Recipes Ingredients Meat & Poultry Beef Recipes Hearty Beef Stew 3.0 (306) 8 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 2 hrs 10 mins Servings: 4 5 minutes of prep for a rich, wholesome stew? You can't beat that. Ingredients 1 ½ pounds beef chuck, cut into 1-inch pieces ¼ cup all-purpose flour 2 cans (14.5 ounces each) diced tomatoes with green chiles Coarse salt and pepper ¾ pound small potatoes, halved ½ pound frozen peas and carrots, thawed Directions 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. Johnny Miller 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. Print