Beef and Vegetable stew

Total Cooking Time: 1h 10 min
Serving: 2


  • 1 lb cubed beef stew meat
  • creole seasoning salt
  • 1 tsp salt
  • ½ cup corn oil
  • 1 large sweet onion, diced
  • ¼ tsp cayenne pepper powder (optional)
  • 1 cup tomato sauce/fresh tomatoes, puréed
  • ¼ tsp ground pepper
  • ½ tsp garlic powder
  • 1 cup water
  • ¼ medium head cabbage, roughly chopped
  • 1 cup baby carrot, halved crosswise
  • 2 small orange sweet pepper, thinly slices lengthwise
  • 2 small red sweet pepper, thinly slices lengthwise
  • 1 medium zucchini, diced into big chunks


  1. Clean beef with water and 2 Tbsp of vinegar and drain.
  2. Rinse again with water only and drain to remove as much water as possible.
  3. Sprinkle every inch of beef pieces with seasoning salt, blend it together.
  4. Put a large pot over a medium-high heat.
  5. Make sure the pot is completely dry and pour in oil.
  6. Add beef and let it cook uncovered for 15 min.
  7. Put heat down to medium, stir and let it cook for 10 min.
  8. Add onions, stir, put the heat down to medium-low, cover and cook for 15 min until the onions are tender.
  9. Remove cover, add tomato sauce, salt, ground pepper, garlic powder, cayenne pepper, and stir.
  10. Cover and cook for 15 min.
  11. Remove cover, add water, stir, put the heat back to medium, and cook for 10 min.
  12. Add cabbages and carrots.
  13. Cover and cook for 5 min.
  14. Sprinkle zucchini chunks with salt.
  15. Remove cover, add zucchini, sweet pepper, and stir.
  16. Cover again and let cook for 5 min until zucchini chunks are just tender. Do not overcook the zucchini.
  17. Turn off the heat and transfer the stew to a serving bowl.

Serve the beef and vegetable stew hot with couscous or rice. Check out my whole grain couscous with beef and vegetable stew.

Bon appetit!

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