Vegetable Beef Stew Recipe
A hearty tummy-warming vegetable beef soup recipe that is mouthwatering perfection. Made with delicious and easy ingredients, it's a wonderful dish to make for now or freeze for later.
To get started, bring 4 quarts of water to a boil in a large pot.
While waiting on the water to boil, cut the beef short ribs into bite-sized pieces and add them to the water.
Add in diced tomatoes, potatoes, diced 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 enough to keep it simmering. Continue to simmer for 1.5 to 2 hours, stirring occasionally.
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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