Vegetable Beef Stew
The recipe Vegetable Beef Stew can be made in roughly 2 hours and 30 minutes. For $3.45 per serving, you get a main course that serves 8. Watching your figure? This dairy free recipe has 560 calories, 45g of protein, and 19g of fat per serving. Winter will be even more special with this recipe. 130 people have tried and liked this recipe. A mixture of fresh parsley, celery, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Pink When. Overall, this recipe earns an excellent spoonacular score of 97%. If you like this recipe, you might also like recipes such as Vegetable Beef Stew, Beef and Vegetable Stew, and Beef and Vegetable Stew.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 120 minutes
Ingredients:
2 bay leaves
2 beef bouillon cubes
3 lbs of boneless beef short ribs
1 (15oz) can black - eyed peas
1 (15oz) can butter beans
1 (28oz) can diced tomatoes
1 cup on thin sliced carrots
1 cup thin sliced celery
1 tsp celery salt
1 (15oz) kernal corn (uncooked)
½ cup uncooked elbow macaroni
2 Tbsp dried parsley (or fresh parsley)
1 Tbsp garlic powder
1 Tbsp fresh ground pepper
1 Tbsp Italian seasoning
1½ cups chopped onion
1 cup of small diced potatoes
1 Tbsp salt
16 cups of water (4 Qts)
1 Tbsp Worcestershire sauce
Equipment:
frying pan
Cooking instruction summary:
To get started, take a large pan and add the 4 Qts of water, then turn the heat in high. Take the beef short ribs and cut them into bite sized pieces. Add these to the water. Add in tomatoes, potatoes, onion, parsley, garlic powder, beef bouillon cubes, Italian seasoning, salt, pepper, Worcestershire sauce, celery salt, bay leaves, and stir. Then add carrots, celery, black eyed peas, butter beans, corn, and macaroni. Heat on high, stirring occasionally until the stew mixture comes to a boil.Once you have reached a boil, cover with a lid, lower heat to simmer and continue to simmer for 1.5 to 2 hours. Serve with warm cornbread.
Step by step:
1. To get started, take a large pan and add the 4 Qts of water, then turn the heat in high. Take the beef short ribs and cut them into bite sized pieces.
2. Add these to the water.
3. Add in tomatoes, potatoes, onion, parsley, garlic powder, beef bouillon cubes, Italian seasoning, salt, pepper, Worcestershire sauce, celery salt, bay leaves, and stir. Then add carrots, celery, black eyed peas, butter beans, corn, and macaroni.
4. Heat on high, stirring occasionally until the stew mixture comes to a boil.Once you have reached a boil, cover with a lid, lower heat to simmer and continue to simmer for 1.5 to 2 hours.
5. Serve with warm cornbread.
Nutrition Information:
covered percent of daily need
