SAVORY VEGGIE STEWS RECIPES

SAVORY VEGETABLE STEW RECIPE - FOOD.COM

Savory Vegetable Stew Recipe - Food.com image

Make and share this Savory Vegetable Stew recipe from Food.com.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups carrots, sliced into 1/4-inch pieces
1 cup onion, chopped
1 cup celery, slice 1/2-inch pieces
1 lb sausage links, cut into 2-inch pieces
4 cups cabbage, shredded
1/2 cup fresh parsley, chopped
1 cup apple juice
15 ounces tomato sauce
14 1/2 ounces whole tomatoes
10 3/4 ounces tomato soup
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon thyme leaves
1/4 teaspoon black pepper

Steps:

in 2 qt saucepan combine carrots, onions, celery and sausage. cook over medium heat, stirring occasionally until sauage is browned and vegetables are crispy tender. pour off fat.
meanwhile in 3 qt saucepan combine remaining ingredients. cook over low heat, stirring, until heated through.
stir in cooked sausage and vegetables.
continue cooking, stirring occasionally until stew is thickened.

Nutrition Facts : Calories 358, FatContent 21, SaturatedFatContent 6.9, CholesterolContent 54.5, SodiumContent 1385.2, CarbohydrateContent 29.5, FiberContent 5.5, SugarContent 18.4, ProteinContent 15.4

SAVORY VEGETABLE BEEF STEW RECIPE | ALLRECIPES

Savory Vegetable Beef Stew Recipe | Allrecipes image

This is by far the best vegetable beef stew that I have ever made. My grandmother gave me the recipe. My husband, who is a very picky eater, loves this recipe more than anything else I make.

Provided by JAIME5025

Categories Soups, Stews and Chili Recipes Stews Beef

Total Time 3 hours 0 minutes

Prep Time 30 minutes

Cook Time 2 hours 30 minutes

Yield 12 servings

Number Of Ingredients 18

Ingredients

3 pounds beef stew meat, cut into 1-inch pieces
? cup Italian salad dressing
2 cups water
2 teaspoons beef bouillon granules
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.5 ounce) can condensed beef broth
1 (8 ounce) can tomato sauce
1 clove garlic, minced
1 bay leaf
1 teaspoon salt
1 teaspoon dried oregano
½ teaspoon ground black pepper
6 small potatoes, quartered
6 carrots, cut into 1-inch pieces
1 green bell pepper, cut into 1/2-inch dice
1 onion, chopped
3 tablespoons all-purpose flour
3 tablespoons cold water

Steps:

Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.

Nutrition Facts : Calories 342 calories, CarbohydrateContent 23.7 g, CholesterolContent 62.7 mg, FatContent 17.5 g, FiberContent 3.7 g, ProteinContent 21.8 g, SaturatedFatContent 6.5 g, SodiumContent 679.7 mg, SugarContent 4.9 g

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