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Beef Stew with Vegetables

  • 2 lbs. beef shanks, meat removed from bones (reserve bones), meat cut into 1-in. pieces
  • 3 Tbsp. Knorr® Beef flavor Bouillon, divided
  • 2 Tbsp. vegetable oil
  • 9 cups water
  • 1 medium baking potato, cut into bite-size pieces
  • 2 cups sliced cabbage
  • 2 ears corn, each cut into 6 pieces
  • 1 medium zucchini, cut into bite-size pieces
  • 2 plum tomatoes, cut into bite-size pieces
  • Lime wedges and chopped fresh cilantro (optional)



Amount per serving

Calories from Fat100
Total Fat12g
Saturated Fat3g
Trans Fat0g
Total Carbs17g
Dietary Fiber3g
Vitamin C50%
Vitamin A6%


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Season beef with 1 tablespoon Knorr® Beef flavor Bouillon.
  • 2 Heat oil in large pot over high heat and cook beef and beef bone until browned.
  • 3 Add water and remaining 2 tablespoons Bouillon and bring to a boil over high heat. Reduce heat and simmer, skimming any foam that rises to surface, until beef is tender, about 1 hour.
  • 4 Add potato; simmer covered 10 minutes. Add cabbage, corn, zucchini and tomatoes and simmer covered until vegetables are tender, about 5 minutes. Remove bone and serve, if desired, with lime wedges and cilantro.