Recipe by frenchy2375
"A great soup to come home to on cold days. I like to serve it with corn bread or grilled cheese sandwiches."
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1 (30 ounce) jar
meatless spaghetti sauce
3 1/2 cups
1 (16 ounce) package
frozen mixed vegetables
1 (10 ounce) can
diced tomatoes with green chile peppers
beef bouillon granules
ground black pepper
It's rare that I take a chance on completely unrated recipes, simply because I like to see what other people said about the recipe before I try it ... but this stew was just what I was looking for so I had to try it! I was pleasantly surprised and now wish that I would have thought to take a pic of the stew so you could have a photo for your fantastic recipe! I'm not a huge fan of beef stews usually, but using the base of spaghetti sauce made all of the difference to me (I used Ragu original meatless). I tried to follow the recipe as closely as I could while using the items that I had on hand. The only changes that I made were using 2 cans of mixed veggies, rather than frozen, because that's what I had, and I used plain diced tomatoes since I didn't have any with chili's, but I did add a sprinkle of chili powder and a little bit of dried jalapenos to give it the kick that it was missing from the chili's. I also used 2 cans of beef broth, to replace the water and bouillon (I was trying to clean out some pantry canned goods, can you tell? lol). I let this cook on low in the crock pot while I was at work all day, which was about 9hrs or so. I severed this over homemade parmesan chive potato pancakes with a dollop of sour cream on top. I have to say this was one of the most successful soups or stews that I've made and we love, LOVED it! Thanks so much for such a great and easy recipe!
This was a good, basic vegetable stew. My 5-year-old loved it. I would not, however, call this a "spicy" stew.
This was a very easy meal. The fiance loved it, but it wasn't spicy enough for me. I added some jalapenos in it for the kick. Also, I couldn't find buillion and I didn't have beef broth, so I just added a ton of garlic powder. I like that it is a thicker stew, and I loved the ground beef.
I had a ton of leftovers, but I don't feel bad about eating them. It is delicious. Try scaling back, though, unless you want a week's worth of stew.
Also, I was in a hurry, so I cooked it on high for 4 hours. It turned out okay, but would have been better with the suggested time.
This is definitely a soup and not a stew, but very good! I took the advice of some other reviewers and added cayenne pepper, plus some garlic powder. I used one beef bouillon cube instead of granules, since that's what I had, and used carrots instead of celery (same reason). I cut the carrots finely and cooked them with the ground beef and onions. I used about 1 1/4 lbs. of meat, as that's the size of the pkg. My husband loved it! I'll be making it again!
Very good & easy recipe. Could not find diced tomatoes with peppers, so I added a couple of jalapenos & cayenne pepper. I also added some potatoe. Otherwise left recipe alone and was very tasty!
I LOVE this soup/stew!! I am not sure what is wrong but on the AR iphone app it says this recipe has 140 reviews and 4 1/2 stars. The most common thing people talk about is the spice level. I recommend checking the level of spiciness in the rotel and modify the pepper to your liking. My husband and I like spicy so I add original rotel and a little extra pepper. I also never cook it for 8 hours. I blanch the frozen veggies and bring everything to a boil then simmer for at least an hour. The longest I have left it is three hours. It is always so easy, yummy and flavorful!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Beef Vegetable Stew
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 59
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