Alita tweaked this rich, tomato-based beef stew over the years from her original recipe, which was much less red and contained less vegetables. We're always a little regretful when the pot is empty. Teenagers can wolf it down pretty fast!

Recipe Summary

prep:
20 mins
cook:
2 hrs 20 mins
total:
2 hrs 40 mins
Servings:
12
Yield:
3 quarts
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, salt, and pepper in a resealable bag; add stew meat and shake until meat is coated.

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  • Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add coated meat and loose flour from the bag to the hot oil; cook and stir until browned on all sides, 5 to 10 minutes.

  • Mix tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves into stew meat mixture; bring to a boil. Reduce heat to low and simmer stew, scraping bottom of Dutch oven every 30 minutes, about 1 hour.

  • Stir carrots into stew and cook for 30 minutes more. Add potatoes to stew and cook until potatoes are tender, about 30 minutes. Add mushrooms to stew and cook until tender, about 15 minutes.

Nutrition Facts

485 calories; protein 33.8g 68% DV; carbohydrates 25.9g 8% DV; fat 27.4g 42% DV; cholesterol 98.6mg 33% DV; sodium 678.1mg 27% DV. Full Nutrition

Reviews (11)

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Most helpful positive review

Rating: 5 stars
04/27/2016
Followed the recipe (except I scaled it down for 4) as written for the exception of mushrooms. Made this for company and had to leave them out because of an allergy to them. This was enjoyed by all. Read More
(5)
11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/27/2016
Followed the recipe (except I scaled it down for 4) as written for the exception of mushrooms. Made this for company and had to leave them out because of an allergy to them. This was enjoyed by all. Read More
(5)
Rating: 5 stars
03/14/2016
Beautiful recipe just what I was looking for with the tomato base. Fit perfectly in my 6 quart dutch oven using near exact measurements and I took some extra time to brown the beef in batches. I simmered on low for more than 2 hours with heavy lid and I added the carrots and potatoes at the same time rather than separately as suggested it probably took another hour and then at end added the mushrooms. This was so good! Read More
(2)
Rating: 5 stars
04/08/2017
Everyone loved it! I followed the recipe exactly. Read More
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Rating: 5 stars
02/03/2017
Made as directed but my tomatoes were "chili ready" with a touch of chili powder taste. This only enriched the flavor and made it more robust. Excellent recipe! Thanks! Read More
Rating: 4 stars
10/05/2018
I would definitely say it's a repeat recipe but add more paprika and less Worcestershire sauce. The sauce was a bit much. I'd say add half or 2/3 the sauce and perhaps another 25% paprika. Add more carrots as well. Other than that quite delicious. The recipe doesn't say whether to stew uncovered or not but I tried uncovered and it started to develop a skin on top. I suggest partly covered to allow it to thicken without a skin. Read More
Rating: 4 stars
08/25/2020
This was really really good. The only thing I’d change is to add the carrots and potatoes earlier. I like softer veggies in my stew. Otherwise, perfect! Read More
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Rating: 5 stars
03/30/2017
The family loved this recipe. The tomato base was a nice change from traditional beef stew. The only change I made was to substitute red wine for water. Read More
Rating: 5 stars
12/12/2016
The only change I made was to the number of servings and it was delicious. The family loved it on a chilly day!! Read More
Rating: 5 stars
05/30/2018
I added diced tomatoes along with the sauce and it made it so tasty Read More