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Vegetable Beef Stew

Vegetable Beef Stew

Oct 17, 2015

Today has been marvelous, I can smell the beef stew cooking, and it's only 1:00pm.  It's the first Saturday in a long time that Rob and I haven't had plans (or work to go to!) so we have been L.A.Z.Y. #noshame

We spent last night at Anderson Farms with our good friends Heather and Karl, and their kiddos, and it was an absolute blast. Heather rented a fire pit and after completing the nighttime corn maze (which was mostly just the kids sneaking off the beaten path in order to jump out and scare the bejeezus out of us!), we made brats with sauerkraut and enjoyed smores and apple cider together - absolute Fall perfection. Plus it was the first cold night we've had this season so it was just magical. Literally! We saw a shooting star during our corn maze!

We didn't get home until after midnight (don't laugh - this is late for me anymore...), and since we normally do things on Saturday night, it was refreshing to wake up knowing we still had the whole weekend ahead of us! Ahh..... :)

So we spent the morning grocery shopping, making steak and egg burritos (and Vietnamese coffee!) and watching South Park. I know, we're wild.

But since it's FINALLY chilly out, we decided it was the perfect day to make a Vegetable-beef soup. I looked up a few recipes on Pinterest and most were generally the same with a few minor tweaks, so I just kinda went for it and here's what I ended up doing - enjoy!


Vegetable Beef Soup

Some Olive Oil, Salt, and Pepper

1 pound of beef stew meet (or sirloin or whatever is on sale honestly) cut into bite size pieces

1 large sweet onion chopped 

3 teaspoons minced garlic (or more if your boyfriend is a garlic fiend...)

1.5 cups chopped carrot

1.5 cups chopped celery

1 cup of peas (I used frozen, sue me)

2 medium sized russet potatoes, diced (peeled or unpeeled is up to you - I don't peel mine)

1 14.5 oz. can of sliced, stewed tomatoes

32 ounces beef broth

1 tablespoon worcestershire sauce (trust me)

Italian Seasoning (I used about 1.5 tablespoons)

2-3 bay leaves


Heat some of your oil (about a tablespoon or so depending on how much meat you use), in a pan over medium-high heat. Add your stew meat and cook (stir frequently) until well browned.


Spoon out meat and add to a crock pot bowl (I wouldn't recommend dumping it because you'll get all the extra fat and oil from your pan, and there's plenty on the meat for flavor already).


Put everything else in the crock pot, sprinkle some salt and pepper over it, and stir it all up.


Cook 3-4 hours on 'high' or 6-8 hours on 'low' (when the house smells amazing and you can't help but to check on it, the steak and vegetables should all be tender before it's ready to eat)

Remove bay leaves and chow down!



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