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Vegetable Beef Stew

  • Author: Linda Warren
  • Total Time: 2 hours 50 minutes


  • 2 lbs. rump roast (cubed)
  • 4 beef marrow soup bones (optional)
  • 15 oz can stewed tomatoes (cut up)
  • 32 oz. beef broth
  • 1 medium onion (chopped)
  • 56 stalks celery (chopped)
  • 56 carrots (chopped)
  • 12 medium parsnips (chopped)
  • 10 oz. pkg. frozen peas
  • 1/23/4 cup alphabet noodles
  • Salt and pepper to taste


  1. Heat a large stock pot over medium high heat. Add meat and sear to a nice brown, add a little water and scrape bits off bottom, let brown slightly and pour off browned broth into a bowl. Turn meat and sear each side, adding water and pouring off browned broth as you go. This broth is rich and adds a nice depth to the soup.
  2. Remove meat from stock pot.
  3. Add a slight bit of olive oil to the bottom of the pot and sauté onion for 5 minutes or until soft and translucent.
  4. Add meat back into stock pot with onions. Add bone marrow soup bones, beef broth, stewed tomatoes and enough water to cover beef.
  5. Bring to boil, lower heat and let simmer, uncovered, on stove for 1-2 hours.
  6. Add vegetables and seasoning and continue to simmer for another hour.
  7. Add alphabet noodles and cook for 15 minutes or as directed on package.
  8. Serve hot with a side of warm bread.
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Main
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