Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Hearty and delicious. My family's favorite stew for over 30 years. If you prefer, you can substitute basil for the rosemary--I fix it both ways. Update: When I originally made this recipe, I would coat the beef pieces with a flour/salt/pepper mix by shaking them in a bag and then brown them in a couple tablespoons of oil. I eliminated this step to simplify and lower the calories and fat, but if you do it that way it makes for a thicker sauce. Good either way!

Ingredients Nutrition


  1. Shake stew meat up in a bag with flour to cover.
  2. Brown in vegetable oil in stew pot.
  3. Cover with water and bring to a boil.
  4. Simmer for 30 minutes or more. (I like to simmer until the beef is nice and tender).
  5. Add remaining ingredients and add additional water to cover.
  6. Bring to a boil again.
  7. Reduce heat and simmer until vegetables are done, about 15 minutes.
Most Helpful

Very good, the basil blended in very nicely to give the end product a great taste. I did thicken the broth with some cornstarch. I fixed it in the crockpot, 2 hours on high & 6 on low.

Charlotte J January 05, 2002

Great stew Sharlene! A good recipe that is simple and hearty. We ate it over rice & it was wonderful.

Elena Bedner February 02, 2002

Yummy! A little salty but good.

SaraFish April 09, 2002