Ted's Beef Stew

Ted's Beef Stew

21 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    2 h 10 m
  • Ready In

    2 h 40 m
Recipe by  METAXA313

“This hearty stew is great served over egg noodles.”

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Adjust Servings

Original recipe yields 6 servings



  1. Combine the flour, garlic powder, 1 teaspoon salt, and 1 teaspoon pepper in a resealable plastic bag. Place the beef in the bag and shake to coat.
  2. Heat the oil in a large stockpot over medium heat; brown the beef in the hot oil and remove to a plate lined with paper towels. Add the onion to the remaining oil and cook until browned. Pour the beef broth into the stockpot. Stir in the rosemary, thyme, and bay leaves. Season with salt and pepper. Return the beef to the pot. Bring the mixture to a boil; reduce heat to low, cover, and simmer 1 hour.
  3. Add the potatoes, carrots, and celery to the pot. Whisk together the cornstarch and cold water in a small bowl and mix into the stew. Cover and simmer 45 minutes more. Stir in the frozen peas and cook another 15 minutes.

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Reviews (21)

Rate This Recipe


This was a great recipe. I did substitute mushrooms for the peas and I added a bit extra on the seasoning but other then that everything was great.

A. L. Bird

A. L. Bird

Great! This is just the stew recipe I've been looking for. I made no changes except for serving over rice. It was a big hit with my family.



I followed the recipe as stated but didn't add the peas. It was easy to throw together and put in the crock pot for a busy day. After tasting added some A1 and worcheshire sauce.

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Amount Per Serving (6 total)

  • Calories
  • 944 cal
  • 47%
  • Fat
  • 53.8 g
  • 83%
  • Carbs
  • 62.3 g
  • 20%
  • Protein
  • 51.6 g
  • 103%
  • Cholesterol
  • 152 mg
  • 51%
  • Sodium
  • 1201 mg
  • 48%

Based on a 2,000 calorie diet



previous recipe:

Kyle's Favorite Beef Stew


next recipe:

Slow Cooker Beef Stew I