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Beef Stew

Beef Stew

A recipe for a hearty stew with beef, potatoes, tomatoes, and carrots.
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 People
Author Renee

Ingredients

  • 1 pound beef chunks about 1 to 1 1/2-inch chunks
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 3 tablespoons bacon fat or cooking oil
  • 1 small onion diced
  • 1/2 cup celery diced
  • 1 can diced tomatoes 28 ounces
  • 1 can tomato juice 5.5 ounces
  • 1 teaspoon soy sauce
  • 4 carrots
  • 1 1/2 pounds russet potatoes

Instructions

  1. Season the beef with salt and pepper. Heat the bacon fat in a medium dutch oven or similar pot with a tight-fitting lid over medium-high heat. Cook the beef, in batches, until browned and transfer to a plate and set aside. Lower the heat to medium and cook the onions and celery until soft and translucent. Add the tomatoes, tomato juice, and soy sauce to the pot and stir to combine. Add the beef back to the pot and stir. Bring it to a boil, cover, turn the heat to low and simmer for 1 hour.
  2. Peel and chop the carrots into bite-sized chunks. Add the carrots to the pot, stir, cover, and simmer for 45 minutes. Peel and chop the potatoes into 1-inch cubes. Add the potatoes to the pot, stir, cover, and simmer for 45 minutes or until the potatoes are soft. Add additional salt and pepper to taste.

Recipe Notes

A recipe for a hearty stew with beef, potatoes, tomatoes, and carrots.