This was a recipe that I did not completely create until I got to the grocery store. I was very happy with the results as well as my boys. Lots of vegetables in this and is healthy as well.

2 Tb olive oil
3-4 lbs beef stew meat
1-1/2 cups chopped celery
1 cup chopped onion
1/2 cup shredded carrot
1 32 oz carton beef broth
16 oz frozen mixed vegetables
2 14.5 oz cans stewed tomatoes, chopped or mashed into large chunks
5 bay leaves
1 tsp garlic salt
2 tsp dried thyme
1 Tb ground black pepper
1-1/2 tsp kosher or sea salt
1 8 oz bag fresh baby spinach, loosely chopped
28 oz (approx. 20) small red potatoes, quartered
Water as needed

In a large stockpot, heat olive oil over medium heat. Add stew beef. Stir until slightly browned.

Add celery and onion and stir until softened. Add shredded carrots, broth and all other ingredients in order of how they appear above.

Reduce heat and simmer for an hour and a half, stirring on occasion (it may be done after one hour, but the longer it simmers, the better the flavor and texture of beef).

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet