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Roast Beef Stew

SUBMITTED BY: Annice Brewer

"In Meridian, Mississippi, Annice Brewer warms guests with this hearty stew brimming with beef, potatoes and tomatoes. 'I serve it corn bread and chocolate pie for dessert,' she notes. 'I've never had a complaint."
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 4.7 star rating.
Read Reviews (3)
PREP TIME  10 Min
COOK TIME  35 Min
READY IN  45 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 2 cups cubed cooked roast beef
  • 4 cups tomato juice
  • 2 (14.5 ounce) cans diced tomatoes, undrained
  • 2 cups water
  • 3 large red potatoes, diced
  • 2 cups frozen lima beans
  • 1 large onion, diced
  • 1 cup diced celery
  • 1 tablespoon beef bouillon granules
  • 1 teaspoon sugar (optional)
  • salt and pepper to taste
  • 1 bay leaf

DIRECTIONS

  1. In a Dutch oven or soup kettle, combine all of the ingredients. Bring to a boil. Reduce heat; cover and cook until vegetables are tender, about 30 minutes. Discard bay leaf before serving.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 26, 2007 by slinky_frank
yummy! made my home smell great, impressed my boyfriend, and was impossible to screw up. i... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2008 by Bill C.
Very good stew, especially since it doesn't take very long to make. The consistency is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2007 by foodlover
Great soup! Especially for left over roast! Easy to make, and my family loved it. I put my... MORE


 
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