"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Vegetable Beef Stew Recipe

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This recipe for Vegetable Beef Stew, by , is from The Travis Family Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Alice Bauman


Left over or frozen Beef Broth with potatoes, carrots, & shredded roast
1 Lg. bottle or can of V-8 Juice
1 Bag frozen Peas
1 Bag frozen Mixed Vegetables
Bag frozen Corn
1 C. Chopped Onion
1 Can RoTel with Chili's
C. White Sugar
Salt, Pepper, to taste
tsp. Garlic Powder
2 Chopped Potatoes (if you didn't have enough left over from roast)

1. In a large pot pour in broth (if frozen thaw,)
2. Add all frozen and fresh vegetables,
3. Pour in V-8 juice and enough water to keep from sticking.
4. Stir in sugar.
5. Bring to a boil over medium high heat, stir occasionally,
6. Reduce heat to medium/low & continue cooking for several hours.
7. As the soup thickens add more V-8 or water to keep from sticking to the bottom. Reduce heat to
low if needed.
8. We like a very thick soup so when reheating only add a small amount of water or juice.

This freezes very well for later use, but we seldom have any left after a couple of days!

Personal Notes:
Personal Notes:
My daycare children actually request this soup & always eat two 8 oz. bowls, even the two year olds! This soup is the main reason I make roast with potatoes, carrots, onion, peppers & mushrooms! Yum!




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