Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

This is a very simple and tasty beef stew. I always use the lower sodium soups. The house always smells so good when we get home from work! Perfect on a cold winter day. Feel free to spice the soup up. I usually sprinkle some spicy salt-free seasoning on the meat and vegetables.

Ingredients Nutrition

  • 2 12 lbs beef chuck or 2 12 lbs beef rump, cut into 1 1/2 inch cubes
  • 1 12 cups onions, chopped
  • 1 cup celery, sliced
  • 2 cups carrots, sliced
  • 2 cups potatoes, cut into chunks (leave the peel on)
  • 1 (8 ounce) can tomato sauce
  • 1 (14 ounce) can beef broth
  • 1 (10 3/4 ounce) condensed golden mushroom soup
  • 1 12 cups vegetable juice (such as spicy V-8)
  • salt and pepper

Directions

  1. Place the beef cubes into a large greased
  2. baking dish (10x14 inch).
  3. Layer the vegetables on top of the meat.
  4. Sprinkle with salt and pepper.
  5. In a medium sized bowl, combine the tomato sauce, beef broth, soup and vegetable juice.
  6. Pour over the meat and vegetables.
  7. Cover tightly with lid or foil.
  8. Bake at 325 degrees for 3-4 hours.
  9. Stir well before serving.

Reviews

(1)
Most Helpful

This was ok for me. I tend to like stews a little more thicker so if that is what you are looking for this recipe is not for you. I followed it exactly as stated and it was just "ok" it didnt wow me.

sosiboys December 09, 2007

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