Ingredients2 h 35 m servings 628
- Heat the shortening in a large skillet over medium-high heat and stir in the beef stew meat. Cook and stir until the beef is evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a large pot, and add beef stock, onion, garlic, bay leaves, beef bouillon, salt, and pepper. Cook on medium heat until beef begins to tender, about 1 hour.
- Melt the butter in a skillet over medium heat. Stir in the carrots; cook and stir until the carrots begins to tender. Stir in the potatoes and celery. Continue to cook and stir until all the vegetables are tender. Transfer the vegetables to the large pot. Simmer until the beef is very tender, about 1 hour more.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 628 calories; 31.3 47.4 38.3 90 639 Full nutrition
ReviewsRead all reviews 16
The stew was great! What I did was: I made a mixture of flour (about a cup) and rosemary (a Tablespoon or so) and rolled the cubes of meat in it before I started to cook them. Then, instead of s...
Delicious. I did not use the vegetable shortening or the butter. It came out perfect and the whole pan of soup was eaten in one night since my family liked ti so much.
My boyfriend and I decided to make this for dinner tonight. This is an excellent base recipe for stew. We wanted to experiment with the cooking technique which resulted in slightly over-cooked b...
This was fantastic. I cooked it in the crockpot. For the first half (meat, broth, onions, etc), I cooked on low for about 4 hrs. Then I chopped up veggies and cooked them in butter in a skille...
I made this today & it was DELICIOUS...i had been craving beef stew & looked up recipes & this one caught my eye!...glad i chose it...OMG DELICIOUS!