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Mom's Slow-Cooked Beef Stew

Course Entree
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings 4 -6
Author Sarcastic Cooking

Ingredients

  • 2 Pounds Beef round steak, stew meat, or tenderloin
  • 6 Small Potatoes peeled*
  • 1 Yellow Onion peeled and chopped
  • 3 Carrots peeled and sliced
  • 3 Stalks Celery chopped
  • 2 Tablespoons Cornstarch
  • 1 14.5 oz Can Crushed Tomatoes
  • 1 13 oz Can Tomato Sauce
  • 1-2 Cups Low-Sodium Beef Stock
  • 1 Can Whole Green Beans drained*
  • Salt and Pepper to Taste

Instructions

  1. Preheat oven to 325 degrees F.
  2. Add beef chunks to a large glass baking dish, preferably around 9x13-inches. Season the beef with salt, pepper, and corn starch. Toss to evenly coat.
  3. Add the potatoes, carrots, celery, and onions to the dish. Arrange in one even layer as best you can.
  4. Pour in the canned tomatoes, tomato sauce, and beef stock. Only use enough beef stock to cover the beef and vegetables.
  5. Cover the dish with foil and bake in the oven for three hours.
  6. After three hours, remove the dish from the oven, remove the foil, and add the green beans. Place the dish back in the oven for another thirty minutes.
  7. Let the stew cool for ten minutes at least before serving. Dish will last up to four days in an airtight container stored in the refrigerator or up to a month if frozen.

Recipe Notes

*You can substitute peeled and chopped sweet potatoes and thawed frozen green beans if you like.