My Beef Stew Recipe

Name: My Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs chuck roast, cut in bite-size pieces; 1 medium onion, diced; 2 celery ribs, diced; 1 garlic clove, minced; 1 (14 1/2 ounce) can stewed tomatoes or 1 (14 1/2 ounce) can diced tomatoes or 1 (14 1/2 ounce) can whole tomatoes; 1 (1 ounce) envelope onion soup mix; 4 cups water; 2 bay leaves; ¼ teaspoon dried thyme leaves; 3 -4 carrots, chopped; 2 -3 potatoes, diced; 1 turnip, diced (optional); 1 ½ cups frozen green beans (You can use canned if you like); 1 cup frozen lima beans (or canned if you like) (optional); ½ cup water; 4 tablespoons flour

Servings: persons

2 12 lbs chuck roast, cut in bite-size pieces
1 medium onion, diced
2 celery ribs, diced
1 garlic clove, minced
1 (14 1/2 ounce) can stewed tomatoes or 1 (14 1/2 ounce) can diced tomatoes or 1 (14 1/2 ounce) can whole tomatoes
1 (1 ounce) envelope onion soup mix
4 cups water
2 bay leaves
¼ teaspoon dried thyme leaves
3 -4 carrots, chopped
2 -3 potatoes, diced
1 turnip, diced (optional)
1 ½ cups frozen green beans (You can use canned if you like)
1 cup frozen lima beans (or canned if you like) (optional)
½ cup water
4 tablespoons flour

1
In a large non-stick skillet, add beef in batches and brown well over high heat.
2
Do not crowd beef pieces.
3
Transfer to a large Dutch Oven.
4
Saute onion and celery in skillet until soft.
5
Add to dutch oven, and also add the garlic.
6
(I prefer not to brown the garlic).
7
Add dry onion soup mix, stewed tomatoes, water, bay leaves, and thyme.
8
Simmer slowly for 1 1/2 - 2 hrs., or until meat is almost tender.
9
Turn up heat and add carrots and potatoes.
10
Simmer for 30 minutes.
11
Add frozen beans and simmer 15 minutes more.
12
(If you are using canned veges, drain and add right before serving.
13
).
14
Put 1/2 cup water in a jar or gravy shaker.
15
Add flour and shake until smooth.
16
Add to hot liquid, stirring constantly until thickened.
17
Let it come to a boil and boil for at least 1 minute.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 12 lbs chuck roast, cut in bite-size pieces, 1 medium onion, diced, 2 celery ribs, diced, 1 garlic clove, minced, and more.

Yes, My 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.

That's it — enjoy your meal!

My Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions