As a kid, we ate a lot of beef stew. In fact, this Hearty Beef Stew recipe was our standard Sunday dinner. Everything would go into the Dutch oven and then into the oven before we went to church and when we got home 3 hours later, it would be ready. We ate it with whole wheat bread and butter and it felt warm and homey. I’ve changed the old standard a little–added some (a lot of) garlic, substituted V8 for tomato juice and beef bouillon instead of just salt. But really, it’s all the same: something easy, nourishing, and delicious that just about everybody loves.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Baby potatoes
- Carrots
- Celery
- Onion
- Fresh garlic
- Vegetable juice cocktail – Like V8 or Bloody Mary Mix.
- Condensed tomato soup
- Water
- Basil
- Beef bouillon cubes or beef base
- Black pepper
- Beef stew meat
- Bay leaf – Optional, but adds a great depth of flavor.
- Stew Meat – You’ll also need some lean stew meat. You may need to cut some of the pieces into something a little more bite-sized.
How to Make Hearty Beef Stew
- Cut the veggies–I usually make the potatoes on the large side of bite-sized, the carrots and celery on the small side of bite-sized, and then the onions chopped pretty small because I don’t like them in chunks. But you can do it however you like! Combine all the ingredients in a large Dutch oven or other heavy oven-safe dish with a tight-fitting lid.
- Pop that in the preheated oven for 3 hours, and that’s it!
Storing and Other Tips
- Store cooled stew in and airtight container in the refrigerator and enjoy within 3-4 days for best results.
- Stew freezes well! Feel free to freeze individual portions for an easy meal on busy days.
- Crock Pot Instructions: Follow the instructions as written, but reduce the water and V-8 by about half. Combine everything in your crock pot. Cook 6-8 hours on low or 4-6 hours on high.
Frequently Asked Questions
Yes! Soups and stews are often even better when reheated and usually freeze really well. You can prepare the stew and reheat as needed, or freeze individual portions in silicone muffin tins or Souper Cubes for an easy lunch or dinner.
Sure! Potatoes, carrots, onions, and celery are standard stew fare, but feel free to add whatever additional vegetables you like. Mushrooms are a great addition. If adding frozen peas, I recommend adding them at the end of cooking to heat through or they can get mushy.
Sure. Lamb works well in this recipe. I imagine it would be great with wild game like elk or venison as well.
Hearty Beef Stew
Equipment
Ingredients
- 1 pound baby potatoes cut into bite-sized pieces
- 4-5 carrots, medium peeled and chopped
- 4 stalks celery chopped
- 1 onion, large, chopped or 2 small, chopped
- 5-6 cloves garlic minced
- 3 cups vegetable juice cocktail like V8 or Bloody Mary Mix
- 1 10-ounce can condensed tomato soup
- 10 ounces water just use empty soup can to measure
- 1 teaspoon basil
- 2 beef bouillon cubes or 2 teaspoons beef base
- ½ teaspoon black pepper, freshly ground
- 2-3 pounds beef stew meat, lean cut into smaller cubes if necessary
- bay leaf optional, but adds great flavor
Instructions
- Preheat oven to 300℉. Combine all the ingredients in a large Dutch oven or other heavy oven-safe dish with a tight-fitting lid. Lay a bay leaf on top (if using), cover, with lid, and cook for 3 hours.
Notes
- I haven’t had great luck making this in the slow cooker or the pressure cooker–the recipe seems to rely on a little evaporation and when I’ve made it using these methods, the stew ends up a little soupy/watery. If you’d like to try it either of these ways, I would recommend reducing the water and possibly the V-8. This has not been tested, so just know you’ll be in uncharted territory!
- Store cooled stew in and airtight container in the refrigerator and enjoy within 3-4 days for best results.
- Stew freezes well! Feel free to freeze individual portions for an easy meal on busy days.
Questions & Reviews
Spencer Family–Just toss 'em in and you're good to go! 🙂 You don't have to worry about any boiling/mixing/whatever…
I am making this for dinner tonight–sounds so good! I did have one question though. Do I just throw the two bouillon cubes in the crockpot or do I boil them in a cup of water? Thanks!
Jimi, I would say about 8-10 servings. 8 is generous with seconds for average appetites, 10 is probably for smaller eaters.
Can you tell me about how many people this will serve? Love your recipes and can't wait to try this one!
Totally one of my favorite books too! My sisters and I spent many, many, many (too many?) hours "being" the Boxcar children. Oh my…such memories!
The stew looks delicious!
Adriann, you are officially THE pickiest eater I know! That's okay, though, because I still love you… 🙂 I also am missing you these days–Louisiana just isn't the same without you!
Do we always have to agree on books? The Boxcar Children were my FAVORITE series growing up. They way surpassed Nancy Drew and The Babysitters Club for me. Thanks for taking me back down memory lane. Don't agree about the food though, sorry but even thinking about stew makes me want to … you get the idea.
All time favorite childhood book. Thanks for a walk down memory lane! 🙂
The stew looks GREAT, I'll be making it this week!
We made this for dinner tonight and I thought it was perfect. Our house smelled AMAZING all day!
This is my first recipe I've tried from your site and I LOVE it! Super yummy…I'm always up for good comfort food. I'm looking forward to trying more of your recipes!