Old Fashioned Beef Stew

Old Fashioned Beef Stew

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  • 2 pounds round or chuck, 1 1/4′ cubes
  • 1 onion, diced
  • 5 to 6 potatoes, peeled and cut into 1 1/2 to 1 3/4″ chunks
  • 3 medium-sized carrots, peeled, in about 1” chunks, thick ends sliced in half the long way first
  • 1 to 2 stalks celery, cut crosswise into 3/8″ slices (about a cup)
  • 1 cup frozen peas, optional
  • 28 ounce can of crushed tomatoes
  • 1 to 2 cups water
  • 3 tablespoons instant tapioca
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1/2 teaspoon pepper


Oven Option:

Preheat oven to 250 degrees F.

Place all ingredients, using 2 cups water, in a Dutch oven with a tight fitting lid. Stir together. For easier cleanup, wipe down any residue from stirring that is above the level of the food. Cover and bake without lifting lid for five hours.

Slow Cooker Option:

Place all ingredients slow cooker, using one cup of water. Mix, cover and cook on low for 8 hours or high for 5 until meat is tender.

For Both Options:

Taste before serving and adjust seasoning to taste. If stew seems too thick, feel free to add a little water.

Keywords: Beef, Carrots, celery, Chuck Roast, Family Recipe, Peas, Potatoes, Round Steak, Slow Cooker, Stew

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