Spicy Beef and Veggie Stew
Slow Cooked Beef Stroganoff – A great recipe for the slow cooker
Lentil and Sausage Stew – A delicious recipe for the slow cooker
Veggies and water are all you need to easily create a delicious and inexpensive stock for winter soups.
This is a wonderful twist to a family favorite that has them asking for more!
- 2 Pounds stew meat
- 1 Can stew tomatoes, undrained
- 1 Can green beans, undrained
- 1 Can corn, drained
- 1 Can peas, drained
- 2 Whole turnips
- 2 Whole potatoes
- 2 Whole carrots
- 2-3 Tablespoons chili powder
- 2-3 Teaspoons cumin
- 12-16 Ounces beef broth
- 1 Whole onion
Cut stew meat into bite size pieces. Brown stew meat in skillet, do not cook through, and place in crock pot.
Peel and cut turnips into bit size pieces. You can either leave skin on potatoes, so you can identify them from the turnip, or you can peel them too, and then cut into bit size pieces. Peel and cut carrots and onion into bit size pieces. Place turnips, onion, potatoes, and carrots on meat in the crock pot.
Pour stew tomatoes and green beans, with juice, in the crock pot over meat and veggies.
Drain cans of peas and corn and pour into crock pot.
Add chili powder, cumin, salt, and pepper.
Pour in enough beef broth to cover all ingredients.
Cook low for 7-8 hours.
Enjoy! My family loves it with corn bread.
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