Winter Beef and Vegetable Stew - Kraft Recipes Top
Comida Kraft
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Winter Beef and Vegetable Stew

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What You Need

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Make It

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  • Cut the London broil up into small bite sized pieces - just before finishing cutting the broil - place the oil into the stew pot and put on medium heat. Place the broil into the stew pot and sear the outside of the meat till brown - stirring occasionally.
  • Dice up your onion into "hearty" pieces as well as the carrots and cut up the celery into smaller pieces and place in the pot with the browning meat. Let the vegetables and meat simmer together until onions are starting to turn translucent and the 1/4 - 1/2 tsp. of fresh diced garlic and the two envelopes of onion soup mix. 1 cup of water can be added at this time to the pot continuing to stir occasionally.
  • Cut up potato into large bite sized pieces and add them at this time. Let this simmer while opening the cans of the remaining vegetables. Keep all juices with the vegetables EXCEPT for the green beans and lima beans..
  • Start putting in the canned vegetables including the juice for the corn, peas, diced tomatoes - drain the juice from the green beans and lima beans and pour those in as well. Stir well.
  • Now you can put in the tomato juice and an extra cup of water - amount of water varies depending on how "juicy" you like your stews this will be pretty thick by the end of the time. Salt & Pepper to taste
  • Let simmer for 2-3 hours on medium heat or until potatoes/carrots and celery are soft and tender to the fork. 45 minutes before serving if you like cabbage it can be added at this time.

Special Equipment Needed


This can be scaled down depending on the party you are serving as well as it freezes wonderfully for a great meal anytime! Serve with crusty rolls and REAL butter and it makes it even more fantastic.

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