Prep 30 mins
Cook 5 hrs
This recipe, which was in our church cookbook, is my favorite beef stew that has traditional stew vegetables. The secret ingredient is the cheese.
- 2 lbs stewing beef
- 3 onions, chopped
- 1 cup celery, chopped
- 6 carrots
- 2 potatoes
- 1 (16 ounce) can tomato sauce
- 1 1⁄2 teaspoons salt
- 1⁄8 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 1 cup water
- 6 -8 slices American cheese (or to taste)
- Cut stewing beef into bite-size pieces.
- Scrub potatoes and cut into eighths.
- Peel carrots and cut into 1 inch pieces.
- Combine all ingredients, except cheese, in a casserole dish.
- Cover and bake at 250 degrees for 5hours.
- Alternately, cook in a crockpot on low all day.
- Stir in cheese to melt just before serving.
This was my first attempt at beef stew and we really enjoyed this. I don't usually like American cheese and was little scared at how much I put in the stew. I think I used seven slices of the Kraft singles. But it turned out to be delicious. Next time I make this, I will try it with fresh cheese from the deli. Thanks for a great recipe!
I have to agree the cheese is the secret to this recipe. I would not substitute the American cheese with any other. Also when using the crock pot method cut the water to 1/2 C. I used 6 slices of cheese. I think the 8 slices would be a little too much. A very tasty & EASY recipe, I'll be using this one alot since DH loves beef stew.