Best 12 Ground Beef Veggie Stew Recipes

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**Ground Beef Veggie Stew: A Hearty and Flavorful One-Pot Meal**

Indulge in a comforting culinary journey with our diverse collection of ground beef veggie stew recipes. Bursting with an array of flavors and textures, these stews are a symphony of hearty ground beef, an assortment of tender vegetables, and a symphony of herbs and spices. Whether you prefer a classic stew simmered to perfection on the stovetop, a quick and convenient slow cooker version, or a tantalizingly rich Instant Pot creation, we have a recipe to suit your cooking preferences and time constraints. Get ready to warm your soul and satisfy your taste buds with these delectable ground beef veggie stews, perfect for a satisfying family meal or a cozy dinner with friends.

Let's cook with our recipes!

GROUND BEEF VEGGIE STEW



Ground Beef Veggie Stew image

This is a wonderful, hearty stew to help use up all the late-summer veggies in your garden. I like that it's filling enough to make a meal, and it's good for you too! -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings (about 1-3/4 quart).

Number Of Ingredients 11

1 pound lean ground beef (90% lean)
1 tablespoon olive oil
1 small yellow summer squash, chopped
1 small zucchini, chopped
1 small sweet red pepper, chopped
2 cans (15 ounces each) diced tomatoes
1 cup water
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh cilantro
Reduced-fat sour cream, optional

Steps:

  • In a large saucepan, cook beef over medium-high heat, breaking into crumbles, until no longer pink, 5-7 minutes; drain. Remove from pan; set aside., In the same saucepan, add oil, squash, zucchini and red pepper; cook and stir until vegetables are crisp-tender, 5-7 minutes. Add beef, tomatoes, water, salt and pepper; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until vegetables are tender, 5-8 minutes. Stir in cilantro to serve. If desired, top with sour cream.

Nutrition Facts : Calories 180 calories, Fat 9g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 663mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

GROUND BEEF STEW



Ground Beef Stew image

Overloaded with vegetables and with a juicy tomato base, you won't believe the secret ingredient in this rich ground beef stew recipe.

Provided by The SouthernPlate Staff

Categories     Main Course

Time 1h10m

Number Of Ingredients 10

1-2 pounds ground beef, cooked and drained, or see note
2-3 carrots, diced
1 onion, peeled and chopped
5-6 potatoes, peeled and diced
2-3 cups frozen green beans
29 ounce can diced or crushed tomatoes
1-2 cans Spicy Hot V8 Juice (I use two 6-ounce cans)
2 cups water
4 beef bouillon cubes (or 4 cups of beef broth)
1 teaspoon salt (more or less to taste)

Steps:

  • Stir in ground beef and season with salt to taste. Serve hot with crackers or cornbread.

Nutrition Facts : Calories 257 kcal, ServingSize 1 serving

GROUND BEEF STEW



Ground Beef Stew image

Ground beef stew is an amazing, comforting, and easy stew that is great for busy weeknights or really any night of the week! Flavorful and rich ground beef with tender, perfectly cooked veggies combine to give you all that classic beef stew flavor in less time!

Provided by Angela

Categories     Main Dish     Soup Recipes     Stews

Time 1h30m

Number Of Ingredients 13

½ Tbsp olive oil ((extra virgin))
½ cup yellow onion ((or white onion, diced))
½ Tbsp garlic ((minced))
2 lbs ground beef
2 Tbsp beef stew seasoning
4 ribs celery ((washed and sliced))
5 large carrots ((washed and sliced))
6 medium russet potatoes ((washed and diced))
4 cups beef broth
2 bay leaves
2 Tbsp all-purpose flour ((+ equal amount cold water, to make a slurry))
1 Tbsp Worcestershire
additional veggies ((green beans (or mixed veggies), corn, parsnips))

Steps:

  • Heat the olive oil in a large stock pot over medium heat. Once hot, add the onions and saute for 2-3 minutes until fragrant.
  • Add the garlic and continue to saute for an additional 30 seconds before adding the ground beef. Break up the beef as it browns.
  • Add the beef stew seasoning and mix it in. Then, add the vegetables (celery, carrots, and potatoes - plus optional veggies), the broth, (optional) Worcestershire sauce, and the bay leaves. Bring to a boil.
  • Once boiling, reduce the heat and simmer for 35-40 minutes until carrots and potatoes are fork tender.
  • Mix a slurry with all-purpose flour and an equal amount of cold water. Repeat in 1 tablespoon increments until your desired thickness is reached (*see note). Serve immediately.

Nutrition Facts : Calories 343 kcal, Carbohydrate 37 g, Protein 34 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 192 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving

SLOW COOKER GROUND BEEF STEW



Slow Cooker Ground Beef Stew image

Incorporating ideas from other reviewers, I adapted the skillet version to a slow cooker version when we needed a meal to be ready when we got home. We loved this over hot biscuits. The ultimate comfort food with veggies included! Don't let the spices scare you and don't skimp on them. Their presence makes this a totally delicious meal!

Provided by Luv2BakeGirl

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 8h35m

Yield 6

Number Of Ingredients 18

1 pound lean ground beef
1 small onion, chopped
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup vegetable broth
½ cup tomato-vegetable juice cocktail
2 tablespoons sherry wine
2 teaspoons Worcestershire sauce
4 potatoes, peeled and diced
1 (8 ounce) can whole kernel corn, drained
1 cup frozen green peas, thawed
1 cup diced carrots
1 (4.5 ounce) can mushroom pieces and stems, drained
1 teaspoon dried celery flakes
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried marjoram
½ teaspoon dried thyme

Steps:

  • Cook and stir ground beef in a skillet over medium heat with onion and garlic until the meat is completely browned, about 10 minutes. Drain excess grease.
  • Stir cream of mushroom soup, vegetable broth, vegetable juice cocktail, sherry, and Worcestershire sauce together in a slow cooker. Add beef mixture; stir in potatoes, corn, peas, carrots, mushroom pieces, celery flakes, salt, black pepper, marjoram, and thyme. Set cooker to Low, cover, and cook until vegetables are tender and sauce has thickened, about 8 hours. If preferred, set cooker on High and cook 4 hours.

Nutrition Facts : Calories 384.2 calories, Carbohydrate 46.7 g, Cholesterol 49.6 mg, Fat 13 g, Fiber 6.7 g, Protein 21.5 g, SaturatedFat 4.5 g, Sodium 1199.5 mg, Sugar 7.7 g

GROUND BEEF VEGETABLE SOUP



Ground Beef Vegetable Soup image

This is a satisfying, very easy, and delicious vegetable soup to serve anytime of the year. Serve with saltine crackers and chunks of sharp cheese.

Provided by Sue's recipes

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 14

2 pounds ground beef
4 carrots, diced
4 celery ribs, chopped
1 onion, chopped
4 potatoes, peeled and cut into 1-inch pieces
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can whole tomatoes, crushed
1 (15 ounce) can peas, undrained
1 (15.25 ounce) can whole kernel corn, drained and rinsed
1 (15 ounce) can green beans, drained and rinsed
ground black pepper to taste
⅛ teaspoon ground thyme
1 bay leaf, or more to taste
¼ cup water, as needed

Steps:

  • Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
  • Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
  • Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.

Nutrition Facts : Calories 598.3 calories, Carbohydrate 70.6 g, Cholesterol 94.6 mg, Fat 20 g, Fiber 13.9 g, Protein 37.4 g, SaturatedFat 7.5 g, Sodium 1152.9 mg, Sugar 18.5 g

OLD-FASHIONED HAMBURGER AND VEGETABLE STEW



Old-Fashioned Hamburger and Vegetable Stew image

In about 1 hour, you can have this easy stew on your table. Chock-full of vegetables and flavor, it's a mosaic of color and taste in your bowl. I always have fresh herbs, on hand, as well as most of the vegetables. Feel free to use dried herbs or canned vegetables, if you like, in this hearty stew.

Provided by Bibi

Time 1h25m

Yield 6

Number Of Ingredients 17

1 ¼ pounds 85% lean ground beef
1 medium onion, cut into 1/2-inch pieces
1 cup 1/2-inch pieces celery
2 tablespoons minced garlic
1 (32 ounce) carton beef stock
1 ½ cups peeled and chopped carrots
5 sprigs fresh parsley
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 sprig fresh sage
1 piece cooking twine
1 large bay leaf
salt and ground black pepper to taste
2 cups chopped red potatoes
1 ½ cups 1-inch cut fresh green beans
1 ½ cups frozen yellow corn kernels, thawed
1 (14.5 ounce) can diced tomatoes, drained

Steps:

  • Heat a large saucepan or Dutch oven over medium-high heat and cook ground beef until browned, 4 to 5 minutes. Add onion and celery and cook, stirring, until onion is soft and translucent, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, about 1 minute.
  • Pour in beef stock and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil and add carrots.
  • Tie parsley, rosemary, thyme, and sage together into a bundle with cooking twine and add to the pot. Add bay leaf and season soup with salt and pepper. Bring to a boil, cover, reduce heat, and simmer for about 10 minutes.
  • Increase heat to medium and add potatoes, green beans, corn, and drained tomatoes. Return soup to a boil, partially with a lid so steam can still escape, and simmer until potatoes are fork-tender, about 25 minutes. Remove herb bundle and bay leaf and discard. Adjust salt and pepper, if needed.

Nutrition Facts : Calories 333.1 calories, Carbohydrate 29.4 g, Cholesterol 65.8 mg, Fat 12.8 g, Fiber 5.3 g, Protein 25.1 g, SaturatedFat 4.8 g, Sodium 267.5 mg, Sugar 8.5 g

BEEF AND VEGETABLE STEW



Beef and Vegetable Stew image

This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.

Provided by Marianne

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h40m

Yield 6

Number Of Ingredients 13

1 pound cubed beef stew meat
1 tablespoon vegetable oil
1 onion, thinly sliced
1 (6 ounce) can tomato paste
1 (14.5 ounce) can low fat, low sodium beef broth
1 cup chopped carrots
3 potatoes, cubed
1 sprig fresh rosemary
1 teaspoon dried thyme
1 bay leaf
¼ teaspoon crushed red pepper flakes
10 ounces button mushrooms, quartered
1 (10 ounce) package frozen green peas, thawed

Steps:

  • Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
  • Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
  • Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
  • Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.

Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g

SPICY BEEF VEGETABLE STEW



Spicy Beef Vegetable Stew image

This zesty ground beef and vegetable soup is flavorful and fast to fix. It makes a complete meal when served with warm cornbread, sourdough bread or French bread if you enjoy a supper with a side. -Lynnette Davis, Tullahoma, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 8h10m

Yield 8 servings (3 quarts).

Number Of Ingredients 9

1 pound lean ground beef (90% lean)
1 cup chopped onion
1 jar (24 ounces) meatless pasta sauce
3-1/2 cups water
1 package (16 ounces) frozen mixed vegetables
1 can (10 ounces) diced tomatoes and green chiles
1 cup sliced celery
1 teaspoon beef bouillon granules
1 teaspoon pepper

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-10 minutes, breaking meat into crumbles; drain. , Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.

Nutrition Facts : Calories 177 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 675mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

GROUND BEEF AND VEGETABLE STEW



Ground Beef And Vegetable Stew image

Make and share this Ground Beef And Vegetable Stew recipe from Food.com.

Provided by PollyB

Categories     Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb ground beef
2 cloves garlic, crushed
1 teaspoon dried basil
8 medium new potatoes, with skins
2 medium green peppers, sliced
1 (1 lb) can tomatoes, broken up
2 medium onions, quartered
1/2 cup hot water
1 1/2 teaspoons salt
1/4 teaspoon pepper

Steps:

  • Brown beef, onion, garlic and green peppers.
  • Add other ingredients; simmer, covered, until potatoes are tender.

Nutrition Facts : Calories 562.9, Fat 17.7, SaturatedFat 6.8, Cholesterol 77.1, Sodium 978.3, Carbohydrate 72.4, Fiber 10.9, Sugar 9.4, Protein 30.2

PRESSURE-COOKER SPICY BEEF VEGETABLE STEW



Pressure-Cooker Spicy Beef Vegetable Stew image

This zesty ground beef and vegetable soup is flavorful and comes together so quickly. It makes a complete meal when served with warm cornbread, sourdough or French bread, if you can squeak in a few more calories. -Lynnette Davis, Tullahoma, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 8 servings (3 quarts).

Number Of Ingredients 9

1 pound lean ground beef (90% lean)
3-1/2 cups water
1 jar (24 ounces) meatless pasta sauce
1 package (16 ounces) frozen mixed vegetables
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 cup chopped onion
1 cup sliced celery
1 teaspoon beef bouillon granules
1 teaspoon pepper

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 6-8 minutes, breaking into crumbles; drain. Press cancel. Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 177 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 675mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

HEARTY GROUND BEEF STEW



Hearty Ground Beef Stew image

"I created this chunky soup when looking for something inexpensive and easy to make," recalls Sandra Castillo of Sun Prairie, Wisconsin. The thick and hearty mixture is chock-full of ground beef, potatoes and baby carrots.

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 8 servings (3 quarts).

Number Of Ingredients 12

1 pound ground beef
6 medium potatoes, peeled and cubed
1 package (16 ounces) baby carrots
3 cups water
2 tablespoons Lipton beefy onion soup mix
1 garlic clove, minced
1 teaspoon Italian seasoning
1 to 1-1/2 teaspoons salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (6 ounces) Italian tomato paste

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. In a 5-qt. slow cooker, combine the next nine ingredients. Stir in the beef. Cover and cook on high for 4-5 hours. Stir in soup and tomato paste; cover and cook for 1 hour longer or until heated through.

Nutrition Facts : Calories 270 calories, Fat 7g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 678mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 4g fiber), Protein 15g protein.

SAVORY GROUND BEEF VEGETABLE STEW



Savory Ground Beef Vegetable Stew image

This is an easy hearty soup that everyone I've served loves. I got this recipe from my missionary friends who served it to service men in the Phillipines in the late 70's. Good the 2nd day too!

Provided by chickpea

Categories     Stew

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 11

1 lb ground beef, browned and rinsed
1 chopped onion
1 (1 ounce) envelope dry onion soup mix
2 tablespoons parsley
2 teaspoons dried basil
1 teaspoon dried oregano
2 medium potatoes, in large cubes
4 -5 carrots, sliced in 1-2 inch chunks
1 (16 ounce) package frozen mixed vegetables
1 (64 ounce) can tomato juice
2 cups water

Steps:

  • Brown beef with onion added and rinse with hot water to remove excess fat.
  • Add onion soup and spices to beef.
  • Place potatoes and carrots on top.
  • Add tomato juice and water and stir to combine ingredients.
  • Bring to a boil and then simmer until potatoes and carrots are done.
  • Add package of mixed vegetables and stir.
  • Heat until vegetables are done,may simmer as desired.

Nutrition Facts : Calories 217.6, Fat 7.3, SaturatedFat 2.8, Cholesterol 30.8, Sodium 804.2, Carbohydrate 27.5, Fiber 4.9, Sugar 8.7, Protein 13

Tips:

  • Use lean ground beef: This will help reduce the fat and calories in the stew.
  • Choose a variety of vegetables: This will add flavor, texture, and nutrients to the stew.
  • Don't overcook the vegetables: You want them to be tender but still have a little bit of a crunch.
  • Use a good quality broth: This will make a big difference in the flavor of the stew.
  • Season the stew to taste: Add salt, pepper, and other seasonings to taste.
  • Serve the stew with a side of bread or rice: This will help soak up the delicious broth.

Conclusion:

Ground beef and veggie stew is a delicious, hearty, and healthy meal that is perfect for a cold winter day. It is also a great way to use up leftover ground beef and vegetables. This stew is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this ground beef and veggie stew a try.

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