Winter Tasty Veggie & Beef Stew

Photo: CaliMom

Flavorful, belly warming but light, easy to make & delish veggie and beef stew. Can eliminate beef for veggie dish, can also add Yukon Gold potatoes if you wish. This makes great leftovers.

Yield: 1 serving
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  • 2 tablespoon(s) extra virgin olive oil organic
  • 1 package(s) beef roast, chuck, cubed appx 1 lb
  • 4 stalk(s) carrots peeled and sliced
  • 1 onion diced
  • 1 zucchini sliced in quarters
  • 1 yellow squash sliced
  • 1 head(s) green cabbage chopped
  • 2 box(es) vegetable broth (organic) 32 oz each
  • 1 can(s) chopped tomatoes 28 oz
  • 1 package(s) frozen corn
  • 1 package(s) frozen peas
  • 4 clove(s) garlic
  • 4 Bay Leaves remove before serving
  • 2 tablespoon(s) marjoram chopped
  • 1 pinch(s) dried basil
  • 1 pinch(s) cayanne pepper
  • 1 salt and pepper


  1. 1. Pour 2 TBS (or a bit more) olive oil into pot. Add beef + salt & pepper & brown each side, getting rid of pink, about 5 minutes.
  2. 2. Add chopped onion, carrots, marjoram and Bay leaves (make sure to remove Bay Leaves before serving). Saute another 5 minutes.
  3. 3. Add entire box of veggie broth and ½ the second box about 6 cups (could add a little more if prefer more broth). Add tomatoes and juice, chopped cabbage, zucchini and yellow squash. 4. Add seasoning to taste.
  4. 5. Partially cover pot. Bring to a boil. Reduce hit and simmer for about 85 minutes. Add peas and corn and simmer another 5-7 minutes. Enjoy!
December 2013

This recipe is a personal recipe added by CaliMom and has not been tested or endorsed by MyRecipes.

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