Beef Stew

Beef Stew

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Susan McGreevy


This is my sister Kerri's recipe. It is not exact measurements. It's one of those recipes that you feel your way through. Kerri always makes it better than anyone else.


★★★★★ 1 vote

20 Min
1 Hr 30 Min


  • 2 1/2 lb
    beef chuck, cut into 1 1/2 inch cubes
  • ·
    flour for coating the meat
  • 2 Tbsp
    canola oil
  • ·
    garlic powder
  • ·
  • 1
    envelope sasson (found in the spanish aisle)
  • 3 c
  • 1 pkg
    lipton onion soup mix
  • 1/2 can(s)
    tomato paste, small can
  • 1/2 lb
    carrots, cut in small pieces
  • 1 lb
    potatoes, cut into pieces
  • 1 pkg
    egg noodles

How to Make Beef Stew


  1. Coat the meat with flour, salt and pepper. Add the oil to a dutch oven and heat over medium high heat. When the oil is hot, begin adding the meat and brown on all sides.

    When the meat is browned, sprinkle with garlic powder, adobo and the sasson packet.
  2. Mix the Lipton onion soup mix with the three cups of water and add to the pot. Bring to a simmer and simmer for one hour or until the meat is tender.
  3. Add the 1/2 can of tomato paste and the potatoes and carrots. Continue to simmer until the carrots and potatoes are soft. Approximately 30 minutes.

    Serve over egg noodles.

Printable Recipe Card

About Beef Stew

Course/Dish: Beef Potatoes

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