Beef and Vegetable Stew

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Beef & Vegetable Stew

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This stew reminded me of the Campbell's Beef Soup that I ate as a child. We didn't have it very often, as it was expensive in comparison to home made, and my mother was cooking for a family of nine. I do recall that it had a slight sweet taste to it, with a red tinge to the broth. I believe this was due to tomato sauce.

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If you need to avoid tomatoes, this recipe does not include them, instead it gets its red color from the freshly diced beets.

Beef and Vegetable Stew

  1. Heat bacon grease in a large skillet.
  2. Mix the salt and pepper into the strips of beef.
  3. Saute until browned, about 20 minutes.
  4. Add 8 cups stock into a 8 quart pot, turn heat on medium. Add two tablespoons gelatin [affiliate link], if desired. If your stock is already nice and gelatinous, you may omit this ingredient.
  5. Prepare vegetables in the order listed. Add the onion, garlic, peas, carrots and beets to the pot.
  6. Bring to a boil and allow to cook for 15 minutes.
  7. Add the beef and remaining vegetables: squash, cabbage and parsley [affiliate link], bring to a boil again and cook for another 15 minutes.

Serve with these delicious bacon muffins!

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Recipe: Beef and Vegetable Stew
Author: 
 
Ingredients
  • 4 T. bacon grease
  • 2 pounds London Broil, trimmed and sliced into thin strips
  • 1 t. sea salt
  • 1 t. black pepper
  • 8 cups stock
  • 2 T. gelatin, optional
  • 1 large onion, diced
  • 5 cloves garlic, crushed
  • 12 oz. peas and carrots
  • 2 large beets, peeled and diced
  • 2 zucchini squash, sliced thin
  • 3 yellow crookneck squash, sliced thin
  • ½ head of cabbage, sliced thin
  • 2 T. dried parsley
Instructions
  1. Heat bacon grease in a large skillet.
  2. Mix the salt and pepper into the strips of beef.
  3. Saute until browned, about 20 minutes.
  4. Add 8 cups stock into a 8 quart pot, turn heat on medium. Add two tablespoons gelatin, if desired. If your stock is already nice and gelatinous, you may omit this ingredient.
  5. Prepare vegetables in the order listed. Add the onion, garlic, peas, carrots and beets to the pot.
  6. Bring to a boil and allow to cook for 15 minutes.
  7. Add the beef and remaining vegetables: squash, cabbage and parsley, bring to a boil again and cook for another 15 minutes.

 
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