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“This recipe is from our local newspaper.”
READY IN:
3hrs 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb stewing beef
  • 2 tablespoons vegetable oil
  • 2 medium onions, coarsely chopped
  • 2 celery ribs, cut into thick slices
  • 2 carrots, peeled and thickly sliced
  • 4 cups beef broth
  • 1 -2 teaspoon salt
  • 14 teaspoon pepper
  • 1 (28 ounce) can whole tomatoes, with juice
  • 1 bay leaf
  • 1 large sprigs rosemary
  • 3 sprigs thyme
  • 4 -5 medium red potatoes, cut into large cubes
  • 3 -4 cups mixed vegetables (turnips, rutabagas, cabbage, corn, peas, green beans, whatever is in your freezer. You can also use )

Directions

  1. Brown the meat in the oil in a dutch oven. Add everything else.
  2. Bring to a boil, then reduce heat to simmer and cook until everything is cooked through.
  3. Alternatively, this can be cooked in a crockpot after the meat has been browned. Add a little water to the pan and deglaze if using this method. (When I cooked my stew, I used this method. I did not add the beef broth, however. I just added 3 tsp of instant beef broth seasoning.) Cook about 6 to 7 hrs on low.
  4. Serve with hot biscuits or cornbread.

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