As a kid, we ate a lot of beef stew. In fact, this Hearty Beef Stew 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. I’ve changed the old standard a little–added some (a lot of) garlic, substituted V8 for tomato juice and beef bouillon instead of just salt. But really, it’s all the same: something easy, nourishing, and delicious that just about everybody loves.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Baby potatoes
- Carrots
- Celery
- Onion
- Fresh garlic
- Vegetable juice cocktail – Like V8 or Bloody Mary Mix.
- Condensed tomato soup
- Water
- Basil
- Beef bouillon cubes or beef base
- Black pepper
- Beef stew meat
- Bay leaf – Optional, but adds a great depth of flavor.
- Stew Meat – You’ll also need some lean stew meat. You may need to cut some of the pieces into something a little more bite-sized.
How to Make Hearty Beef Stew
- Cut the veggies–I usually make the potatoes on the large side of bite-sized, the carrots and celery on the small side of bite-sized, and then the onions chopped pretty small because I don’t like them in chunks. But you can do it however you like! Combine all the ingredients in a large Dutch oven or other heavy oven-safe dish with a tight-fitting lid.
- Pop that in the preheated oven for 3 hours, and that’s it!
Storing and Other Tips
- Store cooled stew in and airtight container in the refrigerator and enjoy within 3-4 days for best results.
- Stew freezes well! Feel free to freeze individual portions for an easy meal on busy days.
- Crock Pot Instructions: Follow the instructions as written, but reduce the water and V-8 by about half. Combine everything in your crock pot. Cook 6-8 hours on low or 4-6 hours on high.
Frequently Asked Questions
Yes! Soups and stews are often even better when reheated and usually freeze really well. You can prepare the stew and reheat as needed, or freeze individual portions in silicone muffin tins or Souper Cubes for an easy lunch or dinner.
Sure! Potatoes, carrots, onions, and celery are standard stew fare, but feel free to add whatever additional vegetables you like. Mushrooms are a great addition. If adding frozen peas, I recommend adding them at the end of cooking to heat through or they can get mushy.
Sure. Lamb works well in this recipe. I imagine it would be great with wild game like elk or venison as well.
Hearty Beef Stew
Equipment
Ingredients
- 1 pound baby potatoes cut into bite-sized pieces
- 4-5 carrots, medium peeled and chopped
- 4 stalks celery chopped
- 1 onion, large, chopped or 2 small, 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
- ½ teaspoon black pepper, freshly ground
- 2-3 pounds beef stew meat, lean cut into smaller cubes if necessary
- bay leaf optional, but adds great flavor
Instructions
- Preheat oven to 300℉. Combine all the ingredients in a large Dutch oven or other heavy oven-safe dish with a tight-fitting lid. Lay a bay leaf on top (if using), cover, with lid, and cook for 3 hours.
Notes
- 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. If you’d like to try it either of these ways, I would recommend reducing the water and possibly the V-8. This has not been tested, so just know you’ll be in uncharted territory!
- Store cooled stew in and airtight container in the refrigerator and enjoy within 3-4 days for best results.
- Stew freezes well! Feel free to freeze individual portions for an easy meal on busy days.
Questions & Reviews
Can I tell you , since I don't usually have time to, how much I love your blog!! ThaNK YOU!
Mmmmmm, I can't wait until it's cold enough to have a nice warm stew!
Oh I loved the Boxcar Children!!! I read the entire series as a child. It was such an adventure. Hardly anyone else has ever heard of them. I love this site. Thank you so very much. I usually fix at least one of your recipe every weekend.
I looooved those books too!
Cherie–Those are indeed pearl onions! I only had one onion handy and I had a bag of frozen pearl onions, so I used about 1/2 a bag, maybe a little more, in place of the second onions. They were really good, but I think they were a little controversial texture-wise–some people loved them and some people hated biting into a whole onion, so I left them out in the instructions. But you could certainly use a standard bag of frozen pearl onions in place of the two onions.
I LOVE The Boxcar Children!!! I read it (and all of the rest in the series) over and over again!
Is it just me or it looks like from the picture that there are pearl onions in the stew?
I loved The Boxcar Children and my children have too!
Your stew looks delicious! This would be perfect for a chilly afternoon of football!! Thanks for another winning recipe!
ved Box Car Children also and the way life seemed so adventurous and simple. I love the memory of reading them aloud with my Dad and brother. I LOVE your site and love that the recipes are all yummy and inspiring! I have yet to meet a recipe of yours that our family didn't LOVE to eat. What a pleasure it is to cook!
Funny that I remember similar changes in my house as a kid when my mom died and my dad remarried…pot roast or stew every Sunday after church.
Thanks to both of you for all you share with us about food and your life experience. We are huge fans!
I had an ancient copy of The Boxcar Children when I was a kid, and I felt the same way about their "playing house!" Another one I loved was Mandy, by Julie Andrews Edwards, where the little heroine finds a tiny English cottage and sets up house.
I am always up for a new beef stew recipe, thanks for sharing yours!