My Beef Stew

Nancy Allen


I made a big pot of thick stew for lunch today and had a loaf of hot bread to eat along with it. This stew freezes nicely.


★★★★★ 1 vote

8-10 servings
15 Min
1 Hr
Stove Top


  • 1 1/2 lb
    beef stew meat (i used angus)
  • 1 Tbsp
  • 1 c
    beef broth
  • 1
    28oz. can crushed tomatoes
  • 2 bag(s)
    14oz. each birds eye recipe ready (walmart)
  • 1 Tbsp
    salt free all purpose seasoning
  • 2 small
    bay leaves
  • 1 tsp
    garlic, minced
  • 1 bag(s)
    16oz. frozen super sweet white corn

How to Make My Beef Stew


  1. In a dutch oven add your oil to heat over medium heat. When it is hot add your beef stew meat and cook it until browned nicely. Then add your 2 bags of birds eye vegetable medley to cook with the meat about 10 minutes.
  2. Then add your beef broth, crushed tomatoes, bag of white corn, seasoning, bay leaves and garlic. Put your lid on and turn your heat down to medium high heat and cook 40 minutes.
  3. Stir your stew and place lid back on and turn heat down to simmer another 10 minutes. Before serving remove the bay leaves.

Printable Recipe Card

About My Beef Stew

Course/Dish: Beef Soups Vegetable Soup
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy

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