Hearty beef and vegetable stew

Posted by
Beef and Vegetable Stew

Beef and Vegetable Stew

Coley and I ordered a mini side of beef this past fall from a local butcher and have really been enjoying having all of this fresh local beef on hand. We also canned a lot of things this past summer like tomato juice, and froze fresh vegetables like corn and green beans. We were looking for something different, though, to use our ground beef for and with this Indiana winter we’re having, this beef and vegetable stew was the perfect answer where we could throw many ingredients we had on hand in one pot and leave it be. We totally recommend this stew to keep you warm and feeling full!


  • 1 tablespoon EVOO
  • 1 c chopped onion
  • 1 red bell pepper, chopped
  • 1/4 c banana peppers, chopped (sliced, from jar is fine)
  • 1/2 c celery, chopped
  • 1 T garlic powder
  • 1 1/2 lbs ground beef
  • 2 T all purpose flour
  • 1 1/2 c beef stock or broth
  • 3 cans (11.5 oz) tomato juice
  • 1 (14.5 oz) can diced tomatoes
  • 2 large potatoes, peeled and diced
  • 2 c fresh diced carrots
  • 2 c of corn
  • 2 c cut green beans (rough chopped)
  • 1/2 t Worcestershire sauce
  • 1/2 t hot sauce (choose from the many varying heat levels of sauces at Great American Spice Company)
  • 1/4 t Slap Ya Mama cajun seasoning
  • 1 t kosher salt
  • 1/4 t freshly cracked pepper


In the bottom of a dutch oven or similar pot, heat the oil over medium high heat. Add the onion, peppers, and celery; cook and stir until softened (about 4 minutes). Add the garlic and ground beef, cook and stir until meat is browned and cooked through. Drain off excess fat. Sprinkle mixture with flour; cook and stir for 3 minutes. Add the beef stock, tomato juice, and diced tomatoes. Stir in the potatoes, carrots, corn, and green beans. Add Worcestershire, hot sauce, and seasonings to taste. Stir, cover and simmer on medium low heat for 1 1/2-2 hours, or until potatoes are tender, stirring occasionally. Enjoy over rice, mashed potatoes or on its own like we did! Great to serve with garlic bread, cornbread, or biscuits. This recipe yields 6-8 servings, so if there are less than this in your home, this is a great meal to freeze.


Since Sarah & Coley first met, they have enjoyed sharing their love of food--cooking, baking, and culinary exploration. Random fact: when vacationing, they won't eat at any national chain restaurants. For their day jobs, Coley is a Financial Advisor with Investment Centers of America and Sarah is Adjunct Faculty at two local universities and CEO/Social Media Strategist at SociallySeasoned, LLC.
Sarah & Coley Arnold's website: | View all posts by

facebook comments: