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Beef Stew with Potatoes Recipe

Beef Stew with Potatoes Recipe

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 YIELD: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

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.

Nutritional Facts

1 cup: 383 calories, 8g fat (3g saturated fat), 71mg cholesterol, 1036mg sodium, 51g carbohydrate (12g sugars, 6g fiber), 27g protein

Reviews for Beef Stew with Potatoes

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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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Wine Pairings

Light-Bodied Red Wine

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