Fast and Slow Old-Fashioned Beef Stew

Fast and Slow Old-Fashioned Beef Stew
Photo: Jason Donnelly
Prep Time:
20 mins
Cook Time:
1 hrs 30 mins
Total Time:
1 hrs 50 mins


  • 2 pound beef chuck roast or beef stew meat

  • ¼ cup all-purpose flour

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 3 tablespoon vegetable oil

  • 3 cup vegetable juice

  • 3 cup reduced-sodium beef broth

  • 2 medium onions, cut into thin wedges

  • 1 cup thinly sliced celery

  • 2 tablespoon Worcestershire sauce

  • 1 teaspoon dried oregano or thyme, crushed

  • 4 red-skinned potatoes, cut into 1-inch cubes

  • 4 carrots, bias-sliced 1/4 inch thick


  1. Trim fat from meat; cut meat into 1-inch pieces. In a large plastic bag combine flour, salt, and pepper. Add meat to bag; shake until evenly coated. In a large pot or Dutch oven brown half of the meat in half of the oil over medium-high heat; remove meat from pot. Repeat with remaining meat and oil. Return all meat to pot. Stir in vegetable juice, broth, onions, celery, Worcestershire sauce, and oregano. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.

  2. Stir potatoes and carrots into stew. Return to boiling; reduce heat. Simmer, covered, for 30 to 40 minutes more or until meat and vegetables are tender. Season to taste with salt and pepper.

Slow Cooker Directions

Prepare and brown meat as directed. In a 4- to 6-quart slow cooker layer meat, onions, celery, potatoes, and carrots. Decrease vegetable juice to 2 cups. Combine vegetable juice, broth, Worcestershire sauce, oregano, marjoram, and bay leaf. Pour over meat and vegetables in slow cooker. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours or until meat and vegetables are tender.Nutrition analysis per serving: same as above except 404 calories, 38 g protein, 31 g carbohydrate, 4 g fiber, 8 g total sugar, 63% Vitamin C, 761 mg sodium, 26% iron

Pressure Cooker Directions:

Combine all ingredients in a 6-quart stove-top or electric pressure cooker. (For electric pressure cookers, use the saute setting to brown meat; for stovetop models, brown meat directly in the pot.) Lock lid in place. Set electric cookers on high pressure to cook for 12 minutes. For stovetop cookers, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure according to manufacturer's directions. Cook for 12 minutes. Remove from heat. For electric and stovetop models, let stand to release pressure naturally for at least 15 minutes or according to manufacturer's directions. If necessary, carefully open steam vent to release any remaining pressure. Open lid carefully.

Nutrition Facts (per serving)

413 Calories
13g Fat
33g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 413
% Daily Value *
Total Fat 13g 17%
Saturated Fat 3g 15%
Cholesterol 98mg 33%
Sodium 831mg 36%
Total Carbohydrate 33g 12%
Total Sugars 10g
Protein 39g
Vitamin C 49.8mg 249%
Calcium 92mg 7%
Iron 4.8mg 27%
Potassium 1443mg 31%
Folate, total 66.2mcg
Vitamin B-12 2.8mcg
Vitamin B-6 1.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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