Quick Beef and Vegetable Stew

Just what you need on a cold, dreary day like today. Beef and Vegetable Stew with Fry Bread. Things are kinda tough right now, so my Beef and Vegetable Stew is more like Vegetable and Beef Stew. I love vegetables, though so it all worked out!

  • 8 oz. leftover Steak
  • 1 cup Onion; chopped
  • 3 cloves Garlic; minced
  • 1/2 cup Celery; chopped
  • 1 cup Carrot; peeled and chopped
  • 1 cup Zucchini; chopped
  • 2 cups Potato; peeled and chopped
  • 1 cup Parsnip; peeled and chopped
  • 1/2 cup Frozen Corn
  • 1 1/2 quart Beef Broth
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1 teaspoon dried Italian Herbs
  • 1/2 teaspoon Celery Seed
  • Pinch of Sugar
  • 1 cup Tomato; chopped
  • 1 Bay Leaf
  • Salt and Pepper to taste

  1. Bring a pot with 1” of water and a steamer basket to a boil. Add the root vegetables, cover and steam until almost tender; about 8 minutes.
  2. Heat a Dutch oven over medium heat and add a drizzle of olive oil. Add the beef, onion, celery and garlic, then sauté until the onions are tender; about 5 minutes.
  3. Add in the steamed vegetables, broth, seasonings and herbs to the Dutch oven. Taste and season accordingly. Bring to a boil, then reduce to a simmer, cover and cook for 45 minutes.
  4. Remove the bay leaf and enjoy!

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Published by ashsinthekitchen

Home cook, gardener and lover of life!

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