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Hearty Veggie Beef Stew

• 2 lbs stew meat, cubed • 2 tbsp beef base bullion • 2, 14.5 oz cans diced tomatoes, undrained • 1 medium onion, chopped • 4 large carrots sliced • 1 1/2 cups potatoes, diced • 16 oz package frozen peas and corn • 6 cups water • Salt and pepper to taste


1. Brown stew meat in a large stew pot sprayed with cooking spray; cook until meat is tender. 2. Add carrots, onion, potatoes, and cook until just tender. 3. Add the tomatoes, frozen vegetables, water, beef base, salt and pepper. Bring to a boil. 4. Simmer 45-55 minutes or until flavors blend. 5. Continue simmering until cooked.

Instant Pot time: 35 minutes

Crock Pot time: 6 hours on high

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