Hearty Beef Stew
Packed with potatoes and vegetables, this rich tomato soup based Beef Stew is a favorite one dish meal our farmhouse table.
Servings 10 servings
Calories 246kcal
Ingredients
- 10 3/4 ounce can tomato soup
- 1 cup water red wine can be substituted
- 2 beef bouillon cubes
- 1/4 cup flour
- 2 pounds stew meat
- 1 1/2 cups carrots cut in diagonal slices
- 4 onions coarsely sliced
- 3 cups potatoes cut in bite sized cubes
- 1/2 cup celery sliced
- 16 ounces white mushrooms quartered
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Dissolve bouillon in hot water and mix with tomato soup and flour.10 3/4 ounce can tomato soup, 1 cup water, 2 beef bouillon cubes, 1/4 cup flour
- Season with Italian seasoning, salt and pepper.1 tablespoon Italian seasoning, 1 teaspoon sea salt, 1/2 teaspoon black pepper
- Add remaining ingredients to large dutch oven or roasting dish. Stir and cover.2 pounds stew meat, 1 1/2 cups carrots, 4 onions, 3 cups potatoes, 1/2 cup celery, 16 ounces white mushrooms
- Bake at 275°F for 4-5 hours.
- Season to taste and serve when meat and vegetables are tender.
Notes
- Whether using precut stew meat or cutting up a chuck roast ensure pieces of beef are similarly sized and about bite-sized.
Nutrition
Calories: 246kcal | Carbohydrates: 26g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 56mg | Sodium: 617mg | Potassium: 1043mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3361IU | Vitamin C: 22mg | Calcium: 59mg | Iron: 3mg