Description

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

Ingredients

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

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Instructions

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.

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. I’ll keep working on it and see if I can figure it out!