Make beef and vegetable stew, delicious dips for Thursday night football
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I love this recipe because it is perfect for serving a huge crowd. You can keep it on the stove all day and guests can serve themselves. It's perfect for long days of watching football.
Technique tip: Using frozen creamed corn helps to add thickness to the stew.
Swap option: Swap portabello mushrooms for beef for wonderful vegetarian dish.
Ingredients
Preparation
Place the beef and 1 quart of the water in a large Dutch oven or stockpot. Bring to a boil over high flame. Reduce the heat to medium, and cook until the beef is cooked through, about 15 minutes. Drain the beef; wipe the Dutch oven clean, and return the beef to the Dutch oven.
Add the broth, tomatoes, onion, parsley, Italian seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, pepper, bay leaves and remaining quart water. Bring to a boil over medium-high, stirring occasionally. Reduce the heat to low, cover and cook until the beef is very tender, about 1½ hours. Stir in the corn, potato, green beans, carrots, celery and okra. Cover and cook until the vegetables are tender, about 45 minutes. Discard bay leaves.