Hearty Beef Stew Recipe
- 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
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Hearty Beef Stew
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Made this stew but I omitted the celery and mushrooms; I added celery seeds instead. Also did not have any bay leaves and I thickened with flour. Turned out pretty good. My husband in a lineman and works out in very cold temps. Sent this with him for lunch a couple of days and he said it warmed him up on the inside. Great recipe.
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.
Its delicious! The only stew I make.
I have been making this for a few years. Very easy. I also put in green beans and corn.
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
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