Beef Vegetable Stew

Name: Beef Vegetable Stew
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 10 cups, 10 serving(s)
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; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 (16 ounce) bag frozen mixed vegetables

Submitted by Chef #1324076

"This stew is simple to prepare in the morning, and by lunch-time you have a delicious stew ready to serve. It is often requested when we have extended family over for dinner. Serve with biscuits and sliced cheese or a green salad for a complete meal."

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Ready In:: 3hrs 20mins
Ingredients:: 13
Yields:: 10 cups
Serves:: 10

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
¹⁄₂ teaspoon dried basil
¹⁄₂ teaspoon dried oregano
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper
1 (16 ounce) bag frozen mixed vegetables

directions

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.
Great served with homemade buttermilk biscuits and sliced cheese.
Slow-cooker method:
Combine all ingredients except frozen vegetables in a 4 quart slow cooker. Cover and cook on high for 5 hours. Add vegetables; cover and cook another 20-30 minutes until vegetables are tender.