Aunt Helen's Beef Stew

Tracy Ashbeck


This recipe came from my great-aunt, Helen Johnson, who lived in Oak Park, Illinois. It is delicious and filling and makes enough for leftovers. My family loves it. It is especially good with apple bars for dessert -- it makes a really delicious meal in the fall.


★★★★★ 1 vote

30 Min
5 Hr


  • 3 lb
    beef stew meat
  • 5 lb
    potatoes, peeled and cubed
  • 1 lb
    carrots, peeled and sliced
  • 5
    ribs of celery, sliced
  • 2 Tbsp
    onion powder
  • 1 Tbsp
  • 2 tsp
  • 1/2 tsp
  • 6 Tbsp
    minute tapioca (heap the tablespoons)
  • 1 - 46 oz. can(s)
    v-8 juice + 1 - 11.5 oz. can v-8 juice
  • 1 - 15 oz. can(s)
    peas, drained (optional)

How to Make Aunt Helen's Beef Stew


  1. Preheat oven to 250 degrees.
  2. In a large roaster, combine all ingredients except peas. Cover tightly with foil and bake at 250 degrees for 5 hours.
  3. Before serving, stir in the peas. (The peas are my own addition because I like them -- they were not in Aunt Helen's original recipe. Feel free to omit them if you don't like them.)

Printable Recipe Card

About Aunt Helen's Beef Stew

Course/Dish: Beef

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