why make this recipe
Beef and Veggie Stew is a comforting meal that warms you up, especially on chilly days. It combines hearty beef with fresh vegetables, creating a delicious and nutritious dish. This stew is not only easy to make, but it also fills your home with wonderful aromas while it cooks. Plus, it can feed a crowd, making it perfect for family dinners or gatherings with friends.
how to make Beef and Veggie Stew
Ingredients:
- 2 and a half cans of beef broth
- 4 carrots
- 4 celery stems
- Half a tomato
- 1 small diced onion
- 3-4 small red potatoes
- 1 small can green peas
- 1 small can of corn
- 1 tablespoon minced garlic
- 1.5-2lbs of stew beef
- 1 cup dry red wine
- Salt and pepper to taste
Directions:
First, prep the veggies. Dice the celery and carrots into small cubes. You can use half a tomato or a whole diced tomato if you prefer. Slice the potatoes into slivers.
Next, set the crock pot to high and layer the stew beef on the bottom. Add all the veggies, except for the corn and peas, on top of the beef. Pour in the beef broth and dry red wine. Then, cover the pot and let it cook on high for about 7 hours. During the last hour of cooking, add the drained cans of peas and corn.
Serve the stew with bakery fresh dinner rolls and garlic butter for an extra treat.
how to serve Beef and Veggie Stew
Beef and Veggie Stew is best served hot in bowls. You can add a few sprigs of fresh herbs on top for color and flavor. Pair it with crusty bread or dinner rolls to soak up the delicious broth. It’s a great meal for weekday dinners or special occasions with family and friends.
how to store Beef and Veggie Stew
If you have leftovers, let the stew cool down before transferring it to an airtight container. You can keep it in the refrigerator for up to 3 days. To reheat, simply warm it up on the stovetop or in the microwave until heated through.
For longer storage, you can freeze the stew. Place it in a freezer-safe container or zip-top bag. It can stay in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
tips to make Beef and Veggie Stew
- Choose fresh vegetables for the best flavor.
- Feel free to adjust the amount of beef or vegetables based on your preference.
- If you like a thicker stew, you can add a bit of cornstarch mixed with water in the last hour of cooking.
- Always taste before serving; you can add more salt and pepper if needed.
variation
You can add other vegetables like green beans or bell peppers based on your taste. For a twist, try adding some herbs like thyme or rosemary for extra flavor.
FAQs
Can I use frozen vegetables?
Yes, you can use frozen vegetables if you don’t have fresh ones on hand. Just add them in during the last hour of cooking.
What can I serve with beef and veggie stew?
In addition to dinner rolls, mashed potatoes, or a simple side salad would go well with this dish.
How can I make this dish gluten-free?
Check the beef broth and red wine to ensure they are gluten-free. You can also omit any thickeners that may contain gluten.
Beef and Veggie Stew
Ingredients
Method
- Dice the celery and carrots into small cubes. Slice the potatoes into slivers and dice the onion and tomato.
- During the last hour of cooking, add the drained cans of peas and corn.
Notes
