Beef Stew with Potatoes

Name: Beef Stew with Potatoes
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
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

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

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.

Nutrition Facts

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

Originally published as Hearty Beef Stew in Vol. 4, 2004 Taste of Home's Low-Fat Country Cooking 2004

Reviews

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Average Rating:

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.