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  • Winter Vegetable Beef Stew

    1 vote
    Winter Vegetable Beef Stew
    Prep time:
    Cook time:
    Servings: 12 cups
    by Mellie Duffy
    17 recipes
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    This is a stew I like to serve on a cold winter day. It's good comfort food that's loaded with vegetables. I use 96 % lean ground beef so it's low in fat & it's not necessary to drain fat from ground beef & onion mixture which is always messy! I use diced; no salt added roma peeled tomatoes & no salt added beef cooking stock. It freezes & reheats nicely since there is no dairy or noodles in recipe. Serve with crusty french bread for dipping!

    Ingredients

    • 2 T butter
    • 3 onions chopped
    • 1 lb. lean ground beef
    • 1 garlic clove; minced
    • 4 cups beef stock
    • 2 28 oz cans tomatoes
    • 1 cup diced potatoes
    • 1 cup diced celery
    • 1 cup diced carrots
    • 1 cup diced green beans
    • 2 T red wine vinegar
    • 2 T fresh curly parsley;chopped
    • 1/2 t dry basil
    • 1/2 t ground thyme
    • salt & pepper to taste

    Directions

    1. Prepare vegetables; set aside.
    2. In large pot, cook the onions in butter until golden & tender.
    3. Stir in ground beef & garlic & cook until meat is brown.
    4. Drain if necessary.
    5. Add remaining ingredients & bring to a boil.
    6. Reduce heat & simmer uncovered for 1 1/4 hours.
    7. Stir occasionally.

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