Beef Vegetable Stew

Name: Beef Vegetable Stew
Ingredients: 1 lb beef stew meat, cut into 1/2 inch chunks; 1 (14 1/2 ounce) can diced tomatoes, undrained, diced small; 3 cups water; 3 medium potatoes, peeled and diced; 1 medium onion, diced; 2 carrots, peeled and diced; 3 celery ribs, diced; 3 teaspoons beef bouillon concentrate; 12 teaspoon dried basil; 12 teaspoon dried oregano; 12 teaspoon salt; 14 teaspoon pepper; 1 (16 ounce) bag frozen mixed vegetables

13 ingredients

8 steps

Ingredients

1 lb beef stew meat, cut into 1/2 inch chunks
1 (14 1/2 ounce) can diced tomatoes, undrained, diced small
3 cups water
3 medium potatoes, peeled and diced
1 medium onion, diced
2 carrots, peeled and diced
3 celery ribs, diced
3 teaspoons beef bouillon concentrate
12 teaspoon dried basil
12 teaspoon dried oregano
12 teaspoon salt
14 teaspoon pepper
1 (16 ounce) bag frozen mixed vegetables

Directions

1

Combine all ingredients except frozen vegetables into a soup kettle or stock pot.
2

Cover and simmer for 3-4 hours.
3

Add vegetables; cover and cook on medium until vegetables are heated through and tender, about 5-10 minutes.
4

Great served with homemade buttermilk biscuits and sliced cheese.
5

Slow-cooker method:
6

Combine all ingredients except frozen vegetables in a 4 quart slow cooker.
7

Cover and cook on high for 5 hours.
8

Add vegetables; cover and cook another 20-30 minutes until vegetables are tender.