Granny's Beef Stew

Granny's Beef Stew

21 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    3 h
  • Ready In

    3 h 15 m
Becky Riley
Recipe by  Becky Riley

“Flavorful and filling beef stew. Best if made the day before serving.”

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Adjust Servings

Original recipe yields 8 servings



  1. Heat oil in a large pot over medium heat. Coat beef with flour. Place in the pot, and evenly brown on all sides.
  2. Place 2 cups boiling water, Worcestershire sauce, and garlic powder into pot with beef. Season with salt and pepper. Reduce heat to low, and simmer beef for 2 hours, or until tender.
  3. Add onion, carrots, diced tomatoes and potatoes to pot. Continue cooking 30 minutes to 1 hour, until vegetables are soft.

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Reviews (21)

Rate This Recipe


This is a good standard beef stew recipe, but I thought it would have been better with a lot fewer tomatoes, maybe even less than half of what the recipe calls for.



I loved this recipe. I through all the ingredients in the crockpot in the morning, and that evening my husband and I enjoyed a delicious meal. I served rye bread too. Rye bread always goes wll with stew.



This stew was very filling and tasty! Easy ingredients, I had them all around the house so I didnt even have to go to the store; that's points in my book. =)

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Amount Per Serving (8 total)

  • Calories
  • 322 cal
  • 16%
  • Fat
  • 14 g
  • 22%
  • Carbs
  • 25.4 g
  • 8%
  • Protein
  • 22.1 g
  • 44%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 376 mg
  • 15%

Based on a 2,000 calorie diet



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Cuban Beef Stew


next recipe:

Slow Cooker Beef Stew