Hearty Beef Stew

Prep Time:
5 mins
Total Time:
2 hrs 10 mins

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


  • 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


  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.

    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.

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