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Winter Beef Stew Recipe

Winter Beef Stew Recipe

"This warming main dish is a favorite after a day of play around our home in Twin Falls, Idaho," notes Ruth Ann Harker. "It's no fuss, too—I can put it in the oven and practically forget about it."
TOTAL TIME: Prep: 40 min. Cook: 2-1/2 hours YIELD:6 servings


  • 1-1/2 pounds boneless beef chuck roast, cut into 1-1/4-inch pieces
  • 1 cup chopped onion
  • 2 teaspoons canola oil
  • 2 garlic cloves, minced
  • 1-1/2 pounds small red potatoes, cut into chunks
  • 3 medium carrots, cut into 1-inch pieces
  • 2 medium onions, quartered
  • 1/2 pound fresh mushrooms, halved
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 1 cup unsweetened apple juice
  • 1/4 cup tomato paste
  • 1/2 cup minced fresh parsley
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1 bacon strip, cooked and crumbled


  • 1. In a Dutch oven, cook meat and chopped onion in oil over medium-high heat until meat is browned on all sides. Add garlic; cook 1 minute longer. Drain. Add the potatoes, carrots, quartered onions and mushrooms.
  • 2. In a small bowl, combine the broth, apple juice, tomato paste, parsley, bay leaves, salt, thyme and pepper. Pour over meat.
  • 3. Cover and bake at 325° for 2 hours. Stir. Bake, uncovered, for 30-45 minutes longer or until stew reaches desired thickness. Discard bay leaves; sprinkle with bacon. Yield: 6 servings.

Nutritional Facts

1-1/2 cups: 364 calories, 9g fat (3g saturated fat), 79mg cholesterol, 544mg sodium, 39g carbohydrate (0 sugars, 6g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.

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