Mom's Basic Vegetable Beef Stew Recipe

Hearty Beef and Vegetable Stew

Original Recipe (1X) yields 8 servings

Ingredients

• 1 tablespoon olive oil, or as needed
• 2 onions, roughly chopped, divided
• 4 carrots, cut into 1/2-inch rounds
• 1 clove garlic, minced
• 1 bay leaf
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon Greek seasoning (such as Cavender's) (Optional)
• 1 pinch dried rosemary
• 1 pinch ground thyme
• 1 pinch dried basil
• 1 pinch Italian seasoning
• Salt and ground black pepper to taste
• 1 (32 ounce) can diced tomatoes with juice
• 1 pound ground beef
• 4 potatoes, peeled and cut into chunks
• 1 stalk celery, chopped

Directions

Step 1: Add enough olive oil to a large stockpot to thinly coat the bottom and heat over medium heat.

Step 2: Add 1 onion, carrots, garlic, bay leaf, red pepper flakes, Greek seasoning (if using), rosemary, thyme, basil, Italian seasoning, salt, and black pepper to the pot. Stir and cook until the mixture softens and begins to brown, about 15 minutes.

Step 3: Add the diced tomatoes with juice and ground beef to the pot. Break the beef apart with a wooden spoon and bring the mixture to a boil. Cook until the beef is browned and cooked through, and the carrots are tender, about 10 minutes.

Step 4: Add the potatoes, remaining 1 onion, and chopped celery. Cook until the potatoes are tender, about 15 to 20 minutes.

Step 5: Once cooked, remove the pot from the heat and let the stew sit for 20 to 30 minutes before serving to enhance the flavors.

Cook's Notes

You can substitute 1/4 head of chopped cabbage for the celery if desired. Additionally, if you prefer, two small bottles of vegetable juice (such as V8) can be used instead of diced tomatoes for a different flavor profile.

Nutrition Facts (per serving)

Servings Per Recipe: 8

Percent Daily Values: Based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.