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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
  • Total Time
    Prep: 15 min. Bake: 3 hours
  • Makes
    6-8 servings


  • 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.

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  • newfiegirl99
    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.