Recipe by JAIME5025
"This is by far the best vegetable beef stew that I have ever made. My grandmother gave me the recipe. My husband, who is a very picky eater, loves this recipe more than anything else I make."
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beef stew meat, cut into 1-inch pieces
Italian salad dressing
beef bouillon granules
1 (14.5 ounce) can
diced tomatoes, undrained
1 (10.5 ounce) can
condensed beef broth
1 (8 ounce) can
ground black pepper
carrots, cut into 1-inch pieces
green bell pepper, cut into 1/2-inch dice
Very easy, all ingredients you have in your pantry tho it LOOKS like a long list. This is a tomato based beef stew as opposed to a beef gravy stew. Very tasty......would also be good over rice, pasta or noodles. Try this! Could also easily be done in a crockpot, I think. Easily reduce-able too....I made a recipe for 4 and still have a full pot.
this recipe was bad.Did not like at all
Perfect beef stew!! I made several simple changes that makes a huge difference. Cooked in crockpot on high for 3 1/2 or 4 hrs. Omit 1/3 cup Italian salad dressing. Brown meat in 2 TBLS of oil and season meat with seasoning salt. Add the meat with its remaining oil and juices into crockpot. ADD 1/2 TBLS of dry italian salad dressing mix to the other ingredients in the crockpot. 2 large cloves of garlic instead of 1. Instead of 6 small potatoes I added 3/4 bag or 24 oz of a 32 oz bag of frozen hash brown potatoes at the end of cooking when meat was tender. Continue to leave crockpot on High to cook potatoes, probably another 15 min. Finally, I mixed 2 TBLS of flour with 2 TBLS of cold water. The first time I made this recipe I added 3 TBLS but it was too thick.
FANTASTIC!! This is the BEST beef stew. I double the potatoes, great with warm bread on a cold night.
this was great no changes whatsoever
I have used this recipe for 4 years now. It is the best! Everyone loves the tomato base that is not too strong. I am constantly asked for the recipe.
Follow it to a T, or do as I do with these changes:
-replace the bell pepper with 2-3 stalks celery, sliced
-replace the water/bouillon with beef broth
That's it! This recipe is divine. The long cook time is the secret to the tenderness of the meat and the savory flavor.
No changes, I make it just as the recipe calls for. This is a favorite with 2/3 kids at our house. My littlest calls it 'Merida Stew' since we like to eat it with crusty bread, by candlelight, and pretend we are in medieval times. Has a great taste and we love it in the winter months.
Great, easy recipe. I skipped the bay leaf, and used beef broth instead of the water + bouillon, but followed the recipe exactly otherwise. Lots of flavor!
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Vegetable Beef Stew
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 158
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