International Beef Stew

International Beef Stew

11
GRIZZLY_JIMM 0

"This is a combination of three recipes- traditional American, Irish and Italian stews. Cooked very slowly, the beef will be very tender and the flavor unique. Served with yeast rolls or other bread, it makes a full meal."

Ingredients 5 h 20 m {{adjustedServings}} servings 573 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 573 kcal
  • 29%
  • Fat:
  • 30.2 g
  • 47%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 48.1 g
  • 96%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. Preheat oven to 250 degrees F (120 degrees C).
  2. In a large, ovenproof pot, combine beef, onions, carrots, potatoes, celery, mushrooms, mixed vegetables, tomatoes. Season with garlic, rosemary, sage, basil, salt, pepper. Pour in water. Cover tightly with foil and bake 5 to 6 1/2 hours.
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Reviews 11

  1. 12 Ratings

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E.J. FRANK
7/29/2003

I tried this recipe for company - 4 adults and 2 children. The children ate but were a bit slow with praise. The adults loved it. Only problem with this is that there's WAY too much rosemary. Also, there must be a misprint, because there's NO WAY you can make this with 8 cups of water. My Dutch oven only allowed me to put in 3 and that was more than enough. To compensate for the overwhelming flavor of rosemary - because that's all we could taste - we added more crushed tomatoes and beef broth. Next time I made it I will use only a taste of rosemary. But it was simple and very flavorful. Thanks.

KWALKER308
7/29/2003

Way too much water to be called a stew, so I called it beef soup and the family loved it. I decreased the rosemary and added other spices my family likes. If you want a stew, I'd only add water to cover the meat and veggies and I'd add some flour or cornstarch, if needed, a half-hour before serving. This is a keeper because it's so easy and the meat is so tender.

Janis
1/5/2006

Excellent Stew! I followed the other recommendations and used less rosemary, way less, only 1/2 teaspoon. I also coated the stew meat in flour and browned in 1/4 cup of butter. I'll make this again.