Return to Beef Soups & Stew Recipes

 

Grandma Painter's Vegetables

4 star rating
 

Add a Photo

Submitted by: melshomecorner

 

This hearty stew is packed with fresh vegetables and plenty of great flavor. Serve this dish with warm bread for dipping.
 

Ingredients

  • 2 tbsp olive oil
  • 2 lbs beef stew meat
  • 1 large yellow onion
  • 1 14.5 oz can diced tomatoes, or 4 large fresh tomatoes, peeled
  • 32 oz beef stock
  • 4 cups water
  • 4 beef bouillon cubes
  • 1 1/2 tsp peppercorn medley
  • 2 tsp course kosher or sea salt
  • 6 large potatoes, peeled and cubed
  • 6 large carrots, peeled and large dice
  • 3 large stalks celery, largely dice
  • 2 lb bag frozen vegetables for stew
  • 1 lb bag frozen soup vegetables with okra
  • 1 cup shredded cabbage
  • Optional, barley

Save Recipe

Interact

 
Method

In a large stock pot, heat olive oil on medium high heat. Add meat and sear. Add peppercorn medley, kosher salt, onion and celery and cook 3-4 minutes, stirring often. Add water, beef stock and tomatoes then scrape bottom of pan. Add carrots, beef bouillon and potatoes then mix well with a spoon. After about 5 minutes, stir in remaining frozen vegetables. Turn to a medium heat and simmer about 1 1/2 hours. In the last ten minutes of cooking, add about 1 cup shredded cabbage. Also, add barley if desired.

 

Notes:

 

Number of Servings: 8

 

Submitted by: melshomecorner ()

 

Advertisement