• Cooking Time: 15 minutes
  • Servings: 6 to 8
  • Preparation Time: 5 minutes


I use this recipe when I'm too pressed for time to make a proper beef stew. Using leftovers from the roast I made the night before and convenient frozen veggies makes this a no brainer during the fall and winter when football, basketball and baseball take up all of our time.


  • 1 to 2 pounds (or whatever you have left over) cooked beef
  • 1 (16 - 24 oz.) bag frozen mixed veggies (any type of mix works)
  • any left over veggies from your roast (ie: potatoes, carrots, onions, etc)
  • broth from roast
  • 3 cups water
  • 1 envelop beef stew seasoning
  • rice (optional)


  • Cut beef and left over veggies into bite size pieces and transfer into large pot.
  • Add frozen veggies, broth, and water and bring to boil.
  • Boil for five minutes and then add beef stew seasoning.
  • If you don't have time to wait for the stew to thicken, add flour to thicken quickly. I usually mix three or four tablespoons of flour in a large juice glass of water until dissolved and no lumps. Then I slowly pour the flour mixture into the stew, stirring constantly. Continue to stir until the stew is as thick as you like. It won't take long at all to thicken.
  • Serve over rice if desired. I cook the rice in the microwave while I make the stew.

Categories: Stew 
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