Favorite Beef Stew Photo
Favorite Beef Stew

YIELD Makes 6 servings


1‑1/2 pounds beef for stew, cut into 3/4-inch cubes
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup Beef Stock (recipe) or canned beef broth
1 can (16 ounces) whole tomatoes, cut-up, undrained
1 clove garlic, minced
1 bay leaf
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried basil
2 potatoes, peeled and cut into 1/2-inch pieces
1 cup frozen pearl onions
2 carrots, cut into 1/2-inch pieces
2 stalks celery, cut into 1/2-inch pieces
Onion rings and fresh herb leaves for garnish


  1. Place meat in large bowl; sprinkle with flour, salt and pepper. Toss lightly to coat. Heat oil in 5-quart Dutch oven over medium-high heat. Add meat; brown, stirring frequently.
  2. Add Beef Stock, tomatoes with juice, garlic, bay leaf, Worcestershire, thyme and basil; bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 1-1/2 hours, stirring occasionally.
  3. Increase heat to medium. Add potatoes, onions, carrots and celery; heat until boiling. Reduce heat to low; simmer, uncovered, 30 minutes or until meat and vegetables are tender.
  4. Ladle into bowls. Garnish, if desired.
This recipe appears in: Stews

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