Southern Style Beef Stew

Southern Style Beef Stew


"This is how my mother in law makes beef stew and she is from Alabama. As southern as you can get. Do not use generic tomatoes, they make this bland. I use arm shoulder roast and cut it up cause some beef stew meat is too tough. You can also make this with turtle meat and call it turtle stew, that's what we do! You can adjust the ingredients according to your own taste. We love to eat this with buttered bread."

Ingredients 1 h 40 m {{adjustedServings}} servings 373 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 488 mg
  • 20%

Based on a 2,000 calorie diet

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  1. Melt butter in a Dutch oven over medium-high heat. Add beef, and quickly brown on all sides. Pour in the diced tomatoes with green chilies, and stewed tomatoes. Add the okra, lima beans and corn. Bring to a boil, and reduce heat to medium.
  2. Simmer for about 1 hour. Add potatoes, and continue to simmer for another 30 minutes, or until meat is very tender.
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  • Note
  • If you can find a frozen vegetable Gumbo mix, you may substitute that for the vegetables.
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Reviews 9

  1. 12 Ratings


This is a mighty fine recipe... just like Mom's... now some folks on here said something about tough meat.. Well the secret to cooking down tough meat is to seer it first to just brown the outsides... then get out your pressure cooker to cook it down in 20 minutes or less... let it cool down and cook the rest of your ingrediants all together either with the cooker top on or just left open like a regular pot... that tough piece of meat will fall apart and be as tender as you could ever imagine.


Stew meat needs to be cooked at least 2 to 2 1/2 hours. Then it will be tender. Cook meat for about an hour and a half, then add all the vegetables and cook for another hour.

Cindy T.

As a true southerner, I would suggest serving this with cornbread and a green salad. Delicious! Make sure you salt & pepper the meat well before browning. I also add a few shakes of seasoned salt when adding the tomatoes, Also, just because I like mine a little more soupy, I add some beef broth or water flavored with beef bouillon. As far as spicing it up,I put a bottle of tabasco pepper sauce on the table for those who like a little more kick. The tabasco flavor blends perfectly with this stew. This is the easiest way to please everyone without making it too spicy or too mild. Thanks for sharing a great recipe!