Homemade Beef Stew
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 45 mins
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Total Time
2 hrs 5 mins
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Servings
8 servings
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Calories
337 kcal
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Course
Main Course
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Cuisine
American
Homemade Beef Stew
Description
This stew begins by dredging beef chunks in a flour and black pepper mixture before browning in oil to develop a flavorful crust. The meat is then simmered in a liquid mixture of vegetable juice, beef broth, and seasonings including Worcestershire sauce, thyme, and bay leaf. After an hour of cooking, cubed potatoes and sliced carrots are added and simmered until tender, followed by frozen peas to finish.
The flour coating and slow simmering tenderize the beef and lightly thicken the broth, resulting in a stew that is rich in flavor but not overly thick. The vegetables add texture and balance to the meaty base, with the Worcestershire sauce lending a savory depth.
This dish serves as a classic, comforting main course suitable for cold weather. It can be eaten on its own or with crusty bread to soak up the broth.
The recipe source is from Better Homes & Gardens New Cookbook. Nutrition information provided is an estimate and may vary depending on brands used.
Ingredients
- 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 onion cut into thin wedges, medium
- 1 cup celery thinly sliced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon thyme dried
- 1 bay leaf
- 4 red potatoes cut into 1-inch cubes
- 4 carrot peeled and cut into 1/4-inch slices on a bias
- 1 1/2 cups peas frozen
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
- Browning the beef well before stewing helps develop more flavor in the final dish.
- Use a Dutch oven or heavy pot to maintain even heat during simmering.
- Check vegetable tenderness before serving; cooking times can vary.
- Estimated nutrition information varies by ingredients and should be used as a guideline only.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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