Hearty Beef Stew

5 minutes of prep for a rich, wholesome stew? You can't beat that.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Everyday Food, December 2012


  • 1 1/2 pounds beef chuck, cut into 1-inch pieces
  • 1/4 cup all-purpose flour
  • 2 cans (14.5 ounces each) diced tomatoes with green chiles
  • Coarse salt and pepper
  • 3/4 pound small potatoes, halved
  • 1/2 pound frozen peas and carrots, thawed


  1. Preheat oven to 375 degrees. In a large heavy pot, toss beef with flour. Stir in tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper, and 4 cups water. Bring to a boil over medium-high, transfer to oven, and cook 1 hour. Stir in potatoes and cook until beef and potatoes are tender, about 1 hour more. Stir in peas and carrots and let sit 5 minutes before serving.

Cook's Notes

This can also be made in a slow cooker: Reduce water to 1/2 cup, add potatoes at the beginning with the other ingredients, and cook on high for 5 hours.


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