Best 16 Vegetable Beef Stew With A Kick Recipes

CROCK POT BEEF STEW WITH A KICK

Steps:

• In a large dutch oven pan, heat olive oil over medium heat.
• Add flour to a large resealable bag, then add some stew meat to bag. Shake well until meat is well coated, then add meat to pan. Repeat until all the meat has been covered in flour and added to pan.
• Add seasonings to meat.
• Brown meat on all four sides.
• Turn crock pot on high.
• Peel carrots and potatoes, slice carrots and cube potatoes to desired size. Add to crock pot.
• Slice celery, cut up onion and garlic, and add to crock pot.
• After meat is browned, add to crock pot on top of the veggies.
• Pour both cans of Rotel on top of meat.
• Pour beef broth on top of meat.
• Cover and cook until meat is tender and potatoes and carrots are done. In the last hour of cooking, add in corn, peas, and green beans and stir.
• Right before stew is done, mix 1 tbsp of corn starch with 1 tbsp water in a small bowl and add it to the stew and stir. This will thicken it a bit.
• Serve with some homemade biscuits, bread sticks, or corn bread muffins.

BEEF STEW WITH ROOT VEGETABLES

Steps:

• Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
• Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
• If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
• To finish, add the parsley and stir through the stew.

BEEF STEW WITH VEGETABLES

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper; add beef and shake to coat. In a large saucepan, brown beef in oil. Add onion and garlic; cook and stir 2 minutes longer. Stir in broth and wine or additional broth, scraping brown bits from pan. Transfer to a greased 5-cup baking dish. Stir in potato, carrots, mushrooms, bay leaf, tapioca and thyme. Let stand for 15 minutes. Cover and bake at 350° for 1 hour. Uncover; bake 1 to 1-1/2 hours longer until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaf.

CLASSIC, HEARTY BEEF STEW

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

BEEF AND VEGETABLE STEW

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.

MOM'S BASIC VEGETABLE BEEF STEW

Steps:

• Pour in enough olive oil into a large stockpot to coat the bottom; add 1 onion, carrots, garlic, red pepper flakes, Greek seasoning, rosemary, thyme, basil, Italian seasoning, bay leaf, salt, and pepper. Cook and stir onion mixture over medium heat until onion is softened and lightly browned, about 15 minutes.
• Pour diced tomatoes over onion mixture; add ground beef, breaking apart with a wooden spoon and stir. Bring liquid to a boil and cook until ground beef is cooked through and carrots are tender, about 10 minutes.
• Stir potatoes, remaining onion, and celery into tomato mixture and cook until potatoes are tender, 15 to 20 minutes. Remove stockpot from heat and let sit, 20 to 30 minutes.

GROUND BEEF AND VEGETABLE STEW

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add 4 cups water and beef base; stir to combine. Add tomato sauce, Worcestershire sauce, pepper, celery salt, and marjoram; bring to a simmer.
• Add carrots and simmer for 35 minutes. Add potatoes and green beans; cook until tender, about 15 minutes.
• Meanwhile, mix flour and 2 tablespoons water together in a small bowl until no longer lumpy, adding more water if necessary. Stir into stew and simmer until thickened, 5 to 10 minutes.

VEGETABLE BEEF STEW

Steps:

• Gather the ingredients.
• Cut the beef into small, bite-sized cubes.
• Heat the vegetable oil in a Dutch oven or large kettle; add the beef, seasoned salt, and chopped onions and mix to combine.
• Cook over medium heat, turning frequently, for about 10 to 15 minutes, until the meat is browned on all sides and the chopped onions are tender. Drain off excess fat if necessary.
• Add the beef broth and some hot water to the pot until the liquid level is about 1 inch above the beef.
• Cover, reduce the heat to low, and ​simmer for 1 1/2 to 2 hours, or until the meat is tender.
• Add the potatoes, carrots, and celery.
• Cover and continue to cook, stirring occasionally, for 20 to 30 minutes longer, until the vegetables are tender.
• To thicken the stew, combine the flour with the cold water in a measuring cup or small bowl; stir until smooth. Gently stir the flour mixture into the pot a little at a time, using as much as needed to make the stew as thick as you like.
• Add pepper and taste for seasonings, adding salt if necessary.
• Serve and enjoy.

EASY BEEF AND VEGETABLE STEW

Steps:

• Place meat in a medium bowl, season with thyme or dry herbs, salt and pepper. Toss with 1/4 cup flour.
• Place the oil in a large stock pot or dutch oven. Heat to medium high.
• Working in two batches, cook the meat until it is browned on all sides, when the batch is browned, remove and set aside on plate. If there is flour leftover, sprinkle it over the last batch of meat browning in the pan. Remove any remaining meat from pan, set aside.
• Keeping heat on medium high, add more oil if needed. Place the onions into the pan on stove, cooking and stirring occasionally, until the onions are softened, about 5 minutes.
• Reduce the heat to medium. Add the garlic and cook for about one minute.
• Return the meat to the pan with the onions and garlic. Add Worcestershire sauce. Cook for about 1 minute.
• Add the tomato or V-8 juice, water, beef flavoring, celery, carrots and potatoes.
• Cover and simmer on low heat for 1 1/2 hours, stirring occasionally. Taste and add more seasoning if needed.

VEGETABLE BEEF STEW WITH A KICK

Steps:

• In a dutch oven, brown beef in oil.
• Add water, tomatoes, celery, carrots, potatoes, bouillon and Worcestershire sauce.
• Bring to a boil.
• Cover and simmer, stirring occasionally for 25-30 minutes or until vegetables are tender.
• Combine flour and water.
• Add to beef mixture.
• Bring back to a boil.
• Cook and stir for 2 minutes or until thick and bubbly.

GROUND BEEF VEGGIE STEW

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.

LOADED VEGETABLE BEEF STEW

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, brown beef in batches. Refrigerate the bacon until serving., In a 6-qt. slow cooker, combine the carrots, tomatoes, potatoes, squash, green peppers, thyme and garlic. Top with beef. Pour broth over the top. Cover and cook on low for 8-10 hours. , Stir in cabbage and pepper. Cover and cook on high for 30 minutes or until cabbage is tender. Sprinkle each serving with bacon.

WINTER VEGETABLE-BEEF STEW

Steps:

• In 4-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Cook beef in oil 15 minutes, stirring occasionally, until browned. Remove beef to bowl; cover to keep warm.
• In Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring occasionally, until tender. Return beef to Dutch oven. Sprinkle with flour; cook and stir 1 minute. Add wine; cook 1 minute, scraping to loosen any browned bits from bottom of pan. Stir in broth, carrots, parsnips, potatoes, bay leaves, thyme, salt and pepper.
• Heat to boiling; reduce heat. Cover; simmer about 40 minutes, stirring occasionally, until vegetables are tender. Remove bay leaves before serving.

HEARTY BEEF VEGETABLE STEW

Steps:

• In a large nonstick skillet, brown meat in oil over medium heat. Meanwhile, place the potatoes, carrots, onion and celery in a 5-qt. slow cooker., Drain meat; add to slow cooker. Combine the tomatoes, tapioca, basil, sugar, salt and pepper; pour over the top. , Cover and cook on high for 5-6 hours or until meat and vegetables are tender.

OLD-FASHIONED BEEF STEW

Steps:

• Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
• Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
• Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
• Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
• In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

SLOW COOKER BEEF VEGETABLE STEW

Steps:

• Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.