Rating: 4 stars
67 Ratings
  • 5 star values: 40
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 6
  • 1 star values: 8

This hearty beef and vegetable stew recipe makes a great hot main dish for cold winter nights. Use the slow cooker directions when time is short.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
20 mins
cook:
1 hr 30 mins
total:
1 hr 50 mins
Servings:
5
Yield:
about 7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or Dutch oven brown meat in hot oil; drain fat. Stir in vegetable juice, water, onion, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/4 hours or until meat is nearly tender.

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  • Stir in potato, green beans, corn, and carrot. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf. Makes 5 servings (about 7 cups).

Slow-cooker directions:

Prepare and brown meat as above. In a 3 12- or 4-quart slow cooker layer meat, onion, potatoes, green beans, corn, and carrot. Decrease vegetable juice to 2 cups. Combine vegetable juice, water, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Pour over meat and vegetables in slow cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender.

Nutrition Facts

331 calories; fat 13g; cholesterol 43mg; saturated fat 4g; carbohydrates 36g; mono fat 5g; poly fat 2g; insoluble fiber 6g; sugars 8g; protein 18g; vitamin a 7871.6IU; vitamin c 57.3mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 4.9mg; vitamin b6 0.6mg; folate 52.4mcg; vitamin b12 1.6mcg; sodium 744mg; potassium 1107mg; calcium 60.6mg; iron 3.8mg.
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