April 25, 2017

Vegetable Beef Stew

A cherished, delicious, soul-food recipe, passed down from my grandmother to my mother to me, vegetable beef stew, is ALWAYS a hit!  It doesn’t have to be snowy or gloomy outside to appreciate this warm bowl of loveliness.

Healthy, inexpensive, delicious!


Serve with cornbread and you have a complete, balanced, healthy meal that your whole family will kiss you for.  Promise!  That’s why I am making it this week.  For the kisses.  And because this stew makes me remember my Mama and my Grandma, and the way they cooked it and the way  the house smelled so delicious when they took the lid off the pot.  Oh, and because it’s yummy.
Hope you enjoy.

Love


Comments

  1. I’m so worried about the direction our kids are headed in nowadays. Watching Jamie Olivers food revolution tv program scared the thingies out of me. I suggest we all start cooking some healthy recipes like these at home if we’re going to fix this horrible situation. The ones on that site seem pretty easy, I tried last night and it’s the first time my family has eaten well in so long, I just feel great.

  2. How do you prepare this as a freezer meal? Do you make it as the recipe says above and then pop it into a casserole? Thanks!!

  3. To make the stew using the leftovers from the roast, do you just add the remaining ingredients that are not in the roast and follow the rest of the directions or do you use only the leftover roast and follow the rest of the doirections?

    • Hey Tina. I just take out the meat and use it as I would the hamburger meat. Then I add any potatoes or carrots in later, since they’re already cooked. Does that help?

  4. I make a beef stew thats very similar at our house and we love it. One difference is that I use canned or pureed cooked pumpkin instead of the tomatoes because of a health issue in my family. Super yummy and helps thicken your stew to desired consistency. I use it in vegetable soup too.

  5. Hi

    Do you cook and then freeze?

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