As a kid, we ate a lot of beef stew. In fact, this recipe was our standard Sunday dinner. Everything would go into the Dutch oven and then into the oven before we went to church and when we got home 3 hours later, it would be ready. We ate it with whole wheat bread and butter and it felt warm and homey.
A hearty, comforting, and EASY beef stew recipe perfect for cozy nights inside!
- 1 pound baby potatoes, cut into bite-sized pieces
- 4–5 medium carrots, peeled and chopped
- 4 stalks celery, chopped
- 1 large or 2 small onions, chopped
- 5–6 cloves garlic, minced
- 3 cups vegetable juice cocktail (like V8 or Bloody Mary Mix)
- 1 10-ounce can condensed tomato soup
- 10 ounces water (just use empty soup can to measure)
- 1 teaspoon basil
- 2 beef bouillon cubes or 2 teaspoons beef base
- 1/2 teaspoon freshly ground black pepper
- 2–3 pounds lean beef stew meat, cut into smaller cubes if necessary
Preheat oven to 300 F. Combine all the ingredients in a large Dutch oven or other heavy oven-safe dish with a tight-fitting lid. Cook for 3 hours.
I haven’t had great luck making this in the slow cooker or the pressure cooker–the recipe seems to rely on a little evaporation and when I’ve made it using these methods, the stew ends up a little soupy/watery. I’ll keep working on it and see if I can figure it out!