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Hearty Beef Stew Recipe

Hearty Beef Stew Recipe photo by Taste of Home

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I DISCOVERED this recipe several years ago when we belonged to a newcomers group. It's a real lifesaver when you have company...and when you live in Florida, you have company often! Put it in the oven, forget it and be gone for the day with your guests. When you return home, fix a salad, warm some bread and dinner will be ready. The men especially love it! -Virginia Brown, Hudson, Florida

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Hearty Beef Stew Recipe

Prep: 15 min. Bake: 3 hours

Yield: 6-8 Servings

15 180 195

Ingredients

2 pounds beef stew meat
6 to 7 medium potatoes, peeled and cut into 1-1/2-inch pieces
2 medium onions, cut into wedges
8 medium carrots, cut into 1-inch pieces
4 to 5 celery ribs, cut into 1-inch pieces
1 can (4 ounces) sliced mushrooms, drained
1/3 cup quick-cooking tapioca
1-1/2 teaspoons salt
1 beef bouillon cube
1 teaspoon sugar
2 bay leaves
1-1/2 teaspoons dried thyme
3 cups tomato juice

Directions

In a 4-qt. Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 325° for 3 hours, stirring occasionally, or until the meat and vegetables are tender. Remove bay leaves before serving. Yield: 6-8 servings.

Nutritional Facts 1-1/2 cups equals 349 calories, 8 g fat (3 g saturated fat), 71 mg cholesterol, 965 mg sodium, 44 g carbohydrate, 5 g fiber, 26 g protein.

Originally published as Hearty Beef Stew in Reminisce September/October 1995, p47

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Hearty Beef Stew

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Reviewed on Jun. 28, 2012 by blhenn

This was a super easy recipe to make and I will make it again, I will tweek it to my liking though. I will add a tad more meat next time and definetly more seasoning. It was kinda bland somehow and I followed it exactly.

Reviewed on Nov. 03, 2011 by KristinStone

Its delicious! The only stew I make.

Reviewed on Mar. 13, 2010 by emi911

I have been making this for a few years. Very easy. I also put in green beans and corn.

Reviewed on Jan. 02, 2010 by Pam Posada

I have been making this recipe foryears from your older low fat cookbook. We love it. Company loves it. It is so easy.We like spicy foods so I substitute hot V-8 juice and a few shakes of crushed red pepper. YUMMY

Reviewed on Oct. 30, 2009 by dkekkk

It was supper easy and turned out great! My family loved it!!