Beef Stew Recipe

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Beef Stew

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
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


1Coat 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.
2Mix 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.
3Add 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.

About this Recipe

Course/Dish: Beef, Potatoes