Old-Fashioned Beef Stew

This hearty beef and vegetable stew recipe makes a great hot main dish for cold winter nights. Use the slow cooker directions when time is short.

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4.0 by 60 people

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  • Makes: 5 servings
  • Makes: about 7 cups
  • Prep: 20 mins
  • Cook: 1 hr 30 mins

Old-Fashioned Beef Stew

Directions

  1. Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or Dutch oven brown meat in hot oil; drain fat. Stir in vegetable juice, water, onion, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/4 hours or until meat is nearly tender.
  2. Stir in potato, green beans, corn, and carrot. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf. Makes 5 servings (about 7 cups).

From the Test Kitchen

Slow-cooker directions:

Prepare and brown meat as above. In a 3 12- or 4-quart slow cooker layer meat, onion, potatoes, green beans, corn, and carrot. Decrease vegetable juice to 2 cups. Combine vegetable juice, water, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Pour over meat and vegetables in slow cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender.

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Nutrition Facts (Old-Fashioned Beef Stew)

  • Per serving:
  • 331 kcal cal.,
  • 13 g fat
  • (4 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 43 mg chol.,
  • 744 mg sodium,
  • 36 g carb.,
  • 6 g fiber,
  • 8 g sugar,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

60 Ratings
561 Days Ago
In the cookbook it's 1/2 tsp of marjoram, not 12 tsps.

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