A delicious and easy to make beef stew recipe.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

628 calories; 31.3 g total fat; 90 mg cholesterol; 639 mg sodium. 47.4 g carbohydrates; 38.3 g protein; Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/18/2011
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 shortening I used butter as I had no shortening on hand. I also added more onion used 6 or 7 regular carrots that I cut up instead of the baby carrots and cut the potatoes a bit smaller than called for. Other than those (minor) changes I followed the recipe to a "Tee". It was great but next time I might try using more vegetables: maybe some chopped up tomatoes and peas to make it a little heartier. A great base for a beef stew though!:) Read More
(14)
19 Ratings
  • 5 star values: 11
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/18/2011
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 shortening I used butter as I had no shortening on hand. I also added more onion used 6 or 7 regular carrots that I cut up instead of the baby carrots and cut the potatoes a bit smaller than called for. Other than those (minor) changes I followed the recipe to a "Tee". It was great but next time I might try using more vegetables: maybe some chopped up tomatoes and peas to make it a little heartier. A great base for a beef stew though!:) Read More
(14)
Rating: 4 stars
08/18/2011
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 shortening I used butter as I had no shortening on hand. I also added more onion used 6 or 7 regular carrots that I cut up instead of the baby carrots and cut the potatoes a bit smaller than called for. Other than those (minor) changes I followed the recipe to a "Tee". It was great but next time I might try using more vegetables: maybe some chopped up tomatoes and peas to make it a little heartier. A great base for a beef stew though!:) Read More
(14)
Rating: 4 stars
10/28/2011
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. Read More
(10)
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Rating: 4 stars
08/13/2012
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 beef which was our own fault however we both agreed the flavors of the "broth" were delicious as well as the veggies. The only other thing we did differently was add a little cornstarch to thicken it up a bit but that's just our personal taste. We will definitely make this again but next time we are going to slow cook it and see how that comes out. Over-all a good simple recipe. Read More
(5)
Rating: 5 stars
11/04/2017
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 skillet until about half cooked and then added them to the crockpot (turned it up to high). The only thing different is that I added peas and mushrooms. I also added several spices to bump up the flavor a bit at the end. I didn't add salt earlier because the broth has a lot in it and I wanted to wait to see if it needed more. The spices I added later were: salt, pepper, paprika, onion powder, garlic powder, a little cayenne, celery seed, oregano & basil. Finally, I thickened the broth a bit by putting flour and water in a jar with a lid, shaking vigorously until there were no lumps and then putting into broth. I let it simmer several minutes until the flour cooked. It was great and I will make it again. Read More
(2)
Rating: 5 stars
03/22/2017
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! Read More
(1)
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Rating: 5 stars
08/15/2016
I followed the recipe and everyone loved it even my five-year-old! Read More
(1)
Rating: 4 stars
02/19/2013
It was good! I read the reviews and I also dredged the meat in flour salt and pepper before brownin and I did not drain it. I used whole carrots instead of baby carrots. Read More
(1)
Rating: 5 stars
03/27/2017
Really pleased. Will definitely make it again often. Thank you so much. Read More
(1)
Rating: 4 stars
10/19/2012
this was great! my first ever stew. The potatoes definitely should have been cut up smaller but i had it for dinner and lunch for 4 days. Yummy. Read More
(1)