Beef Vegetable Stew

Name: Beef Vegetable Stew
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 16
Cuisine: Global
Ingredients: 1 reduced-sodium beef bouillon cube; 1 kgs beef stew meat, cut into 1-inch cubes; 1 kgs cans each) reduced-sodium beef broth; 3 mediums carrots, sliced; 2 ribs celery ribs, sliced; 2 Tbsps cornstarch; 1 teaspoons dried marjoram; 0 teaspoons dried savory; 2 garlic cloves, minced; 2 mediums green peppers, cut into 1/2-inch pieces; 2 larges onions, chopped; 355 milliliters cubed parsnips; 1 teaspoons pepper; 0 teaspoons hot pepper sauce; 4 potatoes, peeled and cubed; 710 milliliters cubed rutabaga; 355 milliliters cubed turnips; 3 Tbsps water

Beef Vegetable Stew requires approximately 3 hours from start to finish. This main course has 188 calories, 19g of protein, and 4g of fat per serving. This gluten free and dairy free recipe serves 16. It can be enjoyed any time, but it is especially good for Autumn. This recipe from Taste of Home requires water, pepper, savory, and pepper sauce. Beef and Vegetable Stew, Beef and Vegetable Stew, and Beef and Vegetable Stew are very similar to this recipe.

Instructions

In a Dutch oven, combine the beef, onions, garlic, 1/2 cup water, bouillon and enough of the broth to cover. Bring to a boil. Cover and simmer until meat is tender, about 2 hours.

Ingredients you will need

Bouillon

Garlic

Onion

Broth

Water

Beef

Meat

Equipment you will use

Dutch Oven

Add vegetables, seasonings and remaining broth. Simmer 30-45 minutes or until vegetables are tender.

Ingredients you will need

Seasoning

Vegetable

Broth

Combine cornstarch and water; gradually add to the boiling mixture. Cook and stir for 2 minutes.

Ingredients you will need

Corn Starch

Water

Equipment

Dutch Oven

Ingredients

Servings:

reduced-sodium beef bouillon cube 1kgs

beef stew meat, cut into 1-inch cubes 1kgs

cans each) reduced-sodium beef broth 3mediums

carrots, sliced 2ribs

celery ribs, sliced 2Tbsps

cornstarch 1teaspoons

dried marjoram 0teaspoons

dried savory 2

garlic cloves, minced 2mediums

green peppers, cut into 1/2-inch pieces 2larges

onions, chopped 355milliliters

cubed parsnips 1teaspoons

pepper 0teaspoons

hot pepper sauce 4

potatoes, peeled and cubed 710milliliters

cubed rutabaga 355milliliters

cubed turnips 3Tbsps

water

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Cabernet Sauvignon, Chablis, and Malbec are great choices for Vegetable Stew. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. The Fuentesecan Organic Bobal-Cabernet Sauvignon with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.

Fuenteseca Organic Bobal-Cabernet Sauvignon

A deep cherry-red color with cardinal-red glints. Intense fruit character and long-lasting aromas of black fruits and red currants. Pleasant, full and fruity on the palate with freshness, lively tannins and a spicy sensation that is present throughout.Blend: 60% Bobal, 40% Cabernet Sauvignon