Easy Recipes: Beef and Vegetable Stew

The weather is getting cooler and we love beef stew this time of year. It is one of those easy recipes that warms you up, especially after a day of football. (Speaking of which football season is just about over for our 5th grader.)

This recipe is for my stove top version, but I have certainly made it in the crockpot by cutting back some of the water. You can do this too, just ensure do not fill the crockpot more than 3/4th of the way full.

I served this with buttered French bread or cornbread.

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Ingredients:

  • 1 lb beef tips
  • 32 oz beef broth
  • 1 (10 oz) can cream of mushroom soup
  • 1/2 small onion, sliced
  • 1 T minced garlic (or 1 fresh diced garlic clove)
  • 2-3 medium potatoes, diced
  • 2 stalks celery, chopped
  • 8 oz fresh baby carrots
  • 1 can corn (or equivalent amount frozen)
  • 1 can green beans (or equivalent amount frozen)
  • 1 can lima beans(or equivalent amount frozen)
  • 2-3 cups water
  • salt and pepper,  to taste

In a large cooking pot, pour in the beef broth and cream of mushroom soup.

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Use a whisk to mix well and begin to cook over medium heat.

easy recipe

Once the stock and soup and well combine, add in the beef tips.

Cook over medium heat for about 25-30 minutes to cook the beef tips.

After the meat has cooked for the stated time, add the onion.

Add the garlic.

I used jarred minced garlic, but you certainly can use a fresh clove and mince it with a garlic press.

Add the potatoes and the carrots.

Add all of the veggies.

I used frozen- that is my preference.

If you’re using canned, you can include the juices from the can as well and cut back on the water we will add.

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Add 2-3 cups of water based on how thick you want the stew/soup and take into consideration if you used canned vegetables and included the juices from the can.

Stir well.

Pop a lid on it and cook over medium heat for an 1-2 hours or until potatoes and carrots are tender. The longer you cook the more the flavors will combine and the more it will cook down. I cooked ours for about an hour and fifteen minutes.

Once it is done add salt and pepper according to your liking.

Serve in bowls and with a slice of buttered French bread.

Very delicious and easy!

5.0 from 1 reviews
Easy Recipes: Beef and Vegetable Stew
Dinner
6-8
 
Ingredients
  • 1 lb beef tips
  • 32 oz beef broth
  • 1 (10 oz) can cream of mushroom soup
  • ½ small onion, sliced
  • 1 T minced garlic (or 1 fresh diced garlic clove)
  • 2-3 medium potatoes, diced
  • 2 stalks celery, chopped
  • 8 oz fresh baby carrots
  • 1 can corn (or equivalent amount frozen)
  • 1 can green beans (or equivalent amount frozen)
  • 1 can lima beans(or equivalent amount frozen)
  • 2-3 cups water
  • salt and pepper, to taste
Instructions
  1. In a large cooking pot, pour in the beef broth and cream of mushroom soup.
  2. Use a whisk to mix well and begin to cook over medium heat.
  3. Once the stock and soup and well combine, add in the beef tips. Cook over medium heat for about 25-30 minutes to cook the beef tips.
  4. After the meat has cooked for the stated time, add the onion.
  5. Add the garlic.
  6. Add the potatoes and the carrots.
  7. Add all of the veggies. I used frozen- that is my preference. (If you're using canned, you can include the juices from the can as well and cut back on the water we will add.)
  8. Add 2-3 cups of water based on how thick you want the stew/soup and take into consideration if you used canned vegetables and included the juices from the can.
  9. Stir well.
  10. Pop a lid on it and cook over medium heat for an 1-2 hours or until potatoes and carrots are tender. The longer you cook the more the flavors will combine and the more it will cook down. I cooked ours for about an hour and fifteen minutes.
  11. Once it is done add salt and pepper according to your liking.
  12. Serve in bowls and with a slice of buttered French bread.
Notes
This recipe is for my stove top version, but I have certainly made it in the crockpot by cutting back some of the water. You can do this too, just ensure do not fill the crockpot more than ¾th of the way full.

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