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Honeyed Beef Stew


"A melt in the mouth meal guests ask for again and again. So easy to make ."
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2 h 45 m servings 679 cals
Original recipe yields 4 servings


  • Calories:
  • 679 kcal
  • 34%
  • Fat:
  • 47.7 g
  • 73%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 40.5 g
  • 81%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 338 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

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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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large pot over medium/high heat, heat the olive oil and quickly brown the beef pieces on all sides. Place the onion, green pepper, celery, and carrots into the pot and fry for 5 minutes; stirring occasionally. Remove from heat.
  3. In a mixing bowl, combine the honey, lemon juice, mustard, ketchup, water, salt and pepper. Mix thoroughly.
  4. Transfer the meat and vegetables to a 2 quart casserole dish. Pour the ketchup mixture over the meat and vegetables.
  5. Bake in a preheated oven for 2 to 2 1/2 hours or until meat is tender.

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Read all reviews 22
  1. 31 Ratings

Most helpful positive review

My family and I thought this recipe was delicious. I added a little garlic but otherwise followed the recipe exactly. To eliminate extra pans, I sauteed the meat and veggies in a dutch oven on ...

Most helpful critical review

I served on rice and cooked in a crock pot. No one in my family was too excited about this dish. The sauce was really runny...more like a broth. Flavor was just OK. Won't make again.

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Most positive
Least positive

My family and I thought this recipe was delicious. I added a little garlic but otherwise followed the recipe exactly. To eliminate extra pans, I sauteed the meat and veggies in a dutch oven on ...

Very tasty. I was looking for a way to use up some stew beef I had in the freezer but didn't want to make that potatoes and carrots gravy type stew during the heat of summer. I followed the reci...

This has become a new favorite at our house. It is easy, and perfect for gloomy winter days. It's great served over steamed rice. I usually wait to add the green pepper until near the end of co...

This is in the oven right now; based on the good aroma I'd say that this is going to taste like a "5". I plan to serve it tomorrow over brown rice. Update: I doubled the sauce ingredients and ...

I loved the sweet and sour taste of this. I didn't have any lemon juice on hand, so I substituted it for pure malt vinegar. Next time I think I might add pieces of pineapple to this.

This is one excellent recipe. I browned the meat and then instead of baking it, I put it into my slow cooker, and put 2 T. of instant tapioca into the sauce which then thickened as it was slow c...

i thoughtit was a great dish i did make a few changes though i added garlic and ginger to the meat when i browned it off. i also used brown mustard to give it a little spice.but otherwise though...

Eliminate the green pepper. It doesn't do a thing for this recipe.

We put all the ingredients in the crock pot on low all day. We added a shredded potatoe a bit of fresh grated ginger and a dash of cumin. It was very delicious and easy. Will make again.