Tomato-Less Beef Stew

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READY IN: 8hrs 30mins
Recipe by ratherbeswimmin

In ‘Come Home to Supper’ by Christy Jordan

Ingredients Nutrition

  • 1 cup all-purpose flour
  • 2 lbs beef stew meat, cut into bite-size pieces
  • 2 teaspoons vegetable oil
  • 4 cups beef broth
  • 12 cup all-purpose marinade (Dale's Seasoning or Moore's Original Marinade)
  • 5 medium potatoes, unpeeled, scrubbed, and cubed
  • 4 large carrots, sliced into 1/2-inch chunks
  • 1 12 cups frozen pearl onions (or 1 large onion, chopped)
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper


  1. If using an oven, preheat it to 325 degrees.
  2. Place the flour in a large bowl, add the meat, and stir to coat.
  3. Transfer the coated meat, shaking off the excess flour, to a plate.
  4. Place the oil in a large skillet and set over med-high heat.
  5. Add the meat and cook, stirring often, just until browned on all sides, about 5 minutes.
  6. Transfer the browned meat to a 6-quart slow cooker or heavy Dutch oven with a lid and add the beef broth, marinade, potatoes, carrots, onions, Italian seasoning, salt, and pepper.
  7. If using a slow cooker, cover and seal the pot and cook until the meat and vegetables are tender, 7-8 hours on LOW, 3-4 hours on HIGH.
  8. If using a Dutch oven, cover and bake until the meat and vegetables are tender, 2 hours.
  9. Transfer the stew to a large serving dish and serve.

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