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Sunday Beef Stew

  • Author: kate jones
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 8-10


A hearty, comforting, and EASY beef stew recipe perfect for cozy nights inside!


  • 1 pound baby potatoes, cut into bite-sized pieces
  • 45 medium carrots, peeled and chopped
  • 4 stalks celery, chopped
  • 1 large or 2 small onions, chopped
  • 56 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
  • 23 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!