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Beef Stew with Potatoes

 Beef Stew with Potatoes
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
6-8 ServingsPrep: 15 min. Bake: 3 hours

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 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot

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Beef Stew with Potatoes (continued)

Wine (continued)
Noir
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