Beef Vegetable Stew
- 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
- 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-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.
water, tomatoes, potatoes, onion, carrots, stalks celery, concentrate, basil, ubc, vegetables
Taken from tastykitchen.com/recipes/soups/beef-vegetable-stew/ (may not work)