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In Meridian, Mississippi, Annice Brewer warms guests with this hearty stew brimming with beef, potatoes and tomatoes. "I serve it corn bread and chocolate pie for dessert. I've never had a complaint."—Annice Brewer, Meridian, Mississippi
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 12 servings


  • 2 cups cubed cooked roast beef
  • 4 cups tomato juice
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cup water
  • 3 large red potatoes, diced
  • 2 cups frozen lima beans
  • 1 large onion, diced
  • 1 cup diced celery
  • 1 tablespoon beef bouillon granules
  • 1 to 2 teaspoons sugar, optional
  • Salt and pepper to taste
  • 1 bay leaf

Nutritional Facts

1 cup: 135 calories, 1g fat (0 saturated fat), 22mg cholesterol, 531mg sodium, 19g carbohydrate (7g sugars, 4g fiber), 13g protein. Diabetic Exchanges: 2 lean meat, 1 starch.


  1. In a Dutch oven or soup kettle, combine all of the ingredients. Bring to a boil. Reduce heat; cover and cook until vegetables are tender, about 30 minutes. Discard bay leaf. Yield: 12 servings.
Originally published as Roast Beef Stew in Quick Cooking January/February 2001, p36

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