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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.
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 12 servings
Calories 150 kcal
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)
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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)
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chop all vegetables into bite sized pieces
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boil all vegetables
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cook onions in 1 tbsp of butter substitute until translucent
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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