Recipes Ingredients Meat & Poultry Beef Recipes Hearty Beef Stew 3.0 (306) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print