Using our rich Basic Beef Stock as its base, this stew is satisfying and quick to make. Serve over egg noodles or rice.

Martha Stewart Living, January 2003

Gallery

Recipe Summary

Servings:
10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a stockpot, combine stock and reserved beef and tomato pieces. Cover; bring to a simmer over medium-high heat. Add onions, carrots, and dill. Cook, uncovered, until onions are soft, about 30 minutes. Season with salt and pepper.

    Advertisement
  • When ready to serve, add the peas, and cook just until tender and heated through, about 3 minutes. Serve hot.

Advertisement

Reviews