Beef Vegetable Stew

11 ingredients
4 steps

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
  • 1/2 teaspoons Each, Dried Basil, Oregano, And Salt
  • 1/4 teaspoons Pepper
  • 1 bag (16 Oz. Bag) Frozen Mixed Vegetables

Directions

  1. 1
    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.
  2. 2
    Great served with homemade buttermilk biscuits and sliced cheese.
  3. 3
    Slow-cooker method:
  4. 4
    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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