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Vegetable Beef Stew

Categories: Make ahead, St. Patrick's Day
Type: Soups and Stews

You may already have all the ingredients for this hearty vegetable beef stew. Just put them together!

Serves: Serves: 6


  • 1 1/2 pounds extra-lean ground beef
  • 1 teaspoon garlic powder
  • 1 1/2 cups chopped onions
  • 2 (29-ounce) cans chopped tomatoes, undrained
  • 10-ounce package frozen baby carrots
  • 2 (10-ounce) packages frozen mixed vegetables of choice
  • 16-ounce package precooked, diced potatoes
  • 1/2 teaspoon crushed bay leaf
  • 1/4 teaspoon celery seeds
  • Pepper to taste

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  1. Spray Dutch oven with cooking spray.
  2. Place ground beef in pan, breaking into small pieces; sprinkle with garlic powder.
  3. Add onions; cook over medium-high heat, stirring frequently, until meat is browned and onions are soft.
  4. Add tomatoes with juice, carrots, mixed vegetables, potatoes, bay leaf and celery seeds to meat mixture; bring to a boil over high heat.
  5. Reduce heat to low, cover and simmer until vegetables are tender, 30 to 40 minutes; season with pepper to taste.
  6. Stew can be refrigerated up to 3 days; if freezing, omit potatoes and add during reheating.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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