Loaded Vegetable Beef Stew

Name: Loaded Vegetable Beef Stew
Prep time: 40 min
Cook time: 8 h 30 min
Total time: 9 h 10 min
Yield: 12 servings (1-1/3 cups each)
Cuisine: Central & South America, Argentina
Ingredients: 8 bacon strips, diced; 3 pounds beef stew meat, cut into 1-inch cubes; 6 medium carrots, cut into 1-inch pieces; 6 medium tomatoes, peeled and cut into wedges; 4 medium potatoes, peeled and cubed; 3 cups cubed peeled butternut squash; 2 medium green peppers, chopped; 2 teaspoons dried thyme; 2 garlic cloves, minced; 2 cans (14-1/2 ounces each) beef broth; 6 cups chopped cabbage; 1/2 teaspoon pepper

Total Time Prep: 40 min. Cook: 8-1/2 hours

Yield 12 servings (1-1/3 cups each)

Test Kitchen Approved

I first had this dish during a trip to Argentina a few years ago. It inspired me to recreate it at home. It turned out so well, I wrote "Yum!" on the recipe card! —Kari Caven, Post Falls, Idaho

Ingredients

8 bacon strips, diced
3 pounds beef stew meat, cut into 1-inch cubes
6 medium carrots, cut into 1-inch pieces
6 medium tomatoes, peeled and cut into wedges
4 medium potatoes, peeled and cubed
3 cups cubed peeled butternut squash
2 medium green peppers, chopped
2 teaspoons dried thyme
2 garlic cloves, minced
2 cans (14-1/2 ounces each) beef broth
6 cups chopped cabbage
1/2 teaspoon pepper

Directions

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, brown beef in batches. Refrigerate the bacon until serving.
In a 6-qt. slow cooker, combine the carrots, tomatoes, potatoes, squash, green peppers, thyme and garlic. Top with beef. Pour broth over the top. Cover and cook on low for 8-10 hours.
Stir in cabbage and pepper. Cover and cook on high for 30 minutes or until cabbage is tender. Sprinkle each serving with bacon.

Nutrition Facts

1-1/3 cups: 336 calories, 15g fat (5g saturated fat), 81mg cholesterol, 516mg sodium, 23g carbohydrate (7g sugars, 5g fiber), 27g protein.

I first had this dish during a trip to Argentina a few years ago. It inspired me to recreate it at home. It turned out so well, I wrote "Yum!" on the recipe card! —Kari Caven, Post Falls, Idaho

Recipe Creator