There are a lot of beef stew recipes out there but this Beef Stew & Vegetables recipe calls for a variety of vegetables and has great seasoning.
If there are other vegetables you like, just add to the recipe but I like it just as it is and have it several times over the winter months.
We like these kind of meals because there isn’t a lot of dishes to clean up afterwards (smile) and its a good filling meal.
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Beef Stew & Vegetables
Ingredients
- 1 lb. top round beef
- 1 tablespoon paprika
- 1-1/2 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper
- 1/8 teaspoon dry mustard
- 8 red-skinned potatoes halved
- 3 cups finely chopped onion
- 2 cups beef broth
- 2 large garlic cloves minced
- 2 large carrots peeled, cut into very thin 2-1/2-inch strips
- 2 bunches mustard greens kale, or turnip greens, stems removed, (1/2 lb. each) coarsely torn
- nonstick spray coating as needed
Instructions
- Partially freeze beef. Thinly slice across the grain into long strips 1/8″ thick and 3″ wide.
- Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper, and dry mustard. Coat strips of meat with the spice mixture.
- Spray a large heavy skillet with nonstick spray coating. Preheat pan over high heat.
- Add meat; cook, stirring for 5 minutes.
- Add potatoes, onion, broth, and garlic. Cook covered, over medium heat for 20 minutes.
- Stir in carrots, lay greens over top, and cook, covered, until carrots are tender, about 15 minutes.
Recipe Notes
Serve in large serving bowl, with crusty bread for dunking.
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Check out the original source for this recipe with all the directions as well as step-by-step photographs and helpful tips at: sparkpeople