Entree - Betty crocker vegetable beef stew recipes

Author: Sarah Rodriguez

Simmering frozen whole kernel corn and broccoli cuts in robust canned consommé speeds preparation of beef stew. At last, a nutritious, veggie packed stew that won't have you asking "where's the beef?" Beef and veggies come together in this one-pot soup – perfect for a hearty dinner.

Vegetable Beef Stew
No-Fuss Beef Stew
Skinny Hearty Vegetable Beef Stew
Beefy Vegetable Soup
What can I add to beef stew to make it taste better?
What are the best vegetables for stew?
What is the best spice to add to beef stew?

Vegetable Beef Stew

Come home to this flavorful vegetable and beef stew - a slow cooked dinner.
Provided by: Betty Crocker Kitchens
Total time: 490 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 8

Ingredients:

1 1/2 cups baby-cut carrots
2 medium potatoes, peeled and cut into 1-inch pieces
1 medium stalk celery, cut into 1-inch pieces
1 envelope (1 1/2 ounces) beef stew seasoning
1 pound beef stew meat
1 cup water
1 cup frozen whole kernel corn (from 1-pound bag)
1 cup frozen cut green beans (from 1-pound bag)

Nutrition:

How to cook:

Layer carrots, potatoes and celery in 3 1/2- to 4-quart slow cooker. Place stew seasoning in resealable plastic food-storage bag. Add beef; toss to coat. Add beef to cooker; sprinkle with any remaining seasoning. Pour in water. Layer frozen corn and green beans on top.
Cover and cook on low heat setting 8 to 10 hours until beef is tender. Stir stew before serving.

Notes: No-Fuss Beef Stew Recipe, 2 teaspoons olive oil · 1 1/4 lb boneless beef top sirloin, trimmed of fat, cut into cubes · 2 to 3 cloves garlic, finely chopped · 1 cup water · 1/3 cup all-

Tags:

skinny hearty vegetable beef stew betty crocker vegetable beef stew

No-Fuss Beef Stew

Simmering frozen whole kernel corn and broccoli cuts in robust canned consommé speeds preparation of beef stew.
Provided by: Betty Crocker Kitchens
Total time: 35 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 9

Ingredients:

2 teaspoons olive oil
1 1/4 lb boneless beef top sirloin, trimmed of fat, cut into cubes
2 to 3 cloves garlic, finely chopped
1 cup water
1/3 cup all-purpose flour
1 can (10 1/2 oz) condensed beef consommé
1 cup frozen corn
3 cups Frozen Broccoli Cuts
1 cup chopped red bell pepper

Nutrition:

How to cook:

In 4-quart saucepan, heat oil over medium-high heat until hot. Cook beef and garlic in oil; cook, stirring occasionally, until beef is brown.
In small bowl, beat water and flour with wire whisk until well blended. Add flour mixture, consommé and corn to meat mixture. Heat to boiling, stirring frequently. Reduce heat to medium-low; cook, stirring occasionally, about 3 minutes. Add broccoli and bell pepper; cook until thickened and vegetables are tender.

Notes: Beef and Veggie Soup with Mozzarella Recipe, 1 lb lean (at least 80%) ground beef · 1 large onion, chopped (1 cup) · 2 cups frozen mixed vegetables · 1 can (14.5 oz) diced tomatoes with green pepper, celery

Skinny Hearty Vegetable Beef Stew

320 fewer calories • 80% less sat fat than the original recipe. At last, a nutritious, veggie packed stew that won't have you asking "where's the beef?"
Provided by: Betty Crocker Kitchens
Total time: 540 minutes
Prep time: 30 minutes
Yields: 6 servings
Number of ingredients: 9

Ingredients:

Nonstick cooking spray
2 pounds boneless beef chuck roast, trimmed of fat
12 ounces tiny new potatoes, quartered
4 medium carrots, cut into 1/2-inch pieces
1 medium onion, cut into wedges
1 can (10.75 oz) reduced-fat and reduced-sodium condensed cream of mushroom soup
1 cup lower-sodium beef broth
1 teaspoon dried marjoram or dried thyme, crushed
2 cups frozen cut green beans (about 9 ounces)

Nutrition:

How to cook:

Cut beef into 1-inch cubes. Coat an unheated large skillet with nonstick cooking spray. Preheat over medium-high heat. Add half of the beef cubes. Cook and stir until browned; remove from skillet. Add remaining beef cubes; cook and stir until browned. Drain off fat from beef.
Place beef in a 3 1/2- or 4-quart slow cooker. Add potatoes, carrots, onion, cream of mushroom soup, beef broth, and marjoram. Stir to combine. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 41/2 hours.
If using low-heat setting, turn to high-heat setting. Stir in green beans. Cover and cook about 30 minutes more or just until green beans are tender.

Notes: Vegetable Soup Recipes, You don't need to twist our arm to eat our veggies in these soothing, broth-based soups that are chock-full of fresh vegetables and never short on flavor.

Beefy Vegetable Soup

Beef and veggies come together in this one-pot soup – perfect for a hearty dinner.
Provided by: Betty Crocker Kitchens
Total time: 45 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 7

Ingredients:

1 lb ground beef sirloin
1 cup chopped green bell pepper
2 cans (14.5 oz each) Mexican-style stewed tomatoes with jalapeño peppers, garlic and onion, undrained, chopped
1 can (8 oz) no-salt-added tomato sauce
3/4 cup fat-free beef broth
1 bag (16 oz) frozen stew vegetables
1/8 teaspoon salt

Nutrition:

How to cook:

In 4-quart Dutch oven, cook beef and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Add tomatoes, tomato sauce and broth; heat to boiling. Stir in vegetables and salt. Reduce heat. Cover; simmer 30 minutes or until vegetables are tender.

Notes: Slow Cooker Beef Stew Recipes - Page 3, Make an all-time favorite meal into a no-fuss solution with these slow-cooker beef stew recipes. Packed with hearty beef and a bounty of vegetables,