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The Hood Magazine

Vegetable Beef Stew

Jan 15, 2015 08:35PM ● By Hood Magazine

Photo courtesy of CommonGround


  • 2 to 3 tbsp butter
  • 1-1/2 lb round steak, cut into ½ in. cubes
  • 1 chopped onion
  • 1 green pepper
  • ½ c jalapeño pepper (To have a spicier soup leave the seeds in the peppers.)
  • ¼ c of chili pepper
  • ½ c of chopped cabbage
  • 2 c beef broth
  • 1 medium carrot, sliced (about ½ c)
  • 2 large potatoes, cubed
  • 1 qt stewed tomatoes
  • 1 c of corn
  • ½ c green beans
  • ½ c green peas



In a large frying pan, sauté round steak. When the meat is almost done, add the chopped onion, green pepper, jalapeño peppers, chili peppers and chopped cabbage. Cook until the onion softens and turns translucent, about four minutes. Set aside on a large plate.

In a large soup pot, add beef broth, potatoes and carrots and cook in the broth for about 20 minutes. Add the stewed tomatoes, the browned meat and vegetables that you set aside earlier. Simmer for about 20 more minutes, and add the green beans and corn. Simmer uncovered until the potatoes and carrots are done. Add the peas, and let the stew simmer until the peas are heated.