Vegetable Beef Stew

While I have several recipes for vegetable soup, I couldn’t seem to find one that I liked that did not have a tomato base that didn’t take forever to make. This recipe is so simple that I am surprised it didn’t come to me sooner. My favorite part being that it is completely customizable based on what vegetables happen to be in season, and takes very little effort to make. Honestly, it is harder to keep my preschooler from stealing my carrots to build blanket snowmen than it is to make this soup in its entirety.

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What you’ll need:

  • stew meat
  • about half of a gallon of beef broth (3 small cartons)
  • 1 diced white onion
  • 1 tbs butter substitute
  • vegetables of choice- some of my favorites, and those pictured include:
    • 2 cups green beans
    • 2 cups peas
    • 2 lbs carrots
    • 6 small potatoes
  • salt and pepper to taste

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Process- Night Before:

I make it a point to never underestimate the value of a crockpot, and this recipe is no exception. To make perfectly shredded beef in no time, I put the stew meat in about 2 inches of beef broth and a little salt and pepper and let it run on low overnight. This can easily be done day of, I just find it easier to start with half of the work done. Drain the beef stock after it is done and reserve it to use back in the stew later. Shred with a  fork.

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Process- day of:

I tend to boil my vegetables separately to ensure that you can still taste their flavors even after they meld into the soup, but you can just absolutely just let them cook in with the rest of the soup.

(1) chop all vegetables into bite sized pieces

(2) boil all vegetables

(3) cook onions in a 1 tbs of butter substitute until translucent.

(4) combine onions, vegetables, and beef in crockpot with the remaining beef broth.  Let the flavors combine for around 3 hours.

20170221_174656_resizedEnjoy.

**if you want a tomato base to this, add in tomato juice or stewed tomatoes

Print

Vegetable Beef Stew

This recipe uses a crockpot and overnight cook, but it is so simple. You can start it and then forget about it all day and have a perfect stew that evening.

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 12 servings
Calories 150 kcal
Author AllergenFriendlyFamily.com

Ingredients

  • 3 cups stew meat
  • 1/2 gallon beef broth
  • 1 white onion diced
  • 1 tbsp butter substitute
  • 2 cups green beans
  • 2 cups peas
  • 2 lbs carrots
  • 6 small potatoes
  • salt and pepper to taste

Instructions

Night Before (or at least 6 hours ahead of time)

  1. to make perfectly shredded beef in no time, put the stew meat in about 2 inches of beef broth and a little salt and pepper. Let it run on low overnight (or put on high for 4 hours) Drain the beef stock after it is done and reserve it to use back in the stew later. shred with a fork

Day of (or once the beef is shredded)

  1. chop all vegetables into bite sized pieces

  2. boil all vegetables

  3. cook onions in 1 tbsp of butter substitute until translucent

  4. combine onions, vegetables, and beef in crockpot with the remaining beef broth. Let the flavors combine for around 3 hours

Recipe Notes

if you want a tomato base, add in tomato juice or stewed tomatoes

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