Anyone have a good recipe for vegetable beef soup or beef stew?

I like my food highly seasoned and very flavorful and would love to have a veggie beef soup recipe like what is served at diners.Anyone have a good recipe for vegetable beef soup or beef stew?
This is the best stew ive ever had and of course from Betty Crocker. Hope you enjoy it as much as i do.





Beef Stew


Serves: 8





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Low-Fat! Prep: 15 min; Cook: 3 hr 30 min








1 pound beef stew meat, cut into 1/2-inch pieces


1 medium onion, cut into eighths


1 (8-ounce) package baby-cut carrots (about 30)


1 (14 1/2-ounce) can diced tomatoes, undrained


1 (10-ounce) can condensed beef broth


1 (8 1/4-ounce) can tomato sauce


1/3 cup all-purpose flour


1 tablespoon Worcestershire sauce


1 teaspoon salt


1 teaspoon sugar


1 teaspoon dried marjoram leaves


1/4 teaspoon pepper


12 new potatoes (1 1/2 pounds), cut into fourths


2 cups sliced mushrooms (about 5 ounces) or 1 package (3.4 ounces) fresh shitake mushrooms, sliced








1. Heat oven to 325掳.





2. Mix all ingredients except potatoes and mushrooms in ovenproof 4-quart Dutch oven. Cover and bake 2 hours, stirring once.





3. Stir in potatoes and mushrooms. Cover and bake 1 hour to 1 hour 30 minutes or until beef and vegetables are tender.





NUTRITION FACTS: 1 Serving (about 1 1/4 cups):; Calories 220 (Calories from Fat 55); Fat 6g (Saturated 2g); Cholesterol 30mg; Sodium 770mg; Carbohydrate 31g (Dietary Fiber 4g); Protein 14g % DAILY VALUE:; Vitamin A 50%; Vitamin C 20%; Calcium 4%; Iron 18% DIET EXCHANGES:; 1 Starch; 1 Medium-Fat Meat; 3 Vegetable





Slow Cooker Directions: Chop onion (1/2 cup). Omit tomato sauce. Increase flour to 1/2 cup. Mix all ingredients except beef in 3 1/2- to 6-quart slow cooker. Add beef (do not stir). Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender. Stir well.





Anyone have a good recipe for vegetable beef soup or beef stew?
Beef Stew Recipe


This also can be made in a crockpot. I add different veggies, cubed squash, and 1/2 can baby peas, just added the peas the last 5 minutes of cooking. This is great on a cold winters day. Enjoy!





鈥?2/3 cup flour


鈥?1/4 teaspoon pepper


鈥?3 lbs beef chuck, cut in -1


鈥?1/3 cup olive oil


鈥?1 cup coarse onions, chopped


鈥?1 cup celery


鈥?3 garlic cloves, crushed


鈥?2 (21 ounce) cans condensed beef broth


鈥?1 bay leaf


鈥?1/4 teaspoon dried thyme leaves


鈥?1 tablespoon parsley


鈥?6 small potatoes, halved


鈥?6 medium carrots, cut in large slices


鈥?2 small onions, quartered


鈥?1 lb mushroom


鈥?1/2 cup red wine or water or beef broth





1.Combine flour and pepper; coat beef cubes.


2.Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.


3.Saut茅 onion, celery and garlic until tender.


4.Return beef to pan.


5.Add beef broth, wine and spices.


6.Bring to a boil, stirring occasionally.


7.Reduce to simmer, cover and continue cooking for 1-3/4 hours.


8.Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.


9.Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.


10.Simmer until thick.



3/4 lb. lean stew beef, cooked


1 (46 oz.) can tomato juice


1 (16 oz.) can corn (kernel)


1 (16 oz.) can creamed corn


1 (10 or 20 oz.) frozen limas


4 big potatoes, diced


2 onions, chopped


3 lg. carrots, chopped into thin coins


1 (10 oz.) can beef broth


1 tbsp. parsley flakes


1 tbsp. celery seed


1/3 c. sugar


3 tbsp. corn oil (or Puritan)





Brown stew beef in 1/2 chopped onion and 3 tablespoons of Puritan oil, add 1 can beef broth, cover, bring to boil and then simmer until beef is tender. (I use a 3 quart pressure cooker and it only takes 30 minutes.)


While beef is cooking, combine tomato juice, 1 can kernel corn, limas, diced potatoes, chopped onions, chopped carrots, spices, salt and pepper, sugar, stir to mix all ingredients, bring to boil, then reduce to simmer and add stew beef; simmer for 1 hour, add creamed corn, stir, cook for 10 minutes more. Tastes better the next day.



Heres how it goes at my house. I cook my roast down for about 6 hours seasoned with one pack of brown gravy mix and about 5 beef bullion cubes. I also quarter up 2 onions and let that cook in it. After the 6 hours, I add my potatoes, corn, green beans, whatever veggies that I want. We like mushrooms too. I then add another pack of brown gravy mixed up with about 1/2 a cup of cold milk for a thickener. Your roast will fall apart and the veggies will absorb the flavors of the broth.


I don't think I have to mention this, but will throw it in, I add lots of salt (more if I use LOTS of potatoes), pepper and season salt, garlic powder and onion powder. I make a huge pot to eat on for several days.. We like ours with cornbread too!


good luck!
here's one I make for all the time , the kids love it and it's fast. easy and cheap.





3 lbs of hamburger


4 large cans mixed veggies


2 large cans tomato paste


1 onion


6 cups water





dice onions and cook with hamburger until done Drain. In large pot add veggies water and tomato paste. Salt and pepper to taste.


Simmer for 30 to 45 minutes.


You can use beef chunks instead of hamburger



http://allrecipes.com/Recipe/Roast-Beef-鈥?/a>





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