Fresh Vegetable Beef Stew Recipe

My husband and I love a warm bowl of soup on the chilly nights we get for a few short months living in North Florida, so we wanted to bring a healthier option to our homemade stew and incorporate fresh vegetables instead of the flash frozen vegetables I normally used with the base broth that has additives and more sodium that we want in our food these days.

Here’s how I prepared it ~


  • 1 lb lean beef tips
  • 8 diced petite red potatoes with skin on
  • 1 1/2 cups fresh snapped green beans
  • 1 1/2 cups chopped baby carrots
  • 2 ears sweet corn, cut the corn off the cobb
  • 1 diced shallot
  • 2 cups chicken stock (I use chicken stock that I freeze from my crock pot chicken)
  • 1 tbsp Garlic Salt
  • 1 tbsp Complete Seasoning
  • 1 tbsp ground marjoram
  • 2 cups water
  • 2 tbsp flour
  • 2 tbsp extra virgin olive oil

In a large pot set on medium heat, add olive oil, beef tips, flour and diced shallots.  Stir to coat tips with flour and oil.  Add remaining ingredients and cook on medium to medium-low for an hour.  Make sure that you stir occasionally to keep from scorching.

You can serve this alone or over your favorite rice with a potato roll or bread of choice.  Serves 5

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