This harvest vegetable beef stew recipe is so delicious. Made in a slow cooker, it’s a great way to use up a ton a fresh vegetables with very little work.
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What do you do when you have a bunch of vegetables on hand, and you know that they are going to spoil soon if you don’t make something with them? How about a hearty and simple harvest vegetable beef stew? I had a handful of great harvest veggies from the CSA and I knew that I needed to find a way to cook them soon, but with our schedules timing was an issue.
Here’s what I had on hand. A whole bowl of veggies. The simple solution was to make stew. Soup is another option, but I knew that a stew would allow me to cook them all in a slow cooker, with less prep time, and provide a nice hearty meal with plenty left over.
One of the things I like to add to many soups and stews is fresh herbs. For some reason I prefer thyme with vegetable and beef stew. All you have to do is wash it, and place a rubber band around the bunch.
Then toss it on top of the stew. The rubber band will tighten as the bunch cooks up and when the stew it finished cooking, you can toss out what’s left.
Harvest Vegetable Beef Stew
My other little tip is to add in a couple of tablespoons of tomato paste near the end. It helps thicken the stew and adds a nice bright flavor.
Super easy, hearty, healthy and wholesome. How’s that for an alliteration of deliciousness?
Harvest Vegetable Beef Stew Recipe:
Harvest Vegetable Beef Stew
Ingredients
- 1 pound beef stew meat
- 1 eggplant peeled and chopped into 1 inch pieces
- 1 medium onion - diced
- 2 carrots cleaned and chopped in to bit size pieces
- 2 celery stalks, cleaned and sliced
- 1 rutabaga peeled and sliced thin
- 1 summer squash, cleaned and chopped into bit size pieces
- 5 small tomatoes
- 2 small white potatoes, quartered
- 2 cloves garlic
- 2 small sweet potatoes, chopped into bit size pieces
- 1 large bunch of fresh thyme
- large pinch salt & pepper
- 2 tablespoons tomato paste
Instructions
- In a large slow cooker combine all vegetables.
- Place beef cubes on top.
- Place a rubber band around the thyme and place on top of beef.
- Cook on low for 4-5 hours
- Add tomato paste and stir.
- Cook for an addition hour, then serve
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Carole says
This stew looks tasty and in about another month something I will put on the list for dinner. Still pretty warm here, love stew in cooler temperatures. I may have to look into a CSA for my off seasons.. Was hoping to get in a Fall garden but it’s not looking very promising.
Patti Estep says
Hi Carole,
I’m sure you can find a great CSA in your new space. Mine has a regular market that you can shop in on the weekends without being a member. I may resort to that next year because even at the 1/2 basket level, it’s sometimes more than we can handle. Just another fun thing for you to explore in your new territory.
FrenchGardenHouse says
Patti, this looks easy and delicious! Perfect for a fall weekend, thank you for sharing this recipe.
Patti Estep says
Hi Lidy,
It’s a great super easy and tasty one. I hope you try it and of course, you can put your own spin on it.
Michaelann Jackson says
I’m wondering if the veggies will provide enough liquids for the stew? You don’t list any broth or anything to go in it. I think I’m going to use some beef broth.
Patti Estep says
Hi Michaelann,
That’s right. I did not add any other liquid. There was plenty of liquid from the veggies, but it was a stew. If you want it to be more soup like go ahead and add the broth. I’m sure you’ll love it either way.