Recipes and Cooking Old-Fashioned Beef Stew 4.0 (67) 3 Reviews This hearty beef and vegetable stew recipe makes a great hot main dish for cold winter nights. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process and Sarah Martens Sarah Martens Instagram Sarah Martens is the Senior Editor overseeing food at Better Homes & Gardens digital. She has been with the BHG brand for over 8 years. Learn about BHG's Editorial Process Updated on March 3, 2023 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 1 hrs 30 mins Total Time: 1 hrs 50 mins Servings: 5 Yield: 7 cups Jump to Nutrition Facts Jump to recipe Since this recipe for beef stew simmers for hours, we recommend tough cuts of meat—such as chuck steak or chuck roast or a bottom round roast. These tough cuts get perfectly tender during slow cooking. You can purchase precut beef stew meat or buy a larger piece of meat and cut it into bite-size pieces yourself, trimming away any large pieces of fat. Use the slow cooker directions when time is short. Slow cooker beef stew is a weeknight win—simply prep the ingredients ahead of time and cook on low for 10 to 12 hours. If you're in a rush, you can also cook beef stew in the slow cooker on high for 5 to 6 hours. The 10 Best Slow Cookers For One-Pot Meals, Soups, and Casseroles in 2023 We've found that this easy beef stew recipe actually tastes better the next day (the flavors develop as it chills). For proper storage, cool the beef stew quickly after cooking by placing the pot in a sink filled with ice water. Ladle the cooled stew into a large bowl or individual containers. Cover and store in the fridge for up to three days. To freeze beef stew, divide the cooled dish among shallower freezer-safe containers. Leave 1 inch of space between the top of the stew and the lid so it has room to expand. Freeze for up to three months. Ingredients 2 tablespoon all-purpose flour 12 ounce beef stew meat, cut into 3/4-inch cubes 2 tablespoon cooking oil 3 cup vegetable juice 1 cup water 1 medium onion, cut into thin wedges 1 tablespoon Worcesershire sauce 1 ½ teaspoon instant beef bouillon granules 1 teaspoon dried oregano, crushed ½ teaspoon dried marjoram, crushed ¼ teaspoon black pepper 1 bay leaf 3 cup cubed potato (about 3 medium) 1 ½ cup frozen cut green beans 1 cup frozen whole kernel corn 1 cup sliced carrot (2 medium) Directions Place the flour in a resealable plastic bag. Add the beef stew meat cubes, a few at a time, shaking to coat completely. In a large saucepan or Dutch oven, brown the meat in hot oil; drain any excess fat. Stir in the vegetable juice, water, onion, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Bring the mixture to boiling and reduce the heat. Simmer, covered, for 1 to 1 1/4 hours or until the meat is nearly tender. Stir in the potato, green beans, corn, and carrots. Return to boiling and reduce the heat. Simmer, covered, for about 30 minutes more or until the meat and vegetables are tender. Discard the bay leaf. This beef stew recipe makes 5 servings (about 7 cups). 14 Fall Stew Recipes to Keep You Warm All Season Slow Cooker Directions: You can make our best beef stew recipe in the slow cooker! Prepare and brown the stew meat as above. In a 3 1/2- or 4-quart slow cooker, layer meat, onion, potatoes, green beans, corn, and carrots. Decrease the vegetable juice to 2 cups. Combine the vegetable juice, water, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Pour over the meat and vegetables in the slow cooker. Cover and cook on the low-heat setting for 10 to 12 hours or on the high-heat setting for 5 to 6 hours or until the meat and vegetables are tender. Rate it Print Nutrition Facts (per serving) 331 Calories 13g Fat 36g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 331 % Daily Value * Total Fat 13g 17% Saturated Fat 4g 20% Cholesterol 43mg 14% Sodium 744mg 32% Total Carbohydrate 36g 13% Total Sugars 8g Protein 18g Vitamin C 57.3mg 287% Calcium 60.6mg 5% Iron 3.8mg 21% Potassium 1107mg 24% Folate, total 52.4mcg Vitamin B-12 1.6mcg Vitamin B-6 0.6mg *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.