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.
Prep Time 20 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 50 minutes mins
Course dinner, Lunch, Main Course
Cuisine American
- 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
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.
Keyword beef, stew,, old fashioned beef stew, stew,