Hearty Beef Stew
A hearty, comforting, and EASY beef stew recipe perfect for cozy nights inside!
Servings servings
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.
Nutrition
Calories: 245kcal, Carbohydrates: 19g, Protein: 28g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Cholesterol: 70mg, Sodium: 264mg, Potassium: 978mg, Fiber: 3g, Sugar: 6g, Vitamin A: 5935IU, Vitamin C: 42mg, Calcium: 69mg, Iron: 3mg
Calories: 245kcal
Cost: $12
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