | Calcium: 72mg | Iron: 4.4mg
**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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