This recipe dates back at least 15 years when I was on a kick of using my newly gifted slow cooker. At the bottom of the box was a stapled book of recipes. There was one for beef stew, and I thought, “Why not?” Believe me—that recipe included more than six minutes of prep, for sure! I was chopping, slicing and dicing. I was searing and using multiple pans. The stew turned out great, but even in those bygone days before kids, I needed a stew recipe with less prep and one pan. And, voila! I created a way to make delicious beef stew without all the fuss.
HEARTY BEEF AND VEGGIE STEW
Prep time
Cook time
Total time
Author: Momma Chef
Serves: 6
Ingredients
- 2½ pounds (1.1 kg) beef stew meat, cubed
- 2 tablespoons (30 ml) extra-virgin olive oil
- 2 large carrots, peeled and diced
- 3 medium-sized potatoes, diced
- 2 cups (480 ml) tomato juice
- 2 cups (480 ml) beef broth
Instructions
- Preheat the oven to 300°F (149°C), and set a rack in the lower-middle position.
- In a large Dutch oven, heat the olive oil over medium-high heat.
- Add the cubed stew meat, and sear for about 3 minutes per side.
- Remove the pot from the heat, and add the carrots, potatoes, tomato juice and beef broth. Stir everything together, and cover the pot.
- Carefully put the pot in the oven, and cook for 2 hours or until the meat is very tender.
- Remove from the oven, and season with salt to taste.
- Alternatively, you can make this in the slow cooker: First, sear the meat in a pan with the olive oil per the instructions above. Then add the meat, carrots, potatoes, tomato juice and beef broth to the slow cooker, and cook on low for 6 hours or high for 3 hours, until the meat is very tender.
- TIP: Carrots and potatoes are my favorite veggies in the stew, but you can use other variations, such as peas, canned tomatoes or any of your favorites.
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Absolutely delicious and hearty! Served with hot bread and a salad. Definitely a win and will make again.