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What's For Dinner - Vegetable Beef Stew

  • Total Time: 2 hours 25 mins
  • Yield: 6-8 1x


  • 6 whole carrots, chopped
  • 3 stalks of fresh celery, chopped
  • 10 oz frozen peas
  • 1/2 onion, chopped
  • 2lb raw stew beef, lean or extra lean
  • 1 28 oz can of crushed tomatoes
  • 1 32 oz box low-sodium chicken or beef broth
  • Seasonings, to taste (salt (plain or seasoned), black pepper, Tony's - whatever you like!)


  1. Add carrots, celery, and onion into a large stock pot.
  2. Trim any fat from stew beef and cut into smaller pieces if desired. Add to pot.
  3. Pour in crushed tomatoes and chicken broth, stir together.
  4. Bring mixture to a low boil, then reduce heat to a simmer.
  5. Cover pot with lid, and let cook for 90 minutes.
  6. Add frozen peas and cook for an additional 20-30 minutes.
  7. Serve hot. Wonderful make ahead meal for dinner for several days!
  • Prep Time: 15 mins
  • Cook Time: 130 mins


  • Serving Size: 1.5 cups
  • Calories: 322g
  • Fat: 5g
  • Carbohydrates: 28.5
  • Protein: 36.5
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