Chunky Beef Stoup

Michelle Griggs


Like a lot of my recipes this one stems from something my Mother-In-Law makes for us whenever we go home to visit and I have just taken her basic recipe and turned it into a weekly family staple in this house! Perfect for those cold rainy days (tho we eat it even in the blazing sun) and in the top 3 dishes I make that hubby would have me make 3 times a week if i'd let him! Enjoy :)

pinch tips: How to Use a Meat Thermometer





15 Min


3 Hr


approx 1 lb
beef stew meat
1/4 c
3 Tbsp
penzys beef roast seasoning
2 pkg
homestyle beef stock concentrate
beef bouillon, cubes
1 small
onion chopped (or 3 tbsp powder)
4 clove
garlic (or 3 tbs powder)
1 Tbsp
1 can(s)
tomato paste (6 oz)
2 c
chopped carrots
7 stick
2 large
russet potatoes
bay leaves
7 c

Directions Step-By-Step

Cut up the beef, potatoes, carrots and celery into your preferred bite sized pieces.
Mix the flour and one tbsp of the roast seasoning into a bowl. Throw in the meat and toss to coat.
Heat up a large non stick pot and add the meat, stirring frequently so it doesn't brown too much. Next add your bullion cubes, condensed beef stock, onion, garlic, and pepper. Stir it all together until it's nice and blended together.
Toss in your last 2 tbsps of beef roast seasoning, carrots, celery and potatoes and mix it all in together to make sure the flavor gets soaked into everything.
Finally add your water, tomato paste and bay leaves. Bring to a boil for about 5 minutes then reduce down to a simmer and put the lid on. Let sit at a simmer stirring occasionally for up to 2 hours or until your carrots are soft. A few times along their way give it a taste test and adjust the seasonings accordingly! I always end up adding a little more pepper or beef roast seasoning. Serve with some warm toasty bread and enjoy :)

About this Recipe