Classic Beef Stew Recipe

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Classic Beef Stew

Del Smoljan


I make a pot of this stew when I see that someone has a new baby or an emergency at their home. It can become a meal with a salad and some crusty bread.

I watch to see how the liquid is while baking. Sometimes I add another can of beef broth. I also prefer to use "Better Than Bouillon" product and make my own broth. I also just slice the onions rather than chop them.

pinch tips: How to Tie a Roast



6 - 8


30 Min


2 Hr 30 Min


2 lbs.
beef stew meat, cut into 1 inch cubes
1 Tbsp
cooking oil
1 1/2 c
chopped onions
1 16 oz can(s)
stewed tomatoes, undrained
1 can(s)
condensed beef broth
3 Tbsp
quick-cooking tapioca
1 clove
garlic, minced
1 Tbsp
dried parsley flakes
1 tsp
1/4 tsp
bay leaf
8 medium
carrots, sliced
3 medium
potatoes, peeled and cubed
1 c
celery, sliced 1" thick

Directions Step-By-Step

In a dutch oven, brown the beef, half at a time, in oil.
Drain. Return all meat to the pan.
Add onion, tomatoes, beef broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil; remove from heat. Cover and bake at 350 degrees for 1 1/2 hours.
Stir in carrots, potatoes and celery. Bake, covered 1 hour longer or until meat and vegetables are tender.
Remove bay leaf before serving.

About this Recipe

Course/Dish: Beef
Other Tag: Healthy
Hashtag: #vegetables