Easy Beef Vegetable Stew Recipe

This easy, hearty beef vegetable stew can be made with ingredients already in your pantry and absolutely foolproof!

I make soups and stews often because it is easy to throw together and very versatile. (not to mention yummy!)  Many of the ingredients below can be substituted for others, including vegetables.

Ingredients You’ll Need

• 1 lb ground beef  or stew meat
• 1 – 32 oz box of beef stock (can sub w/ beef stock)
• 1 – 15 oz can of tomato sauce (can sub w/ tomato soup)
• 1 – 15 oz can of stewed tomatoes
• 1 clove of garlic, minced
• 1 medium onion, chopped
• 4 medium potatoes (any kind), chopped
• 2 handfuls of carrots
• salt, to taste
• pepper, to taste
• paprika, to taste
• parsley, to taste
• celery salt, to taste
• shredded cheese

Grab the recipe below!

Beef Vegetable Stew

Yield: 1 large pot

This easy, hearty beef vegetable stew can be made with ingredients already in your pantry and absolutely foolproof!

Print Recipe Pin Recipe

Leave a Review »

Ingredients

• 1 lb ground beef can sub w/ stew meat
• 1 - 32 oz box of beef stock can sub w/ beef stock
• 1 - 15 oz can of tomato sauce can sub w/ tomato soup
• 1 - 15 oz can of stewed tomatoes
• 1 clove of garlic minced
• 1 medium onion chopped
• 4 medium potatoes any kind, chopped
• 2 handfuls of carrots
• salt to taste
• pepper to taste
• paprika to taste
• parsley to taste
• celery salt to taste
• shredded cheese
• note: other vegetables I have used before include celery squash, and green pepper

Instructions 

• Brown ground beef with minced garlic in large pot. (you could also use a crock pot for slower cooking) I like using ground beef in my stews because it's inexpensive, cooks quickly, and always on hand. Specifically, I use ground chuck because there is little to no grease left after browning.
• When beef is brown, add the entire box of beef stock and stir.
• Add tomato sauce and stewed tomatoes.
• At this point, add all of your favorite veggies! I use whatever I have on hand at the time. For this recipe, I added onions, potatoes, and carrots. I prefer my vegetables chunky, so I didn't even chop the baby carrots. (it also saves time)
• Lastly, I throw in some spices. I use what I have in the pantry at the time, and I never measure. For this recipe, I added salt, pepper, paprika, celery salt and parsley.
• Scoop stew with a ladle into a bowl. Add shredded cheese for extra flavor. Also great with crackers, bread, or poured over macaroni noodles. Enjoy.

Amy @ Mom Spark

Founder of Mom Spark – a lifestyle blog for moms.