Beef Stew

Name: Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 1/2 pounds lean beef cut into cubes; 2 teaspoons salt; 1/2 teaspoon dried basil; 1/4 teaspoon pepper; 2 stalks celery; 4 carrots; 2 onions; 1 can tomato soup; 1/2 soup can water; 3 potatoes

Eats Now Editorial Team · Soups & Stews

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Beef Stew – a delicious recipe with lean beef, salt, basil, pepper, stalks celery, carrots. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 1/2 pounds lean beef cut into cubes
2 teaspoons salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 stalks celery
4 carrots
2 onions
1 can tomato soup
1/2 soup can water
3 potatoes

1
Place beef in 3 quart casserole. Sprinkle with salt, pepper, and basil. Cut all the vegetables into cubes and place on top of the beef except for the potatoes. Combine soup and water and pour over vegetables coating all the pieces. Cover tightly and bake at 300 degrees for 3 hours. Add potatoes and bake 45 minutes longer.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds lean beef cut into cubes, 2 teaspoons salt, 1/2 teaspoon dried basil, 1/4 teaspoon pepper, and more.

Yes, Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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