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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Old-Fashioned Beef Stew
Directions
- 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.
- 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.
Nutrition Facts (Old-Fashioned Beef Stew)
- Per serving:
- 331 kcal ,
- 13 g fat
- (4 g sat. fat ,
- 2 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 43 mg chol. ,
- 744 mg sodium ,
- 36 g carb. ,
- 6 g fiber ,
- 8 g sugar ,
- 18 g pro.
Reviews (1)
Emily Meyer
1040 Days Ago
In the cookbook it's 1/2 tsp of marjoram, not 12 tsps.