This hearty beef stew is a timeless comfort food perfect for chilly nights. Because it requires several hours of slow simmering, we recommend using tougher cuts like chuck, shoulder roast, or round roast. These cuts become incredibly tender when cooked low and slow. You can buy pre-cut stew meat or purchase a larger roast, trim off excess fat, and cube it yourself.
Short on time? Use a slow cooker! It’s a great option for a weeknight dinner—just prep the ingredients ahead of time and cook on low for 10–12 hours, or high for 5–6 hours.
To store leftovers safely, cool the stew quickly by placing the pot in a sink filled with ice water. Once cooled, transfer to large containers or individual meal-size containers, cover tightly, and refrigerate for up to 3 days. For freezing, place cooled stew into shallow, freezer-safe containers, leaving 1 inch of headspace at the top for expansion. Stew can be frozen for up to 3 months.
Ingredients
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2 tablespoons all-purpose flour
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12 oz stew beef, cut into ¾-inch cubes
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2 tablespoons cooking oil
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3 cups vegetable juice (like V8)
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1 cup water
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1 medium onion, thinly sliced
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1 tablespoon Worcestershire sauce
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1½ teaspoons instant beef bouillon granules
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1 teaspoon dried oregano, crushed
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½ teaspoon dried marjoram, crushed
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¼ teaspoon black pepper
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1 bay leaf
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3 cups diced potatoes (about 3 medium)
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1½ cups frozen cut green beans
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1 cup frozen whole-kernel corn
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1 cup sliced carrots (about 2 medium)
Directions
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Coat the meat: Place flour in a resealable plastic bag. Add beef cubes, seal, and shake until the meat is evenly coated.
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Brown the beef: In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the beef and cook until browned on all sides. Drain off any excess fat.
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Simmer the base: Stir in vegetable juice, water, onion, Worcestershire sauce, bouillon granules, oregano, marjoram, black pepper, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1½ hours, or until beef is nearly tender.
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Add vegetables: Stir in potatoes, green beans, corn, and carrots. Return to a boil, reduce heat again, and simmer—covered—for another 30 minutes or until beef and vegetables are fork-tender.
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Finish: Discard the bay leaf. Makes about 5 servings.