Classic Beef Stew

Name: Classic Beef Stew
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8 servings.
Ingredients: 2 pounds beef stew meat, cut into 1-inch cubes; 1 to 2 tablespoons canola oil; 1-1/2 cups chopped onions; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 can (10-1/2 ounces) condensed beef broth, undiluted; 3 tablespoons quick-cooking tapioca; 1 garlic clove, minced; 1 tablespoon dried parsley flakes; 1 teaspoon salt; 1/4 teaspoon pepper; 1 bay leaf; 6 medium carrots, cut into 2-inch pieces; 3 medium potatoes, peeled and cut into 2-inch pieces; 1 cup sliced celery (1-inch lengths)

Out of all my beef stew meat recipes, this one is my favorite. Here's a good old-fashioned stew recipe with rich beef gravy that lets the flavor of the potatoes and carrots come through. This is the perfect hearty dish for a blustery winter day. —Alberta McKay, Bartlesville, Oklahoma

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
1 to 2 tablespoons canola oil
1-1/2 cups chopped onions
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
3 tablespoons quick-cooking tapioca
1 garlic clove, minced
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 2-inch pieces
3 medium potatoes, peeled and cut into 2-inch pieces
1 cup sliced celery (1-inch lengths)

Directions

In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil.
Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.

Nutrition Facts

1 cup: 245 calories, 10g fat (3g saturated fat), 71mg cholesterol, 751mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 24g protein.

Originally published as Classic Beef Stew in Taste of Home December/January 1994

Reviews

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Average Rating:

LBurkey

Mar 2, 2019

My family loves this stew. It is easy to make and is a good comfort food. Equals 6 WW points per 1 cup serving
taraclausen

Jan 19, 2019

I've made this a number of times. I cooked on the stove top and add more broth as needed. Makes a big pot and is absolutely delicious
Angie

Oct 5, 2018

I substituted cornstarch for the tapioca, and still turned out great. Really should have doubled the recipe though. Oops! I'm intending to try this with pork this evening, just to see if it turns out well also.
pajamaangel

Feb 2, 2018

This is fabulous! I have never taken the time to do this in the oven and I was so pleased with the outcome. I only wish I had made more! The meat was so tender and the vegetables cooked to perfection. Great recipe!
muffbear74

Jan 26, 2018

Took this to a potluck last night and everybody loved it!
Lynn28804

Oct 19, 2017

I followed the recipe except for adding more beef broth and about 1/2 cup of red wine. I also used a can of Rotel fire roasted tomatoes with chilies in place of the stewed tomatoes and dredged the meat in flour before browning. This was an excellent beef stew. My husband absolutely loved it!
mjflowers

Oct 15, 2017

This was easy and delicious! I used a chuck roast instead of stew meat since it was so much less expensive. My house smelled delicious, I also doubled the beef consommE others recommended and also used a bit of merlot. I did toss the cut meat in flour with a bit of salt and pepper. My family loved it, and I served the leftovers the next day over mashed potatoes. Delicious!!
Susie77

Jul 6, 2017

This is wonderfully-flavored, tender, and healthy as well.... esp. if you can find low-sodium broth or you make your own. You can save money (and calories too) by buying an inexpensive roast on sale and cutting it up to make your own stew meat.
2124arizona

Jun 24, 2017

An extra special meal when the weather turns cool.
No_Time_To_Cook

Mar 19, 2017

Very good.. made it exactly per the recipe!