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–+ servings

Essential Old Fashioned Beef Stew

This classic stick-to-your-ribs stew is the ideal project for this chilly weekend. Beef, onion, carrots, potatoes, vegetable juice and beef stock come together in cozy harmony. 
Print Recipe
Coursedinner, Lunch, Main Course
CuisineAmerican
Keywordbeef, stew,, old fashioned beef stew, stew,
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Servings6 Servings

Ingredients

  • 2 Lbs Beef chuck roast
  • 1/4 Cup All purpose flour
  • 1/4 Tsp Pepper
  • 3-4 Tbsp Vegetable oil
  • 3 Cups Vegetable juice I used V8
  • 3 Cups Beef broth
  • 2 Medium onionscut into wedges
  • 1 Cup Thinly sliced celery
  • 2 Tbsp Worcestershire sauce
  • 1 Tsp Dried oregano, crushed
  • 1/2 Tsunami Dried marjoram, crushed
  • 1 Bay leaf
  • 4 Red potatoes, cut into 1 inch pieces I peeled them
  • 4 Carrots , 1/4 inch sliced

Instructions

  • Cut meat into 3/4 inch pieces. In a large plastic bag combine flour and pepper. Add meat to a bag; shake until evenly coasted. Brown the meat. Stir in vegetable juice, broth, onions, celery, Worcestershire sauce, oregano, morjoram and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 60 minutes. 
    Stir potatoes and carrots into the stew. Return to boiling; reduce heat. Simmer covered for 30 to 40 minutes or until meat and potatoes are tender. Discard Bayleaf.