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This soul-warming Country-style Veggie Beef Stew brings the whole family together with chunks of soft beef and garden veggies swimming in a tasty, robust broth. Throw it together easily and watch smiles appear on those cold evenings - it'll make everyone feel cozy and content.
What You'll Need
- Beef Roast: Around 2 pounds, properly flavored and cooked until it falls apart.
- Russets: 2 spuds, diced up, giving the soup that filling, comforting body.
- Frozen Veggie Mix: A handy combo with onions and flavor enhancers; fresh chopped onions work too.
- Frozen Sweet Peas: Brings natural sweetness and bright green spots throughout.
- Frozen Cut Beans: Adds nice texture and garden-fresh taste in every spoonful.
- Frozen Yellow Corn: Delivers gentle sweetness that works against the savory elements.
- Orange Roots: 4 big carrots, cut up, offering natural sugar and bright orange flecks.
- Beef Stock: 32 oz box, creating that deep, meaty foundation.
- Canned Tomato: Two 10.75 oz cans of soup, lending rich tomato notes that boost the beefy liquid.
- Plain Water: 1 can's worth, used to tweak how thick your soup turns out.
- Seasonings: Salt and pepper to your liking, balancing all flavors perfectly.
Simple Directions
- Step 1:
- Rub salt and pepper onto your pot roast and drop it in the slow cooker. Pour about half a can of beef stock over it. Let it cook on LOW around 10 hours until it's so tender you can pull it apart with just two forks.
- Step 2:
- Warm up 1 tablespoon oil in a big cooking pot over medium flame. Toss in those carrots plus your seasoning mix (or just chopped onions) and cook them until carrots soften and onions turn clear, about 5 minutes or so.
- Step 3:
- Now throw in your shredded meat, potato chunks, all frozen veggies, the rest of your beef stock, tomato soup cans, water, salt, and pepper right into the pot with your cooked veggies. Give everything a good stir.
- Step 4:
- Get the mixture bubbling, then turn down the heat to a gentle simmer. Pop the lid on and let it cook about an hour so all those tasty elements can get friendly with each other.
- Step 5:
- Keep an eye on how thick your soup is while it cooks, and splash in more water if you want it thinner.
- Step 6:
- When your veggies are nice and soft and everything tastes awesome together, give it a taste test and add more salt or pepper if needed. Serve it hot and dig in!
Serving Suggestions
- Enjoy hot with some fresh crusty bread or soft rolls to make it a full meal.
- Sprinkle some fresh-cut parsley on top for pretty green flecks and a clean taste.
- Keep any extras in a sealed container in your fridge and eat within 4 days.
- This stew freezes great too - just put single servings in freezer containers for up to 3 months. Let them thaw in the fridge overnight before warming up.
Handy Tricks
- Want it chunkier? Just toss in another potato or cut back on the water.
- Switch up the veggies based on what you've got - a bag of mixed frozen veggies works in a pinch.
- If you like heat, toss in some red pepper flakes when you're cooking the carrots and onions.
Pro Cooking Advice
- Chef Trick: Sear the beef in a hot pan before it goes in the slow cooker for deeper, richer flavor.
- Chef Trick: Add a dash of Worcestershire while it's simmering to make the flavor even more mouthwatering.
What Makes This So Good
- It's got that perfect mix of filling, good-for-you stuff that hits the spot when it's cold outside.
- You can switch things up with whatever veggies are sitting in your fridge.
- Perfect for busy folks - it freezes wonderfully and heats up fast for quick meals later.
Different Ways To Make It
- Plant-Based Option: Use fake meat crumbles and veggie stock instead of the beef ingredients.
- Hot Version: Throw in some chopped jalapeño or a bit of cayenne to give it some fire.
- Herb Boost: Fresh thyme or rosemary sprigs can take the flavor in exciting new directions.