This is the most delicious stew you will eat this winter. It’s full of vegetables that supply you with vitamin C, carotene, and antioxidants; and a little beef that offers zinc, protein and iron. This hearty stew will keep you nourished and healthy during the cold months. Enjoy!
Hearty Vegetable Beef Stew
Nourishing beef stew for a cold winter day.
- 3 Cups Bone Broth see notes
- 3 Cups Chicken Broth
- 2 1/2 Cups Potatoes cubed
- 1 Cup Celery diced
- 1 1/2 Cup Carrots diced
- 1/2 Cup Yellow Onion minced
- 1 1/2 Cups Cooked Beef Roast see notes
- 1 15 oz. Can Diced Tomatoes
- 1 15 oz. Can Tomato Sauce
- 1 1/2 Cups Frozen Corn
- 1 Cup Frozen Green Beans 1/2 inch pieces
- 2 Tablespoons Garlic minced
- 1 Tablespoon Parsley dry
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Depending on how you do your bone broth, prepare according to package directions, or use what you have previously made. (See notes)
Combine all ingredients except corn, green beans, garlic and parsley. Bring to boil and then reduce to a low boil.
Boil until vegetables are still slightly firm, about 20 minutes.
Add all remaining ingredients and cook at a low boil until green beans are tender, about 15 additional minutes.
Add shredded beef for last 5 minutes of simmering.
Season with additional salt and pepper if needed.
When I don't have bone broth on hand, I just use chicken broth for all 6 cups of broth and it still tastes amazing. Also, sometimes I have used a can of shredded roast beef. Most often I use beef reserved from making bone broth. Both options work, but I prefer the latter. Just make sure no wheat flour was used in processing the beef in order to keep the stew Gluten-Free.