Appetizers / Soups / Salads

Beef Vegetable Stew is for Soup.

Beef Vegetable Stew takes 20 minutes to prepare.

Beef Vegetable Stew takes several minutes to cook.

Beef Vegetable Stew makes 1 servings.

The ingredients for Beef Vegetable Stew are:

6 Cups water
2 1/4 Cups tomato juice
3 teas. salt divided
4 teas. worcestershire sauce
1/2 teas. chili powder
2 bay leaves
1/3 Cup chopped onion
3 LBS crosscut beef shanks ( I would use cut up beef and not as much)
1 c sliced carrots
1 Cup peeled and diced potatoes
1 cup chopped celery
1 (8 3/4 oz) can whole kernel corn, drained
1 (141/2 oz) can whole tomatoes undrained, snipped into pieces
1 (10 oz) package frozen baby lima beans
pinch of sugar
1 teas. beef bouillion granules (optional)

Combine water and tomato juice, 2 teas salt, worcesterhire sauce, chili powder, bay leaves and onion in a large pot or Dutch oven. Add beef ( personally would brown beef first) and bring to a boil. Reduce heat and simmer covered two hours - you probably don't need to do this for this long as this is if you were cooking beef shanks which the recipe calls for.
Add vegetables and beef bouillion, simmer covered for one hour or until all vegetables are tender. Stir in remaining teas salt. You can remove cover toward end of cooking time to let soup cook down, if desired.

Here is how you make Beef Vegetable Stew:

Number of Servings: 1Recipe submitted by SparkPeople user KEPMARO.

The nutritional information for Beef Vegetable Stew is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 2,581.4

• Total Fat: 86.4 g
• Cholesterol: 534.9 mg
• Sodium: 5,345.6 mg
• Total Carbs: 149.7 g
• Dietary Fiber: 35.9 g
• Protein: 288.3 g