Stew Recipes

Find great ideas for Stew Recipes at 123EasyAsPie.com

Q: What are some pork loin stew recipes?
I am looking for a pork loin slow cooker stew recipe. Preferably simple, something with carrots, potatoes…
maybe a beef stew recipe but instead of beef I can use pork loin

A: you don’t want to cook a pork loin in a crock pot. it is a very lean cut of meat and will dry out very easily. roast it in the oven for 30-40 minutes @ 375.

Q: Any recipes using beef stew meat other than beef stew?
I have some stew meat and would like to cook it tonight for dinner. Anybody know of any recipes that call for stew meat other than beef stew? Not a big fan of beef stew so please no beef stew recipes. I would like the meat to be as tender as possible..Thanks for any help.

A: Stroganoff goes really well also.
And easy!
Cook the meat in a skillet,Drain. add cream of mushroom and sour cream. Salt and pepper to taste. Heat until it has a creamy texture. Serve over cooked egg noodles. I add onion while cooking the meat sometimes just for variation.

Q: stew meat and the crock pot- NO BEEF STEW RECIPES!!!?
I have 2lbs of beautiful stew meat that I would like to slow cook in the crock pot, but I don’t have any recipes other than those for beef stew, which I am completely tired of! Any recipes would be greatly appreciated!
a beef tips and gravy recipe would be good.

OR I heard of a chuck wagon recipe, but cannot find it that calls for stew meat, sausage and baked beans. If you have it I would really love to get it!

A: Beef Tips and Gravy

I first make sure I have all the meat cut in chunks the same size.

I flour mine in seasoned flour and pan fry them to lock in the juices of the meat. I only fry them in enough oil to slightly cover the meat and all sides. Not completely done.

I transfer my meat to a slow cooker as I fry them up and after I have fried all the meat chunks I make a gravy with the remaining oil and seasoned flour. Salt and pepper to taste.

I pour my gravy mixture over my meat and add chicken stock to this to make a thin gravy base to cover all the meat in the crock pot.

I let this cook all day. The longer your stew meat cooks the more tender.

I serve this over rice or noodles with sweet peas on the side and flaky dinner rolls.

If you wanted to make a stroganoff out of this you could add a pint of sour cream and mix it in as well.

Q: Do anyof you have an amazing beef stew recipes or tips?
What’s your secret to an amazing beef stew? Thanks!

A: My secret is ketchup. Add ketchup about a half an hour before it is going to be done. YUM!

Q: Does anyone know all the combinations for the stew recipes on virtual villagers?
Please let knoe know that would be great and also include which each stew does .

A: ALL STEW RECIPES

It took me a long time but here they are. The best is in caps lock.

Here are all the possible recipes for the stew. I abriviated the color of the plants and they are in order from top left going clockwise.

Br= Brown bl=Blue P=Purple B= Black R=Red O=Orange

Br+bl+p=Spicy stew, clears nose and throat

Br+bl+b=Gets drink/ thirsty very thirsty

Br+bl+r=Nature is calling/ stew makes them go to the bathroom

Br+bl+o=Healthier

Br+P+B=Shakes Head/ taste nasty, cant eat

Br+P+R=Gets drink/ thirsty very thirsty

Br+P+O=Healthier

Br+B+R=Shakes Head/ tastes nasty, cant eat

Br+B+O=Shakes Head/ tastes nasty, cant eat

Br+R+O=Dancing/ gives an energy boost

Br+Br+bl=Healthier

Br+Br+P=Healthier

Br+Br+B=Shakes Head/ tastes nasty, cant eat

Br+Br+R=Gets drink/ thirsty very thirsty

Br+Br+O=Gets drink/ thirsty very thirsty

Br+Br+Br=Healthier

bl+P+B=Spicy stew, clears nose and throat

bl+P+R=Healthier

bl+P+O=Healthier

bl+B+R=Shakes Head/ tastes nasty, cant eat

bl+B+O=Shakes Head/ tastes nasty, cant eat

bl+R+O=Healthier

bl+bl+Br=Healthier

bl+bl+P=Healthier

bl+bl+B=Gets drink/ thirsty very thirsty

bl+bl+R=Healthier

bl+bl+O=Jumpy/ allergic to this stew

bl+bl+bl=Jumpy/ allergic to this stew

P+B+R=Shakes Head/ tastes nasty, cant eat

P+B+O=Shakes Head/ tastes nasty, cant eat

P+R+O=Stew gives of sweet smell

P+P+Br=Healthier

P+P+bl=Healthier

P+P+B=Shakes Head/ tastes nasty, cant eat

P+P+R=Healthier

P+P+O=COMPLETLY RESTORES VILLAGERS HEALTH

P+P+P=Healthier

B+R+O=Healthier

B+B+Br=Very Ill

B+B+bl=Very Ill

B+B+P=Very Ill

B+B+R=Very Ill

B+B+O=Very Ill

B+B+B=It Burns/stew is very harmful

R+R+Br=Dancing/ gives an energy boost

R+R+bl=Relaxing/ Villager feels tired

R+R+P=Healthier

R+R+B=Shakes Head/ tastes nasty, cant eat

R+R+O=Exercising/ burst of energy, lift rocks

R+R+R=Exercising/ burst of energy, lift rocks

O+O+Br=Healthier

O+O+bl=Healthier

O+O+P=Healthier

O+O+B=Breathe Deep/ no need to breathe

O+O+R=Embracing

O+O+O=Stew gives of sweet smell

All the best with the game!

Q: Does anyone have any recipes for stew using lamb?
Any recipes using lamb would be great not just stew, tried it recently for 1st time and it was lovely!

A: Cawl ( serves 4)

450g lamb scrag or best end neck
15ml flour seasoned
15ml oil
10 baby carrots pealed
1 onion, cut into large wedges
2 leeks, cut into large wedges
6 small new potatoes, scrubbed
6 baby turnips, peeled
50g pearl barley
sprigs of fresh thyme
seasoning
1.1 litres stock
50g frozen peas

Coat lamb in seasoned flour. Heat oil in a large pan with lid and cook until browned.
Add vegetables, pearl barley, thyme, seasoning and stock, cover with lid and cook for about 3 hours until meat is tender and falling from bone. ( gas mark 4-5, 180c, 350f)
Five to ten minutes before end of cooking time add frozen peas to pan.

Heap into bowls and serve with crusty bread.

Q: What are some good stew recipes?
I find myself more often than not going hungry and then can’t sleep at the end of the day. If I could fix a bunch of stew, and then freeze it that might be nice.

A: large can of diced tomatoes
2 potatoes peeled & cut into pieces
4 carrots cut into “coins”
3 celery stalks diced
1 med onion diced
1 cup vegetable broth (or one cup of water & veg boullion cube)
clove of garlic minced
1 cup of prepared beans (soaked & cooked or strained & rinsed from a can)
3 tbs tvp(textured vegetable protein)
2 whole cloves
bay leaf
2 TBS veg worchestershire or braggs aminos
a few dashes of angastura biters (optional)
olive oil
Method:
Sautee onions celery & garlic in olive oil till translucent. Add tomatoes juice & all, veg broth, potatoes carrots tvp & beans , spices. simmer for an hour till carrots & potatoes are fork tender season with worcestershire sauce or braggs aminos & Bitters. Serve over noodles or with bread

if the stew is too thin thicken with a bit of cornmeal

add any other veggies that you enjoy, taking care to consider cooking time, overcooked beans peas or asparagus isn’t very tasty…

Q: I am looking for tried and true beef stew recipes.?
I’ve made my stew many times..everyone loves it…..but I was thinking of changing it up. Hope you guys can help…thanks

A: One day I was watching the Food Network, and The Barefoot Contessa (Ina Garten) was making beef stew. She soaked the meat in wine over night in the refrigerator before making the stew. I thought that sounds really good, and I had to try it. It is the best stew I have ever had. Since Ms. Garten has a copyright on her recipes, I am posting the link to her stew recipe on foodnetwork.com. I didn’t change a thing…

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34459,00.html?rsrc=search

Q: Does anyone have any good and easy crock pot stew recipes?

A: Beef Stew II

INGREDIENTS:
3 carrots, sliced
3 potatoes, cut in 1-inch pieces
2 pounds beef stew meat in 1-inch cubes
1 cup beef broth
1 teaspoon Worcestershire
1 clove garlic, minced
1 bay leaf
salt to taste
1/2 teaspoon pepper
1 teaspoon paprika
3 onions, quartered
1 celery rib, cut up
PREPARATION:
Combine all ingredients in slow cooker in order listed. Stir just enough to mix mix seasonings throughout. Cover and cook on LOW for 10 to 12 hours. (High 5-6 hours)

Crock Pot Irish Stew
Ingredients
5 coking potatoes
2 carrot stalks
1 onion
1/12 lbs stewing beef
2 cans cream of mushroom soup
1package dry onion soup mix

Directions
Peel and cut potatoes into slightly bigger than bite size pieces
Peel carrots and cut into pieces
peel and quarter onion into eight pieces
Line bottom of crockpot with potatoes
Add carrots and onions
Add stewing beef
Add soup, undeluted
Spread soup to cover meat
Add onion soup over top
Cook on high covered for 4 hours
Cook on low for last two hours
Do not stir during this time, mix once before serving

Chicken Crock Pot Stew

Ingredients
9 Frozen boneless skinless chicken tenders or 6 breasts
2 16oz Bags of frozen mixed vegetables (stir fry mixture works best) or 12 cups fresh chopped
1 Envelope of Lipton garlic herb flavor powdered soup
2 26oz Cans cream of chicken soup or 4 10oz (use the fat free version for further calorie reduction)
1 cup Chopped spinach
1 box Instant rice

Preparation
In the order given, layer all ingredients, except spinach and rice, in the crock pot. Cook on high for 8 hours. During the last five minutes of cooking time put the rice (or noodles) on to cook and add spinach to the crock pot. It should be heated by the time the rice is finished cooking.
Cook’s Notes
Variation #1: Use I pkg dry Italian dressing mix instead of the Lipton soup mix. Or marinate chicken in bottled fat free Italian dressing over night.
Variation #2: Serve over egg noodles instead of rice.
Variation #3: For crunchier vegetables, don’t add to the crock pot until the last 2 hours of cooking time.
Serving size = 1 cup over 1 1/2 cups rice

Hearty Been and Vegetable Stew

1 lb assorted dry beans *
2 cups vegetable juice
1/2 cup dry white wine (optional)
1/3 cup soy sauce
1/3 cup apple or pineapple juice
1/2 cup celery, diced
1/2 cup parsnips, diced
1/2 cup carrots, diced
1/2 cup mushrooms, diced
1 onion, diced
1 tsp basil, dried
1 tsp parsley, dried
1 bay leaf
3 clove garlic, minced
1 tsp black pepper, ground
1 cup rice or pasta, cooked
Vegetable stock or water
Rinse beans and then soak overnight in water.
Drain beans and place in crockpot. Add vegetable juice, wine, soy sauce, and apple or pineapple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less). The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
Cook on high for 2 hours. Add vegetables, herbs, and spices, and cook for 5-6 hours on low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour on low.
* For beans use 3 or 4 kinds, such as black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas. The more the merrier.

Mediterranean Stew

1 eggplant — chopped
2 zucchini — chopped
1 red or green bell pepper, seeded/chopped
1 onion — chopped
3 large tomatoes — chopped
2 cans garbanzo beans — (14 oz.) drained/rinsed
1 tbs oregano
Freshly ground black pepper
Salt
Crushed red pepper flakes — to taste (opttional)
1 can artichoke hearts packed in water — (14 oz.) drained/quartered
1 pk egg noodles — cooked
Add all ingredients except for noodles to the crock pot and stir well. (Sometimes I also add a Tbs of tomato paste for a thicker stew.) Cook on low for 8 hours. Serve over the cooked noodles. 4 Servings.

Italian Chicken Stew

12 fresh boneless, skinless chicken thighs
1 (14 1/2-oz) can diced tomatoes with Italian herbs
2 cups cubed zucchini squash
1 cup fresh pearl onions, peeled
1 cup fresh baby carrots
2 tablespoons tomato paste
2 cloves garlic, peeled and minced
1 tablespoon sugar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
4 baked potatoes (or 8 oz. pasta)
Wash hands. Rinse chicken with cold water and pat dry with paper towels. Cut chicken into 1-inch pieces. Combine all ingredients except baked potatoes in large crock pot; mix well.
Cook on low setting at least 6 hours.
Wash hands. (Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 180 degrees F).
Serve half of stew (about 4 1/2 cups) over 4 baked potatoes or 4 cups (8 oz. uncooked) hot cooked pasta. Serve with mixed green salad and soft breadsticks, if desired. Freeze remaining half of stew in tightly sealed nonmetallic container or freezer bag. Refrigerate leftovers immediately.

nfd♥

Q: Can anyone suggest some good crockpot recipes where I can use stew beef?
i have a recipe for beef stew but I’m looking for more variety than just using stew beef for that. Fall weather is fast approaching and I’m always looking for new crockpot recipes.

A: Spicy Beef Curry Stew for the Slow Cooker

“This hearty, spicy beef stew is only for those that can handle the heat. I prefer to make it in the slow cooker, but it can be made stove top also. Great served over mashed potatoes or rice.”

INGREDIENTS:
1 tablespoon olive oil
1 pound beef stew meat
salt and pepper to taste
2 cloves garlic, minced
1 teaspoon chopped fresh ginger
1 fresh jalapeno peppers, diced
1 tablespoon curry powder
1 (14.5 ounce) can diced tomatoes with juice
1 onion, sliced and quartered
1 cup beef broth

DIRECTIONS:
Heat the olive oil in a skillet over medium heat, and brown the beef on all sides. Remove from skillet, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender, and season with curry powder. Mix in the diced tomatoes and juice.
Place the onion in the bottom of a slow cooker, and layer with the browned beef. Scoop the skillet mixture into the slow cooker, and mix in the beef broth.
Cover, and cook 6 to 8 hours on Low.

Slowly Deviled Beef

INGREDIENTS:
2 pounds chuck roast
1 onion, chopped
1 (6 ounce) can tomato paste
3/4 cup water
1 (1.3 ounce) envelope sloppy joe seasoning
2 tablespoons cider vinegar

DIRECTIONS:
Place the beef, onion, tomato paste, water, sloppy Joe seasoning mix and vinegar in a slow cooker.
Cook on low setting for 10 hours OR on high setting for 5 hours.

Beef and Black Bean Stew

INGREDIENTS:
2 pounds ground round or chuck
2 large cloves garlic, minced
1/2 cup chopped onion
1 large (28-oz.) can tomatoes, chopped
1 cup chunky salsa
1 teaspoon ground cumin
salt and pepper, to taste
1 can Mexicorn, about 11 oz, drained
1 (15-oz.) can black beans, rinsed and drained
1 bunch green onions, with 3 inches of tops, thinly sliced
1 tablespoon chopped fresh cilantro or flat-leaf parsley, optional

PREPARATION:
In a large skillet, brown ground beef with garlic and onion; drain and transfer to the slow cooker/Crock Pot. Add tomatoes, picante sauce, cumin, salt and pepper, corn, and black beans.
Cook on low 6 to 8 hours or on high for 3 to 4 hours.

Add green onions and cilantro, if used, during the last hour of cooking.
Top with grated cheese, guacamole, or sour cream, and serve with tortilla chips or cornbread.

Q: Does anyone know any good vension stew recipes?
Looking for Vension Stew recipes

A: I’ve got some delicious ones for you.

~GREEN CHILE VENISON STEW~
Ingredients:
2 lbs. venison, cut into 1/2-inch cubes
2 T. olive oil
1 small onion, diced
4 small potatoes, peeled and diced
4 zucchini, cubed
12 green chilies, roasted, peeled or 8 ounces canned chilies
4 cloves garlic, minced
6 c. beef stock, chicken stock or a combination
2 T. cilantro, chopped

Directions:
1. Brown the meat in oil, then the onions.
2. De-glaze the pan with the stock, scraping the bottom well.
3. Reintroduce the beef and simmer (approximately 1 1/2 hours) until almost tender.
4. Add garlic, potatoes, zucchini and chilies and simmer until potatoes are done.
5. Garnish with chopped cilantro.
Serve with salad and some fresh made corn tortillas or cornbread.
Yield: 8 servings

~OVEN VENISON AND VEGETABLE STEW~
Ingredients:
1 1/2 lbs. venison, cubed
1/4 c. flour
6 small onions
2 potatoes, peeled and cut into chunks
3 carrots, cut into chunks
6 mushroom caps
3 cloves garlic, minced
2 c. turnips, diced
4 c. beef stock
8 ounces tomato sauce
1 t. dried thyme
1/2 t. dried oregano
1/4 t. black pepper
1 bay leaf
1/2 t. orange zest, grated

Directions:
1. Toss venison with flour.
2. Combine with other ingredients.
3. Bake, covered in a preheated 325 degree F. oven for 3 hours, stirring occasionally.
Yield: 8 servings
NOTE: Try substituting 2 c. (plus 1 glass) of dry red wine in place of 2 c. of the beef stock for an interesting twist.
Serve simply, with a green saad and some good French bread.
(The 2 c. are for the stew, the glass is for the cook!)

Good luck and Happy Cooking~

Q: I need some soup/stew recipes for a picky eater?
I would really love to find some soup/stew recipes that my picky husband will eat. He likes carrots, green beans and corn….but not onion, bell pepper, tomoato, mushroom etc.

Does anybody have a good soup/stew recipe that he will possibly eat?

A: Creamy Corn Soup: (Leave the onion out)

Ingredients:
1 small onion, chopped
2 carrots, diced
2 tablespoons butter
3 cans (14 1/2 ounce size) ready-to-use chicken broth
4 large potatoes, peeled and diced
3 cans (14 3/4 ounce size) cream-style corn
1 pint half-and-half
1 teaspoon black pepper

Directions:
In a soup pot, saute the onion and carrots in the butter over medium heat for 5 to 6 minutes, or until tender.

Add the chicken broth and potatoes. Bring to a boil and cook for 12 to 15 minutes, or until the potatoes are fork-tender.

Add the remaining ingredients and cook for 8 to 10 minutes, or until heated through. Serve immediately.

Q: Can anyone give me some good soup or stew recipes with non-expensive ingredients?

A: 2 pounds stew beef
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

This tastes amazing!!

Q: What is the difference between pot roast and beef stew??? Recipes, please?

A: Given the way my family makes pot roast, the main difference is that for stew, the meat is cut into cubes, for pot roast, left whole.

Pot roast: Get a cast iron dutch oven (big pot), and get it hot.

Meanwhile, salt and pepper all sides of the meat, and stick a clove or two of garlic inside the meat.

Sear every side of the meat until it’s dark brown (will fill your house with smoke, but so be it — really let that meat brown on each side before searing another side, and do every side).

Turn heat as low as possible, and cover the pot. Edit: Unlike the other recipes, I say, don’t add any liquid. The meat cooks in its own juices, which is why you also don’t need other flavors. You get a really intense flavor. (The juices come out of the meat, so, over time, there’s liquid in the pot.)

Leave it alone, turning the meat every half hour or so for 2&1/2 hours.

Toss in some pealed red potatoes (cut, if they’re big; whole if they’re small) and some cut, pealed carrots.

Let cook until the veggies are cooked.

Remove everything except the juices.

Add flour and whisk into the juices.

Let the flour cook until it’s very dark brown.

Add water, and whisk and cook, add salt and pepper to tase (this is your gravy).

With stew, cut the meat into cubes, make flour, salt, and pepper mixture, and roll the meat around in it to cover every surface with flour.

Brown in hot dutch oven, with some oil in it.

Remove meat (do in small batches, so you don’t crowd the meat).

Make gravy (as above for pot roast — really let the flour get dark brown).

Put meat back in and cook for at least 1 &1/2 hours.

Add potatoes, carrots, onion, a bay leaf.

Remove bay leaf after about 1/2 hour.

Q: Stew Meat recipes, other than stew or stroganoff?
I’m looking for something else to make with my stew meat. It’s so cheap, and I love cooking it in a crockpot with cream of mushroom soup. But, I’m afraid my husband will get sick of it.

Any other ideas? Oh, I can’t use onion soup mix because I’m terribly allergic to onions. I know that makes it more difficult.

Thanks for the help!

A: You can buy a hand grinder and grind your own chili meat also.

Pressure Cooker Stew Meat With Sauce for Mexican Rice
For Pressure Cooker
2-3 lbs cubed lean stew meat (no fat)
2 tablespoons olive oil
1/4 cup Italian salad dressing
1/2 cup ketchup
1 teaspoon dry mustard
1/2 cup brown sugar
2 tablespoons lemon juice
1/2 teaspoon cinnamon
1 teaspoon salt
1/3 cup water
For Sauce
water
1 teaspoon salt
2 teaspoons chili pepper
1 1/2 teaspoons cumin
1/2 teaspoon pepper
3 dashes cayenne pepper
1 teaspoon paprika
1 green pepper, cored, seeded, diced
1 bay leaf
1 (3 ounce) can diced green chilis (optional)
Add all pressure cooker ingredients, stir so meat is coated.
Put lid and seal on.Put gauge over steam vent.Turn heat to medium high to raise pressure to 15#, turn heat down so the pressure is regulated. Cook 15 minutes at 15 pounds pressure. Note: 20 minutes and the meat gets a little dry if there are no bones. Take off burner and let set until there is no more steam. Drain meat and save the juices. When meat is cool, freeze. You may use for stroganoff, stew, flour & season and braise for gravies with boiled noodles or chop for pulled beef sandwiches. Add water to the saved juice tomake four cups of sauce. Add the remaining sauce ingredients,salt, chili pepper, cumin, pepper, cayenne pepper, paprika & bay leaf to a four quart saucepan. Add the diced pepper. Simmer for 10 minutes or the green pepper is starting to get soft.Cool. Freeze.

Note: This sauce is for 2 cups uncooked rice. When ready to make Mexican Rice, thaw the sauce in large saucepan low heat.When thawed, bring to a simmer, add rice, stir, then cover, on low heat for about 15 to 20 minutes. Remove bay leave before serving. Add more hot sauce if desired.

CHUCK WAGON STEW
1 1/2 pounds cubed beef stew meat
1/2 pound smoked sausage of your choice, sliced
3 potatoes, scrubbed and cubed
1 (28 ounce) can barbeque baked beans
Place the beef stew meat, sausage, and potatoes into a slow cooker, and stir to distribute evenly. Spoon the baked beans evenly over the mixture. Cover, and cook on Low for 8 to 10 hours, or cook on High for 4 to 5 hours.

Italian Stew
2-1/2 lb Beef stew meat, cut into 1 inch cubes
4 Carrots, cut into 1/2 inch pieces
1 cn Whole tomatoes, cut up (28 oz)
2 c Water
1 ts Salt
1 1/2 ts Italian seasoning
2 ts Instant beef bouillon
1 c Uncooked mostaccioli or other pasta

Directions:
Brown meat in slow cooker on top of range or skillet on medium heat. Transfer pot to base or meat to slow cooker. Add remaining ingredients except pasta to cooking pot. Stir to combine. Cover and cook at Setting #3 for West Bend or low in others for 7 – 9 hours OR at #5 or high for 3 – 4 hours. Increase heat to high (#5). Add pasta and stir to blend. Cover and continue cooking for 30 minutes until pasta is done.

VEGETABLE BEEF SOUP
2 quarts tomato juice
1 (16 ounce) package frozen mixed vegetables
3 potatoes, cubed
2 pounds cubed beef stew meat
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt to taste
ground black pepper to taste
Pour tomato juice into stock pot. Add vegetables and potatoes. Simmer. Meanwhile, brown beef in skillet; then, add to simmering juice and vegetables. Add parsley, oregano, basil, and salt and pepper to taste; stir. Cover and simmer for 2-3 hours. Stir occasionally.

nfd♥

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