Raven's Beef Stew

Raven's Beef Stew

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"A delicious and easy to make beef stew recipe."
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2 h 35 m servings 628 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 628 kcal
  • 31%
  • Fat:
  • 31.3 g
  • 48%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 38.3 g
  • 77%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 639 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat the shortening in a large skillet over medium-high heat and stir in the beef stew meat. Cook and stir until the beef is evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a large pot, and add beef stock, onion, garlic, bay leaves, beef bouillon, salt, and pepper. Cook on medium heat until beef begins to tender, about 1 hour.
  2. Melt the butter in a skillet over medium heat. Stir in the carrots; cook and stir until the carrots begins to tender. Stir in the potatoes and celery. Continue to cook and stir until all the vegetables are tender. Transfer the vegetables to the large pot. Simmer until the beef is very tender, about 1 hour more.



The stew was great! What I did was: I made a mixture of flour (about a cup) and rosemary (a Tablespoon or so) and rolled the cubes of meat in it before I started to cook them. Then, instead of s...

Delicious. I did not use the vegetable shortening or the butter. It came out perfect and the whole pan of soup was eaten in one night since my family liked ti so much.

My boyfriend and I decided to make this for dinner tonight. This is an excellent base recipe for stew. We wanted to experiment with the cooking technique which resulted in slightly over-cooked b...

The only alteration for me was to brown my meat in Olive Oil. This is a great, fairly quick Beef Stew. Even my picky eaters loved it. Serve it with warm French Bread and your meal is complete.

It was good! I read the reviews, and I also dredged the meat in flour, salt and pepper before brownin, and I did not drain it. I used whole carrots instead of baby carrots.

this was great! my first ever stew. The potatoes definitely should have been cut up smaller but i had it for dinner and lunch for 4 days. Yummy.

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