Vegetable Beef Stew

A hearty and nutritious Vegetable Beef Stew that’s perfect for warming up on cold days. Packed with lean ground beef, a medley of vegetables, and a flavorful broth, this stew is both comforting and satisfying. Follow this simple recipe to create a delicious meal that’s sure to become a family favorite.

Ingredients

• 1 pound lean ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 small zucchini, diced
• 1 small bell pepper, diced
• 1 small potato, peeled and diced
• 1 (14.5-ounce) can diced tomatoes
• 4 cups beef broth
• 1 cup water
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup frozen green beans

Instructions

1. Brown the Beef: In a large pot, cook the ground beef over medium heat until browned and crumbled. Drain off any excess fat.
2. Sauté Vegetables: Add the onion, garlic, carrot, zucchini, bell pepper, and potato to the pot. Cook for 5-7 minutes, or until the vegetables start to soften.
3. Add Liquids and Seasonings: Pour in the diced tomatoes (with their juice), beef broth, and water. Add the bay leaf, thyme, basil, oregano, salt, and pepper. Stir well to combine all the ingredients.
4. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, allowing the flavors to meld and the vegetables to become tender.
5. Final Touches: Stir in the frozen green beans and continue to simmer for another 10 minutes, or until the beans and other vegetables are tender to your liking.
6. Serve: Once everything is cooked through and the stew has thickened slightly, remove the bay leaf. Serve the stew hot, with your choice of bread or rolls for dipping.