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.
My family loves this stew/soup. I love how easy it is to throw together. Jar sauce is brilliant and have used Mario Batali's Arrabiata pasta sauce to give it a lot more heat (albeit a little pricy for a jarred sauce but worth it). I have used beef stock instead of bouillon and adjust the liquid accordingly. We only like to add frozen peas and carrots, and do use the can tomatoes with green chiles. We serve it with crusty bread and top it with parmesan.
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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