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.
very good! I added 1 T chopped dried grn peppers, 1 1/2 t Italian seasoning, and 3oz of tomato paste to thicken it!
Love this recipe!
I made this last night for the first time and it's wonderful. Very quick and easy to make. I did take note of other reviewers opinions that said it wasn't very spicy and decided to add two cans of chopped green chilies. It turned out great, with just enough spice to the taste. I'll definitely be making this one again.
Tried this with leftover roast meat & juice from the roast (flavorful sub for water & broth) , added a diced up potato & substituted the mixed frozen veggies with corn & green beans cause that's all I had! It turned out amazing, kids 8,3 & hubby loved it, will definitely make again!!!
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!
* 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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