Best Ever Beef Stew Recipe -
Best Ever Beef Stew Recipe

Best Ever Beef Stew

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"This stew is easy to make and tastes great! This is a hearty stew. Hope you like it! I use two beef tenderloin filets for the stew beef."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Toss beef with salt, pepper and flour to coat. Heat oil in a large pot over medium heat. Cook coated beef in oil, stirring constantly, until well browned on all sides. Pour in broth and tomato juice, and stir in mixed vegetables, potatoes and cabbage. Bring to a boil, then reduce heat, cover and simmer 1 hour, until potatoes are soft and meat is fully cooked.
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Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2007

This is delicious. I followed some of the other reviewers' suggestions. I browned the beef in a cast iron pot. I removed beef and set aside while I sauteed chopped onion and mushrooms. I added large carrots and celery pieces, chopped potatoes, frozen green beans, and frozen peas. (skipped the cabbage) I cut back broth to 32 oz. I added about 1 TB Worcestershire sauce also. I covered the pot and placed in 350 degree oven for at least an hour. I removed the celery and carrot pieces and pureed them in a blender. I mixed a little corn starch with the pureed veggies and returned to pot. This thickened up the stew a bit. My husband loved it.

Most Helpful Critical Review
Apr 11, 2003

This is a basic stew, so while not spectacular, it's a good starting point. I was a little skeptical of the 6 cups of beef broth (I like my stews thick), so I simply dissolved 2 beef bouillon cubes into one cup of water, and added that in place of all of the beef broth. I cooked this in my slow-cooker on high heat for 8 hours.

Mar 26, 2003

Really good! Don't be afraid to add your own little ingredients here and there. You can basically add and subtract what you want without ruining the stew. I cut back on the amount of beef broth by one can. It made my dish thicker. I omiited the cabbage completely. I added 3 tablespoons of Worcestershire sauce and it gave it such a great flavor!!!! I added a little bit of garlic clove too. It enhances the stew without making it garlicky. You won't have any leftovers!

Mar 11, 2003

Really good stew. I have made it a few times adding somethings along the way. I add celery,crushed garlic and onion. It is good if you follow the recipe or when you add stuff.

Sep 25, 2006

This is the best ever beef stew. I took out the cabbage and changed the mixed vegetables to one bag of frozen peas and one bag of frozen green beens (both 16 oz. each) and added three sliced fresh carrots.

Feb 27, 2003

Very runny. Almost a soup. I'd recommend either halving the water, doubling the cooking time or making this with dumplings.

Nov 02, 2008

A very good recipe. I had the time so I was able to cook it on the stove for five hours, very thick and hearty. even my very picky son loved it. note. I did ad 1 can of diced tomato

Oct 11, 2010

yummy!!!! I added some red wine and used V-8 Tomato soup instead of the juice. I also put in a bay leaf. This was delicious...tried it with fresh veggies and added barley,too. LOVED THIS


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  • Calories
  • 225 kcal
  • 11%
  • Carbohydrates
  • 16.4 g
  • 5%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 15.4 g
  • 31%
  • Sodium
  • 1372 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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