Cora's Cottage

The simplest recipes are often the best and vegetable beef stew is no exception. This hearty and warming stew is perfect for the cold winter months.

Why You’ll Love This Recipe

• Simple: This recipe uses simple and common ingredients making it perfect for when you don’t know what to make for dinner!
• Nutritious: With beef, bone broth, and lots of vegetables this stew is a great way to get lots of nutrients in one hearty meal.
• Hearty and Warming: This stew is great for a hungry family, especially after a cold winter day.

Tips and Tricks

• Frozen, canned, or fresh vegetables will work well for this recipe, just be sure to cook any fresh vegetables to tender before serving.
• Exact amounts of vegetables are not important.  If your package of vegetables is slightly larger or smaller, it will not make a major difference in the overall recipe.
• If you do not have bone broth, regular broth will work just as well.

Pairings

• Cold, snowy winter days
• Biscuits or sourdough bread

Tools

• Measuring cups
• Measuring spoons
• Crockpot or large stock pot
• Skillet

Ingredients

• Ground beef, browned
• Black pepper
• Garlic powder
• Onion powder
• Seasoning salt
• Corn
• Carrots, cubed
• Onions, sautéed
• Green beans
• Peas
• Bone broth (or just broth) 

How to Make Vegetable Beef Stew

Start by browning the ground beef with the black pepper, onion powder, garlic powder, and seasoning salt. Add the browned beef to a large stock pot or crockpot.

Sauté the onions with copious amounts of butter before adding those to the stock pot or crockpot as well.

Add carrots, corn, green beans, peas, and broth to the stock pot or crockpot before bringing it to a simmer.  Allow the stew to simmer until all the vegetables are cooked through. 

If you are starting with fresh vegetables, add only the carrots until they are mostly cooked before adding the rest of the vegetables to prevent the other vegetables from becoming mushy.

This stew will keep in the refrigerator for 7-10 days or in the freezer for up to 3 months.