I don't know what it is about Beef Stew but it is the epitome of winter warmth! And in the midwest we definitely are in need of that warmth a bowl full of homemade stew brings. Pair it with a delicious warm yeast roll with a pad of butter or even cornbread made in the cast iron skillet makes for the perfect midwestern comfort meal you will ever have. And to top it off it is my Mama's recipe that she made for us growing up and I still have her hand written recipe. All the feels… <3 truly the best!
The flavors of this stew are simple yet so perfect! Not to mention, it only takes about 15 mins to put together making this home cooking easy! This stew cooks all day while you play 😉 …I mean “MOM” ha!
But seriously though, think about the amazing aroma of this home cooked meal as you walk in from a crazy busy day. And the only thing you had to do was the prep work of putting it together!
Doesn't it look amazingly delicious?
I love using a large oval dutch oven for this and I have one similar linked HERE, I suppose you could use a slow cooker for this meal too so you would have to adjust the cooking time for that which I have included in the printable recipe.
Here is how simple it is and how I put it together:
Beef Stew
3 Ibs of stew meat
1 medium onion sliced
1 cup celery cut
2 cups carrots chopped
4 potatoes
1 T salt
1 T sugar
1 T tapioca
Pepper to taste
Mix one can of tomato soup
1/2 can of water
Layer meat on the bottom of the dutch oven – then layer on top chopped onion, carrots, celery, carrots, and potatoes
once all ingredients are layered in this order add tapioca, sugar, and salt
then mix 1 can of tomato soup with 1/2 can of water and pour over the top
add desired pepper to top
I can tomato soup, 1/2 can of water
mix + pour over top cover & cook
in oven at 250° for 5 hours do not left lid!
cook in oven at 250° for 5 hours do not lift lid – this is important release of heat while cooking will take longer and may result in tougher meat. Stew meat requires long slow cooking time to tenderize
*can also use a slow cooker for this recipe and you will want to adjust the temp to low and cook for about 8 hours until tender
It will come out of oven just like this.
Then once you are ready to serve you can stir and you will see nice tenderized juicy almost pull part meat like pictured below.
Now grab a big bowl full and a warm buttered yeast roll or piece of cornbread and enjoy! I hope you enjoy this family favorite of ours!
Do you have a favorite tried and true family recipe? Maybe even one that has your mamas or maybe even grandmas hand writing on it?
For those of you who are more visual and love to have more of a step by step tutorial here is one just for you!
Beef Stew
Equipment
- Cast Iron Dutch Oven 7 Quart
Ingredients
- 3 lbs Stew Meat
- 1 onion sliced
- 1 cup celery cut – usually 2 stalks
- 2 cups carrots cut – usually 3-4
- 4 potatoes chopped
- 1 tbsp salt
- 1 tbsp tapioca
- 1/2 tsp pepper or pepper to taste
- 10.75 oz tomato soup one can
- 5.375 oz water 1/2 of can
Instructions
- Layer meat on the bottom of the dutch oven – then layer on top chopped onion, carrots, celery, carrots, and potatoes
- once all ingredients are layered in this order add tapioca, sugar, and salt
- then mix 1 can of tomato soup with 1/2 can of water and pour over the top
- add desired pepper to top
- cook in oven at 250° for 5 hours do not lift lid – this is important release of heat while cooking will take longer and may result in tougher meat. Stew meat requires long slow cooking time to tenderize
- *can also use a slow cooker for this recipe and you will want to adjust the temp to low and cook for about 8 hours until tender
Nutrition
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so so good! I a so glad I tried this one!