Vegetable Beef Stew by Aunt Bee’s Recipes

bacon fat, stew meat, carrots, onion, potatoes, garlic, green beans, tomatoes with juice, corn, peas, onion soup mix, beef bouillon, bay leaf, kitchen bouquet, worcestershire sauce, water, salt and pepper, parsley

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– 2 tbsp bacon grease, oil or unsalted butter
– 2 – 2.5 lbs stew meat
– 2 carrots, sliced
– 1 large onion, diced
– 3 potatoes, diced
– 2 cloves garlic, minced
– 14.5 oz can green beans, drained
– 14.5 oz can diced tomatoes with juice
– 1 cup frozen corn
– 1 cup frozen peas
– 1 packet onion soup mix
– 4 beef bouillon cubes
– 1 bay leaf
– 1 tbsp kitchen bouquet
– 2 tbsp Worcestershire sauce
– 6 cups water
– salt & pepper to taste
– Fresh Parsley

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