Jump to recipe. Craving comfort in a bowl? Look no further than this legendary vegetable beef stew recipe! My mother-in-law's version is pure magic, and I'm spilling the beans on why it's so incredible.
Forget the classic red wine base – this tomatoey twist is a game-changer! It's rich, savory, and so incredibly satisfying. Plus, it's a blank canvas for your favorite veggies – think carrots, potatoes, corn, peas, and beyond! And let's be real, dunking some crusty bread in this soup is an absolute must.
Typically I do not add pasta to this, but on this day I was out of potatoes so I subbed the potatoes for pasta and it was delish! Make it either way you prefer, I allowed the pasta to cook in the soup for 15ish minutes testing for doneness.
Ready to recreate this masterpiece?
Vegetable Beef Stew Recipe:
Roast- Boneless
4-6 cloves whole Garlic
Worcestire Sauce
1 yellow onion
4 C Water
2 Tbsp A1 Sauce
1 TBSP better than bouillon Beef Stock
1 46 oz can tom juice
1 box chopped tom
3 Med potatoes
1 can green Beans
3 Bay Leafs
Bag frozen corn
3-4 diced carrots
1. Preheat an 350 Sear Roast in cast iron skillet.
2. Into big roaster: Add water, A1 sauce, Worcestershire sauce, better than bouillon, dash salt and pepper and stir. Add into roaster, seared pot roast, place quartered onion pieces around it, place whole garlic cloves around it.
3. Put into hot oven for 30 to 40 minutes then reduce heat to 325 and roast for 2 to 3 hours the longer the better.
4. Remove roast from oven take pot roast out of roaster and set aside. Into a large pot strain the beef drippings into the pot. Into the same pot add tomato juice, chopped tomatoes, potatoes, carrots and bay leaves. Simmer for 20-30 minutes depending on when potatoes and carrots begin to tenderize. Shred Beef with two forks after it has rested for 10 minutes, and add into the mixture.
5. Add green beans and corn and allow to simmer for around 10 minutes. Taste and see if any additional seasonings need added, remove bay leaves and enjoy!
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