“Savory beef cubes simmer to tenderness along with carrots and potatoes in a rich beef broth for a full-flavored and satisfying stew.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Stir the flour and black pepper on a plate. Coat the beef with the flour mixture.
- Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the saucepot. Pour off any fat.
- Stir the broth, water, thyme, and bay leaf in the saucepot and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1 1/2 hours.
- Add the carrots and potatoes to the saucepot. Cover and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender, stirring occasionally. Remove and discard the bay leaf.
Nutrition
Amount Per Serving (4 total)
- Calories
- 371 cal
- 19%
- Fat
- 19 g
- 29%
- Carbs
- 26.8 g
- 9%
Based on a 2,000 calorie diet
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Reviews (40)
Rate This Recipe
"Made enough for 8 people and it was ALL GONE! Used olive oil vs. vegetable oil and the beef was mega tender. Overall a basic good tasting Beef stew...." See more"
mommykristen
"Very good base recipe. I made a couple changes to suit our families taste. I used 2lb meat, added 1/2 onion, diced, when I browned the meat. Also added 3 cloves of garlic, chopped, when I added the br..." See moreoth and 1 1/2 cup chopped celery when I added the carrots. I didn't add potatoes to the pan but served the stew over mashed potatoes instead. Big hit with the Hubby & kids!"
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