Prep 20 mins
Cook 45 mins
similiar to the one served at the Holiday Inn in Louisville
- 3 tablespoons vegetable oil
- 1 lb chuck roast or 1 lb stew meat
- 1⁄2 cup beef base (see note)
- 1 cup hot water
- 2 (15 ounce) cans green beans, drained
- 2 (15 ounce) cans lima beans, drained
- 2 (15 ounce) cans corn, drained
- 2 (15 ounce) cans green peas, drained
- 1 (15 ounce) can carrots, drained
- 8 -10 medium potatoes, diced (unpeeled)
- 1 cup chopped celery
- 1 medium onion, chopped
- 1 (32 ounce) jar V8 vegetable juice
- 1 (32 ounce) jar tomato juice
- salt and pepper
- 1 tablespoon minced garlic
- 2 pinches red pepper flakes
- 2 pinches cayenne pepper
- 1 cup chunky salsa (of your preference)
- Brown meat in stockpot a few pieces at a time- remove.
- Mix beef base and water to form paste- add with meat to pot.
- Combine rest of the ingredients and simmer till tender- about 30 minutes.
I needed a checklist for vegetable beef stew. The idea of salsa got my interest. So I followed your recipe. My suggestion is to use canned tomatoes instead of salsa. For our taste the salsa made it too sweet.
Down with a cold so needed some soup bad! I didn't have V-8 or Tomato juice so I used a liter of spicy bloody mary mix and water which made it very spicy (horseraddish). I liked the salsa idea and will implement that in other recipes too. I added fresh broccoli and yellow squash since I didn't have lima beans or peas available. Served with homemade bread. Great meal! Complements from my 10 year old as well.