Beef Stew | Midwest Living

Beef Stew

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Beef Stew

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  • Makes: 6 servings
  • Prep 25 mins
  • Cook 1 hr

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Ingredients

  • 1 pound boneless beef chuck, cut into 3/4-inch cubes
  • 2 tablespoons cooking oil
  • 2 14 - ounce can beef broth
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons snipped fresh oregano or 3/4 teaspoon dried,crushed
  • 2 teaspoons snipped fresh basil or 3/4 teaspoon dried, crushed
  • 1/2 teaspoon ground black pepper
  • 2 cups cubed, unpeeled Yukon Gold potatoes or other potatoes (2 potatoes)
  • 1 cup frozen cut green beans
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 15 - 16 - ounce can great Northern beans, rinsed and drained
  • 1 14 1/2 - ounce can diced tomatoes
  • 1 small yellow summer squash or zucchini, sliced

Directions

  1. In Dutch oven, brown meat, half at a time in oil. Drain fat. Return meat to pan. Stir in broth, Worcestershire, dried herbs and pepper; bring to a boil. Reduce heat; simmer, covered, 1 hour.
  2. Stir in potatoes, green beans, carrots and celery. Bring to boiling. Reduce heat; simmer, covered, 20 minutes. Stir in northern beans, undrained tomatoes, squash and fresh herbs, if using. Return to boil; reduce heat. Cover; simmer for 5 minutes more. Makes 6 servings.

Nutrition Facts

(Beef Stew)

Servings Per Recipe 6, carb. (g) 30, sodium (mg) 787, Fat, total (g) 9, chol. (mg) 55, cal. (kcal) 297

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