Homemade Beef Stew

Name: Homemade Beef Stew
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 8 servings
Ingredients: 1/4 cup all-purpose flour; 1/4 teaspoon black pepper; 2 lb. chuck pot roast; 3 tablespoons vegetable oil; 3 cups vegetable juice; 3 cups beef broth; 2 medium onions; 1 cup thinly sliced celery; 2 tablespoons Worcestershire sauce; 1 teaspoon dried thyme; 1 bay leaf; 4 red potatoes; 4 carrots; 1 1/2 cups frozen peas

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4.9

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Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
2 hrs 5 mins
Servings
8 servings
Calories
337 kcal
Course
Main Course
Cuisine
American

Homemade Beef Stew

Heidi Pena

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This Classic Homemade Beef Stew is the perfect comforting stew for chilly nights or Sunday dinners. This stew is filled with beef, potatoes, carrots, celery and peas for the perfect cold weather meal.

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Ingredients

Servings

1/4 cup all-purpose flour
1/4 teaspoon black pepper
2 lb. chuck pot roast, trimmed and cut into 3/4” pieces
3 tablespoons vegetable oil
3 cups vegetable juice, such as V8
3 cups beef broth
2 medium onions, cut into thin wedges
1 cup thinly sliced celery
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
4 red potatoes, cut into 1-inch cubes
4 carrots, peeled and cut into 1/4-inch slices on a bias
1 1/2 cups frozen peas

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Instructions

Place the flour and the pepper in a large resealable plastic bag. Add the beef, seal the bag, and shake until all the pieces are coated with the flour mixture.
In a 5 to 6 quart Dutch oven or heavy pot, heat half of the vegetable oil over medium-high heat. Add half of the beef and cook until browned on all sides. Remove the beef to a plate, add more oil, and cook the remaining beef.
When the beef is browned, return all of the beef to the pot. Stir in the vegetable juice, beef broth, onion, celery, Worcestershire sauce, thyme and bay leaf. Bring to a boil, then reduce the heat and cover and cook for 1 hour.
Stir the potatoes and carrots into the stew. Return to a boil, reduce the heat and cover and cook for an additional 30 to 40 minutes, or until the vegetables are tender.
Stir in the peas and cook until heated through. Remove the bay leaf and serve.

Notes

Recipe source: Better Homes & Gardens New Cookbook
Recipe source: Better Homes & Gardens New Cookbook
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

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Serving 1/8 of recipe Calories 337kcal (17%) Carbohydrates 29g (10%) Protein 27g (54%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Trans Fat 0g Cholesterol 65mg (22%) Sodium 658mg (27%) Fiber 5g (20%) Sugar 27g (54%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 337 kcal

% Daily Value*

Serving	1/8 of recipe
Calories	337kcal	17%
Carbohydrates	29g	10%
Protein	27g	54%
Fat	9g	14%
Saturated Fat	2g	10%
Polyunsaturated Fat	4g	24%
Trans Fat	0g	0%
Cholesterol	65mg	22%
Sodium	658mg	27%
Fiber	5g	20%
Sugar	27g	54%