Raven's Beef Stew


A delicious and easy to make beef stew recipe.

Prep Time:
15 mins
Cook Time:
2 hrs 20 mins
Total Time:
2 hrs 35 mins
6 servings


  • ½ cup vegetable shortening

  • 2 pounds cubed beef stew meat

  • 2 quarts beef stock

  • ½ onion, chopped

  • 3 cloves garlic, minced

  • 2 bay leaves

  • 2 cubes beef bouillon

  • ¼ teaspoon salt

  • ½ teaspoon pepper

  • 2 tablespoons butter

  • ½ (16 ounce) package baby carrots, chopped

  • 6 potatoes, quartered

  • 2 stalks celery, chopped


  1. 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.

  2. 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.

Nutrition Facts (per serving)

628 Calories
31g Fat
47g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 628
% Daily Value *
Total Fat 31g 40%
Saturated Fat 11g 53%
Cholesterol 90mg 30%
Sodium 639mg 28%
Total Carbohydrate 47g 17%
Dietary Fiber 7g 24%
Total Sugars 8g
Protein 38g
Vitamin C 65mg 327%
Calcium 81mg 6%
Iron 6mg 31%
Potassium 1610mg 34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.