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Beef Vegetable Stew
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Description
This stew is simple to prepare in the morning, and by lunchtime, you have a delicious stew ready to serve. It is often requested when we have extended family over for dinner. Serve with homemade buttermilk biscuits and sliced cheese or a green salad for a complete meal.
Ingredients
- 1 pound Stew Meat, Cut Into 1/2 Inch Cubes
- 3 cups Water
- 1 can (14.5 Oz. Can) Petite Diced Tomatoes, Undrained
- 2 cups Potatoes, Peeled And Diced
- 1 whole Onion, Diced
- 2 whole Carrots, Diced
- 3 stalks Celery, Diced
- 3 teaspoons Beef Soup Concentrate
- ½ teaspoons Each, Dried Basil, Oregano, And Salt
- ¼ teaspoons Pepper
- 1 bag (16 Oz. Bag) Frozen Mixed Vegetables
Preparation
Combine all ingredients except frozen vegetables into a soup kettle or stock pot. Cover and simmer for 3-4 hours. Add vegetables; cover and cook on medium until vegetables are heated through and tender, about 5-10 minutes.
Great served with homemade buttermilk biscuits and sliced cheese.
Slow-cooker method:
Combine all ingredients except frozen vegetables in a 4-qt. slow cooker. Cover and cook on high for 5 hours. Add vegetables; cover and cook for another 20-30 minutes until vegetables are tender.
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