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Old Fashioned Beef Stew


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  • 3 lbs lean stewing beef, cubed
  • 1 large yellow onion, diced
  • 2 cups celery, diced including leaves
  • 3 -4 garlic cloves, minced
  • 1 (28 ounce) can diced tomatoes with juice
  • 6 cups beef stock (equivalent amount water and bouillon may be used)
  • 1/2 cup fresh parsley, minced
  • 4 bay leaves
  • 2 lbs potatoes, diced, peeled if desired
  • 1 cup carrot, diced
  • salt
  • pepper
  • 1 pinch sugar
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Servings 12


Step 1

1 Brown meat in a large preheated and lightly oiled stock pot or dutch oven over med high heat until meat has browned on all sides.
2 Add onion and celery and continue to brown for a few minutes, stirring often.
3 Add garlic and cook for 1 more minute stirring constantly.
4 Add parsley, bay leaves, undrained tomatoes and stock to pan and carefully scrape up any browned bits from the bottom.
5 Bring all to a boil then reduce to simmer and cook for 2 hours or until meat just begins to get tender.
6 Add potatoes and carrots and cook about 30 more minutes or until vegetables and meat are all tender.
7 Taste and season with salt and pepper if needed. A pinch of sugar will be a surprising touch that will mellow any acidity from the tomatoes and really bring out all the flavors well. JUST a pinch--any more will make it sweet and strange. For the first time try adding just a few granules in in a bowl of the stew and see if you like it.
8 THICKER STEW: Add a slurry of cornstarch and cold water to hot stew and cook to desired consistency.
9 MORE VEGGIES: Try adding some fresh or frozen corn kernels, diced zucchini, shredded cabbage, fresh or frozen peas or any other veggies you like when you add the carrots and potatoes.
10 NOTE: Do not let anyone eat the bay leaves! They can be removed before serving!

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