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Beef Stew Recipe

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easy beef stew recipe

Beef Stew

Stephanie Gallagher

Easy Beef Stew Recipe

The long, slow cooking process makes the meat in this beef stew melt-in-your-mouth tender. This beef stew is really a meal in and of itself. Serve it for Sunday dinner with baked rice pudding for dessert.

Prep Time: 30 minutes

Cook Time: 5 hours

Total Time: 5 hours, 30 minutes


  • 2-3 lbs. beef stew meat or chuck roast, cut into 2-inch cubes
  • 1/2 cup all-purpose flour
  • 2 Tbsp. olive oil
  • 1 cup baby carrots
  • 4 stalks celery, cut into 2-inch chunks
  • 2 medium yellow onions, peeled and quartered
  • 3 large Russet or Yukon Gold potatoes, peeled and diced into 2-inch chunks
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly-ground black pepper
  • 1/4 tsp. crushed red pepper flakes
  • 2 cups V-8 juice


  1. Preheat oven to 250 degrees F.

  2. In a large bowl, toss beef with flour, making sure all sides of the beef cubes are coated, shaking off excess flour.

  3. Heat olive oil in a large skillet over medium-high heat. Add beef to the skillet. Brown on all sides.

  4. Transfer beef to an oven-proof 5-quart dutch oven with a lid (an enameled cast iron dutch oven works best). Add carrots, celery, onions, potatoes, salt, pepper and red pepper flakes. Pour V-8 juice all over beef and vegetables.

  5. Stir. Cover and cook 5 hours.
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