Old-Fashioned Beef Stew

This hearty beef and vegetable stew recipe makes a great hot main dish for cold winter nights. Use the slow cooker directions when time is short.

SERVINGS
5
YIELD
about 7 cups
PREP TIME
20 mins
Ingredients
  • 2 tablespoons all-purpose flour
  • 12 ounces beef stew meat, cut into 3/4-inch cubes
  • 2 tablespoons cooking oil
  • 3 cups vegetable juice
  • 1 cup water
  • 1 medium onion, cut into thin wedges
  • 1 tablespoon Worcesershire sauce
  • 1 1/2 teaspoons instant beef bouillon granules
  • 1 teaspoon dried oregano, crushed
  • 12 teaspoons dried marjoram, crushed
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 3 cups cubed potato (about 3 medium)
  • 1 1/2 cups frozen cut green beans
  • 1 cup frozen whole kernel corn
  • 1 cup sliced carrot (2 medium)
Related Video
How to Make Old Fashioned Beef Stew

This hearty dish is bound to warm you up on a cold winter's day. If you are short on time you can easily make this old-fashioned beef stew in a slow cooker.

Directions
1. 
Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or Dutch oven brown meat in hot oil; drain fat. Stir in vegetable juice, water, onion, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 14 hours or until meat is nearly tender.
2. 
Stir in potato, green beans, corn, and carrot. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf. Makes 5 servings (about 7 cups).

Equipment

  • Slow-cooker directions:

    Prepare and brown meat as above. In a 3 12- or 4-quart slow cooker layer meat, onion, potatoes, green beans, corn, and carrot. Decrease vegetable juice to 2 cups. Combine vegetable juice, water, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Pour over meat and vegetables in slow cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender.

nutrition information

Per Serving: cal. (kcal) 331, Fat, total (g) 13, chol. (mg) 43, sat. fat (g) 4, carb. (g) 36, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, fiber (g) 6, sugar (g) 8, pro. (g) 18, vit. A (IU) 7872, vit. C (mg) 57, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 52, Cobalamin (Vit. B12) (g) 2, sodium (mg) 744, Potassium (mg) 1107, calcium (mg) 61, iron (mg) 4, Vegetables () 1, Starch () 2, Medium-Fat Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top