When I invented this dish, I was just 14 years old. It’s been everyone’s favorite since I made my first batch. I guarantee that this will become your go-to recipe for chocolate chip cookies if you strictly adhere to the instructions and proportions.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 20 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 12 |
| Yield: | 3 quarts |
Ingredients
- ½ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 3 pounds beef stew meat, cut into 1-inch cubes
- ¼ cup oil
- 3 (14.5 ounce) cans chopped tomatoes
- 3 large onions, chopped
- 1 (16 ounce) can tomato sauce
- 1 ½ cups water
- 3 tablespoons Worcestershire sauce
- 5 teaspoons minced garlic, or to taste
- 1 tablespoon paprika
- 1 ½ teaspoons white sugar
- 3 bay leaves
- 3 cups 3/4-inch carrot chunks
- 3 cups 3/4-inch potato chunks
- 2 cups quartered fresh mushrooms
Instructions
- Combine flour, salt, and pepper in a resealable bag; add stew meat and shake until meat is coated.
- Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add coated meat and loose flour from the bag to the hot oil; cook and stir until browned on all sides, 5 to 10 minutes.
- Mix tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves into stew meat mixture; bring to a boil. Reduce heat to low and simmer stew, scraping bottom of Dutch oven every 30 minutes, about 1 hour.
- Stir carrots into stew and cook for 30 minutes more. Add potatoes to stew and cook until potatoes are tender, about 30 minutes. Add mushrooms to stew and cook until tender, about 15 minutes.
Nutrition Facts
| Calories | 485 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 4 g |
| Protein | 34 g |
| Saturated Fat | 10 g |
| Sodium | 678 mg |
| Sugars | 9 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! I made it for my family and they loved it. I was planning to freeze the leftovers, but we finished them in 3 days! I recommend this recipe and I plan to make it again.
This was really really good. The only thing I’d change is to add the carrots and potatoes earlier. I like softer veggies in my stew. Otherwise, perfect!
I didn’t use mushrooms but red and yellow peppers instead. It was delicious……a keeper.
This is a great one-pot recipe! The only addition I made was to deglaze the pot with 1/2 cup red wine after browning the beef.
I would definitely say it’s a repeat recipe, but add more paprika and less Worcestershire sauce. The sauce was a bit much. I’d say add half or 2/3 the sauce, and perhaps another 25% paprika. Add more carrots as well. Other than that, quite delicious. The recipe doesn’t say whether to stew uncovered or not, but I tried uncovered and it started to develop a skin on top. I suggest partly covered to allow it to thicken without a skin.
I added diced tomatoes along with the sauce and it made it so tasty
Everyone loved it! I followed the recipe exactly.
The family loved this recipe. The tomato base was a nice change from traditional beef stew. The only change I made was to substitute red wine for water.
Made as directed but my tomatoes were “chili ready” with a touch of chili powder taste. This only enriched the flavor and made it more robust. Excellent recipe! Thanks~!
The only change I made was to the number of servings and it was delicious. The family loved it on a chilly day!!
Followed the recipe (except I scaled it down for 4) as written for the exception of mushrooms. Made this for company and had to leave them out because of an allergy to them. This was enjoyed by all.
Beautiful recipe, just what I was looking for with the tomato base. Fit perfectly in my 6 quart dutch oven using near exact measurements and I took some extra time to brown the beef in batches. I simmered on low for more than 2 hours with heavy lid and I added the carrots and potatoes at the same time rather than separately as suggested, it probably took another hour and then at end added the mushrooms. This was so good!