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Hearty Beef Stew

(recipe, Deanna Dudney)

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  1. 2 Tbsp. all-purpose flour
  2. ½ tsp. salt
  3. ¼ tsp. ground black pepper
  4. 1 lb. beef stew meat, cut into 1-inch pieces
  5. 2 Tbsp. vegetable oil
  6. 1 small onion, chopped
  7. 2 stalks celery, thickly sliced
  8. 2 cloves garlic, finely chopped
  9. 1 can (14.5 ounces) recipe-ready diced tomatoes, undrained
  10. 1 cup water
  11. 2 small carrots, peeled and thickly sliced
  12. 2 MAGGI Beef Flavor Bouillon Cubes
  13. 1 tsp. fresh thyme leaves or ¼ teaspoon ground thyme
  14. 1 large potato, peeled and cut into 1-inch pieces


  1. COMBINE flour, salt and pepper in medium bowl. Add beef; toss well to coat. Heat oil in large saucepan over medium-high heat. Add beef, onion, celery and garlic. Cook, stirring frequently, for 6 to 8 minutes or until beef is no longer pink and vegetables are tender. Add tomatoes and juice, water, carrots, bouillon and thyme. Bring to a boil. Reduce heat to low; cover.
  2. COOK, stirring occasionally, for 25 minutes. Add potato; cover. Cook, stirring occasionally, for an additional 25 to 30 minutes or until beef is tender.
  4. COOK beef, onion, celery and garlic as above. Spoon beef mixture into crockery cooker; cover with potato, tomatoes and juice, water, carrots, bouillon and thyme. Cover; cook on high heat for 5 to 6 hours or on low heat for 10 to 12 hours or until beef is tender.