Hearty Beef & Veggie Stew

This is a family Christmas Tradition but it suits for Cold weather days as well.  My kids LOVE this stew which is a WIN since it is packed with veggies and they EAT THEM!!! Parenting WIN! My kids aren’t that picky as is but when they ask for seconds and 3rds… Momma is happy.  It is simple and can all be thrown in a pot after the meat is cooked OR if you have time you could totally throw it in a crock pot.  I choose to cook the meat first.  It always tastes better the second day after the ingredients have had time to really soak in all the spices and yummy flavors.  I hope you enjoy it! And it is CLEAN!


Hearty Beef Stew



serves 8-10

Prep time: 15 min

Cook Time: 1 Hr



What you need: 

1 tbsp Olive Oil

2 lbs extra lean venison stew meat (or Beef)

1 medium onion diced

4 cloves garlic, minced

1 package organic stir fry veggies

1/2 cup water chestnuts

1 28oz can diced tomatoes (2 medium Tomatoes)

4 cups low sodium organic beef broth

2-4 cups water (I used 4, more water = less thickness)

2 bay leaves

1 1/2 tsp Sugar ( I use Truvia)

1/2 tsp paprika

1 Tbsp Worcestershire Sauce

a pinch of Black Pepper

a dash of Oregano

2 cups butternut squash cubed (or red potatoes, sweet potatoes, or any potato)

a pinch of Himalayan Salt (optional)

Minced or Fresh Parsley for Garnish


What you do: 

In a Large Stew Pot, Heat Oil Over Medium Heat.  Then Add The Meat.  Cook for 8-10 minutes or until cooked through.  I leave mine a little pink because I like the meat tender. Add the Onions and cook till soft and translucent.  Add the Garlic and cook for a minute.  Toss in the Stir Fry Veggies, Water Chestnuts, and tomatoes with the water from the can.  (Feel free to change up the veggies and add green beens if you like).  Stir and let it simmer for a minute or 2.  Add the Beef Stock and Water.   Add the next 6 ingredients and stir.  Bring to a boil for about 5 minutes.  Lower to a simmer and let it cook for about 40 minutes or until veggies are soft and stew is fragrant.  Add the Butternut Squash and a pinch of salt if you choose.  Let it simmer for 8-10 minutes. Remove from heat.  Let it cool.  Serve warm and garnish with Parsley if you prefer.    OR  let it sit overnight in the fridge and reheat the next day for optimal flavor.




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