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Beef Stew with Potatoes Recipe
Beef Stew with Potatoes Recipe photo by Taste of Home

Beef Stew with Potatoes Recipe

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This stew is sure to warm up your family on even the coolest winter days. It is very hearty and goes well with a slice of homemade bread.—Virginia Brown, Hudson, Florida
TOTAL TIME: Prep: 15 min. Bake: 3 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 3 hours
MAKES: 6-8 servings

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

Nutritional Facts

1 cup equals 383 calories, 8 g fat (3 g saturated fat), 71 mg cholesterol, 1,036 mg sodium, 51 g carbohydrate, 6 g fiber, 27 g protein.

Directions

  1. 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.
Originally published as Hearty Beef Stew in Taste of Home's Low-Fat Country Cooking 2004, p50

Nutritional Facts

1 cup equals 383 calories, 8 g fat (3 g saturated fat), 71 mg cholesterol, 1,036 mg sodium, 51 g carbohydrate, 6 g fiber, 27 g protein.

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

Reviews for Beef Stew with Potatoes(1)

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MY REVIEW
Reviewed Apr. 3, 2012

Switch the tomato juice to V-8 or other vegetable cocktail for even more flavour. I can't stand mushrooms, so I always leave those out, but add some parsnip or turnip for extra body and flavour.

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