Beef and Garden Vegetable Stew
By: Katy Gillis, Gillis Fitness Consulting
On a blustery day, a quality beef stew recipe is just what the doctor ordered. This Beef and Garden Vegetable Stew recipe from Katy Gillis of Gillis Fitness Consulting has that classic vegetable beef stew taste, but is far better for you. Add this dish to your list of easy stew recipes to make for friends and family.
Notes
This recipe comes courtesy of Katy Gillis of Gillis Fitness Consulting (http://gillisfitnessconsulting.com/)
For more recipes from and information about Katy Gillis, be sure to check out her Featured Foodies profile page.
Serves6 to 8
Cooking MethodSlow Cooker
Ingredients
- Olive oil (enough to coat the pan only if using the saucepan)
- 2 1/2 pound top round steak, trimmed of any visible fat and cut into bite-size pieces
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 large red potatoes, cubed
- 1 cup cabbage, coarsely cut
- 1 cup spinach, finely chopped
- 1 cup green peas, fresh or frozen
- 1 onion, diced
- 2 squash, diced
- 1 1/2 cup water
- 1 1/2 cup vegetable broth
- 2 cup tomato juice (original V8 is fine)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- 2 bay leaves
Instructions
Stove Top Directions:
- In your saucepan, quickly cook the beef until browned on all sides.
- Combine all of the remaining ingredients into the pan. Cover and bring to a boil.
- Lower heat to medium, and simmer 15 to 20 minutes until vegetables are cooked.
- Discard bones and bay leaves before serving.
Slow Cooker Directions:
- Add all ingredients (excluding olive oil) into the slow cooker.
- Cover, and cook on high for 4 hours or on low for 8 to10 hours.
- Discard bones and bay leaves before serving.