Old-Fashioned Beef Stew Recipe

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Old-Fashioned Beef Stew Recipe
Old-Fashioned Beef Stew Recipe photo by Taste of Home
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Old-Fashioned Beef Stew Recipe

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5 3 3
Publisher Photo
This rich, hearty beef stew has a garden full of flavor with vegetables like cabbage, rutabaga and carrots. Mom knew this main dish is one that would suit us 11 kids. When we were all home, she'd throw in extra vegetables to stretch it. -Anne Heinonen, Howell, Michigan
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 2-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 2-1/2 hours

Ingredients

  • 1 boneless chuck roast (2 pounds), cut into 1/2-inch cubes
  • 1 tablespoon cooking oil
  • 1 large onion, chopped
  • 5 cups water
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 2 to 3 teaspoons salt, optional
  • 5 to 6 medium potatoes, peeled and cut into 1/2-inch cubes
  • 5 medium carrots, cut into 1/4-inch slices
  • 1 medium rutabaga, peeled and cut into 1/2-inch cubes
  • 1 cup sliced celery (1/2-inch pieces)
  • 1/2 medium head cabbage, finely sliced
  • 1/4 cup all-purpose flour
  • 3/4 cup cold water
  • 2 teaspoons browning sauce, optional

Directions

In a Dutch oven over medium-high heat, brown meat in oil. Add onion, water, seasoned salt, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water and browning sauce. Stir into stew; bring to a boil, stirring constantly. Boil for 1 minute. Yield: 8 servings.
Originally published as Old-Fashioned Beef Stew in Taste of Home October/November 1996, p35

Nutritional Facts

1-1/2 cups: 302 calories, 11g fat (0 saturated fat), 86mg cholesterol, 263mg sodium, 21g carbohydrate (0 sugars, 0 fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1/2 fat.

  • 1 boneless chuck roast (2 pounds), cut into 1/2-inch cubes
  • 1 tablespoon cooking oil
  • 1 large onion, chopped
  • 5 cups water
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 2 to 3 teaspoons salt, optional
  • 5 to 6 medium potatoes, peeled and cut into 1/2-inch cubes
  • 5 medium carrots, cut into 1/4-inch slices
  • 1 medium rutabaga, peeled and cut into 1/2-inch cubes
  • 1 cup sliced celery (1/2-inch pieces)
  • 1/2 medium head cabbage, finely sliced
  • 1/4 cup all-purpose flour
  • 3/4 cup cold water
  • 2 teaspoons browning sauce, optional
  1. In a Dutch oven over medium-high heat, brown meat in oil. Add onion, water, seasoned salt, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water and browning sauce. Stir into stew; bring to a boil, stirring constantly. Boil for 1 minute. Yield: 8 servings.
Originally published as Old-Fashioned Beef Stew in Taste of Home October/November 1996, p35

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Reviews forOld-Fashioned Beef Stew

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Deester User ID: 119142 232973
Reviewed Sep. 15, 2015

"My favorite recipe for beef Stew!"

MY REVIEW
tam145 User ID: 1527525 17364
Reviewed Oct. 8, 2013

"Very tasty, lots of great veges. The whole family loved it!"

MY REVIEW
xxBakingMommaxx User ID: 5000201 39132
Reviewed Oct. 8, 2012

"Have been making this since the year 2000. Really good and hearty. Have never added the rutabaga, just added extra potatoes. Also love the addition of browning sauce (Kitchen Bouquet). Have made it with and without thickening agent of flour/water. Good either way!"

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