Pantry Recipe: Easy Beef Vegetable Stew

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 the vegetables.

Beef Vegetable Stew

• 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 baby 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.

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.

Bring to a boil and let simmer for a good hour or longer.  Prepare yourself for flavorful yumminess.

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.

Print Recipe

Beef Vegetable Stew

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 baby 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.

Directions:

1. 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.

2. When beef is brown, add the entire box of beef stock and stir.

3. Add tomato sauce and stewed tomatoes.

4. 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)

5. 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.

6. 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.

All images and text ©Amy Bellgardt for Mom Spark – Mom Blogger