Go Back
+ servings
This hearty Beef Stew is ready to go in the oven in about 30 minutes. Slow oven heat makes tender beef and savory stew. Great for stocking the freezer!
Print Recipe
4.6 from 5 votes

Tender Beef Stew

Prep Time30 mins
Cook Time1 hr 15 mins
Total Time1 hr 45 mins
Servings: 8
Author: Mirlandra Neuneker

Ingredients

  • 3 pounds beef chuck trimmed and cut into 1" cubes
  • beef fat or olive oil for browning I save the fat when I brown hamburger
  • 1/4 cup flour
  • 1 tsp. salt
  • 1 1/2 tsp. fresh ground black pepper
  • 6 cups hot water
  • 3 Tbsp. Better Than Bouillon Beef Base or your favorite bullion
  • 14 - 16 oz diced tomatoes from can or fresh
  • 2 large carrots sliced into pennies
  • 1 1/2 pounds of white potatoes peeled and chopped
  • 4 stalks of celery sliced thinly
  • 1 onion chopped
  • 8 oz crimini mushrooms sliced
  • 3 Tbsp. butter
  • 2 pinches salt
  • additional salt and pepper to taste
  • white pepper to taste if desired
  • parsley to garnish

Instructions

  • Note: I like to chop all the vegetables and then the meat before beginning the recipe. Then once I begin, I can simply add what I need as I go.
  • Put a 15-16 quart oven proof pot on medium - high heat. Add butter, celery, onion, mushrooms and the 2 pinches of salt. Sautee until the onion is golden brown, about 8-10 minutes. Add oil as needed to prevent sticking. Remove to a large mixing bowl.
  • Preheat oven to 325 F.
  • Add half of the beef to the pot. Cook it in hamburger fat or oil on medium-high heat until the beef is browned but some red is visible (inside should be very rare). Add it to the bowl with the onion mixture and cook the other half the meat the same way. Put the beef and onion mixture from the bowl back into the pot.
  • Add the flour, 1 tsp. salt and 1 1/2 tsp. pepper, stirring to combine.
  • Add water, bouillon, tomatoes, carrots and potatoes and turn the stove up to high until the stew has come to a simmer.
  • Stir and make sure all the vegetables are submerged in the broth. Cover the pot and transfer to the preheated oven for 1hr and 15 min. At the end of the cooking time, check potatoes and carrots to ensure they are fork tender. (If not, another 15 minutes should do it.) Taste for salt and pepper and adjust as necessary (I like to add a lot more pepper and some white pepper).
  • Garnish with fresh parsley and serve with homemade bread or rolls and butter.

Notes

This recipe makes about 18 cups of soup, 8oz each.