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Thick Beef Stew

For a real meat-and-potatoes meal, Heidee uses the mixture to prepare this comforting stew that's sure to satisfy the heartiest of appetites.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    3 servings


  • 1 portion Triple-Batch Beef, thawed
  • 3 medium red potatoes, quartered and cut into 1/4-inch slices
  • 1-1/4 cups water
  • 1 to 1-1/2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 cup frozen peas
  • 1 tablespoon cornstarch
  • 2 tablespoons lemon juice


  • In a large saucepan, combine the beef, potatoes, water, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Add peas; heat through.
  • Combine cornstarch and lemon juice until smooth; gradually add to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Editor's Note: 2 cups of cubed cooked beef and 1/2 cup beef broth may be substituted.

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  • Accordiongeek
    Nov 11, 2015

    Another good substitute is the 2 cups of stew meat with a 1/2 cup of dark beer and a tablespoon of soup base.

  • BrendaMacAlister
    Nov 19, 2012

    Our family loves it!!

  • Jimscookingnow
    Sep 23, 2011

    Is the triple batch beef from the 50+ friends cookbook? If not, it would be nice to tell the reader what it is.