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“Mom's recipe shows how versatile stew was. The specifics called for? Beef; an assortment of winter vegetables of any amount - frozen or fresh; and for liquid..your choice of tomato juice, water or bullion. For the sake of the recipe program, I randomly picked exact measurements and lazily choose the frozen vegetable route. But if you keep reading you'll find mom's original directions, so relax and do whatever works.”
2hrs 10mins
1 pot

Ingredients Nutrition


  1. Take 2 pounds or so of beef in 1-in. cubes, brown in skillet or deep pan, then add an assortment of potatoes, carrots, celery, onion, peeled and diced. Any amount you want. Or use the frozen vegetables from the store.
  2. Add desired amount of salt, Lawrey's Seasoning, and any other seasoning you wish. A little parsley is good. Add 1-2 cups of tomato juice or water or bullion.
  3. Bring to a boil, then turn back to simmer. Cook 2 hours or until desired doneness.
  4. Thicken liquid with 3 tablespoons flour mixed with a little water.

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