Old Fashioned Beef Stew

Name: Old Fashioned Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. beef cubes; 2 tsp. salt; 1/4 tsp. pepper; 1 chopped onion; 6 medium carrots, peeled and cut; 1 bay leaf; 6 potatoes, peeled and cut; 2 c. frozen peas and corn; 2 or 3 Tbsp. cornstarch; water

Eats Now Editorial Team · 1035 kcal · Soups & Stews

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Old Fashioned Beef Stew – a delicious recipe with beef cubes, salt, pepper, onion, carrots, bay leaf. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

2 lb. beef cubes
2 tsp. salt
1/4 tsp. pepper
1 chopped onion
6 medium carrots, peeled and cut
1 bay leaf
6 potatoes, peeled and cut
2 c. frozen peas and corn
2 or 3 Tbsp. cornstarch
water

1
Brown beef cubes.
2
Boil potatoes, carrots, corn and peas in a pot of water.
3
Add beef cubes.
4
Pour 2 cups of water into the frying pan that you browned the beef in.
5
Boil it.
6
Then pour it into the pot with the potatoes, carrots, peas, corn and beef.
7
Mix cornstarch and water in a jar; shake it.
8
Add, a little at a time, to thicken the gravy.

1035

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 2 lb. beef cubes, 2 tsp. salt, 1/4 tsp. pepper, 1 chopped onion, and more.

Yes, Old Fashioned 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
Calories
1035 kcal
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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