Classic Beef Stew

classic beef stew
Stews are the perfect cold weather meal.  You can make them ahead of time and they freeze well too.  To keep the stew healthful use lean beef  rather than fattier cuts and add lots of vegetables.
Recipe By: Laura's Lean Beef
  • Prep25 min |
  • Total3hr 10min |
  • Serves 8


    • 1 tablespoon vegetable oil
    • 2 pounds Laura's Lean Eye of Round Roast cut into 2-inch cubes
    • 2 cups sliced onioins
    • 4 cloves garlic, chopped
    • 1 each green bell pepper, sliced
    • 4 large celery stalks, cut into 2-inch pieces
    • 8 medium carrots
    • 4 large baking potatoes (about 2 pounds) cut into eighths
    • 1 can 28 ounce can whole tomatoes
    • 1 each 15-ounce can tomato sauce
    • 1 tablespoon soy sauce
    • 1 teaspoon Worcestershire sauce
    • 1 cup fat-free beef stock (double strength)
    • 1 tablespoon dried basil
    • 1 - salt and pepper to taste


Preheat oven to 350 degrees. 

Heat oil in skillet. On medium-high heat, sear meat cubes in skillet until browned on all sides. 

In a separate bowl, combine canned tomatoes, tomato sauce, soy sauce, Worcestershire sauce, beef stock, basil, salt and pepper. Mix thoroughly. Pour mixture over meat and vegetables in roasting pan. 

Cover and bake for 45 minutes at 350 degrees. Reduce heat to 250 degrees and bake for 2 hours or until meat is very tender to the fork. Baste occasionally.

Crock Pot Variation:

Place all ingredients in a crock-pot on low heat for 8 hours.
Recipes From - The Gourmet Food And Cooking Resource