Stillmeadow Beef Stew Recipe

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Stillmeadow Beef Stew

Susan Fisher


I got this recipe from a book by Gladys Taber (can't remember which one now) and it is definitely the best stew I've ever eaten. It cooks all day long and you just gradually add whatever you've got in the pantry or fridge. It never turns out exactly the same, but it's always delicious!

pinch tips: How to Tie a Roast



1 Hr


8 Hr


1 1/2 lb
beef, cut into 1 1/2 inch chunks
marrow bones
1 can(s)
beef consomme
1 can(s)
tomato juice
parsnips or turnips
1 can(s)
tomatoes or tomato paste
mushrooms, fresh or canned
can also add can of beans or corn, pasta, or cabbage

Directions Step-By-Step

Shake beef cubes with flour, salt and pepper, and dried onion flakes. Brown in oil and butter. Add marrow bones and beef consomme. Cover and cook on low for one hour.
In one hour, add more liquid (tomato juice or vegetable juice) and add another vegetable. Add other vegetables gradually, every hour or so, add boiled water to cover and turn down to a simmer. Cook all day, or until all veggies are tender.

About this Recipe

Course/Dish: Beef, Bean Soups
Other Tag: Quick & Easy