Easy Beef Stew Recipe from Betty Crocker
Learn how to make an easy and delicious beef stew recipe from Betty Crocker. This recipe is perfect for a cold winter night.
Why Make This Beef Stew Recipe?
- You don’t know how to make beef stew.
- You don’t have a lot of time to cook.
- You want a healthy and delicious meal.
How to Make This Beef Stew Recipe
- Brown the beef in a large pot or Dutch oven over medium heat.
- Add the vegetables and cook until softened.
- Add the broth, tomato sauce, Worcestershire sauce, and bay leaves.
- Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the beef is tender.
- Serve with your favorite sides, such as mashed potatoes, rice, or bread.
When to Make This Beef Stew Recipe
- This recipe is perfect for a cold winter night.
- It can also be made ahead of time and reheated later.
Where to Make This Beef Stew Recipe
- This recipe can be made at home in a slow cooker.
- It can also be made in a large pot on the stovetop.
Tips for Making This Beef Stew Recipe
- Use a chuck roast for the best results.
- Sear the meat before adding it to the slow cooker.
- Add vegetables such as carrots, potatoes, and onions to the stew.
- Season the stew with salt, pepper, and herbs.
Recommendations for Serving This Beef Stew Recipe
- Serve the stew with your favorite sides, such as mashed potatoes, rice, or bread.
- Enjoy!
Conclusion
This easy beef stew recipe from Betty Crocker is perfect for a cold winter night. It’s simple to make, delicious, and healthy. So what are you waiting for? Give it a try today!
easy beef stew recipe betty crocker
3 pounds beef chuck roast, cut into 1-inch cubes
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup water
1 cup frozen peas
1 cup frozen corn
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1 teaspoon salt
1/2 teaspoon black pepper
1 pound beef stew meat, cut into 1-inch pieces
1 large onion, chopped
2 cloves garlic, minced
2 cups beef broth
1 cup red wine
1/2 cup water
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
1 pound small red potatoes, scrubbed and quartered
1 cup frozen peas
1/2 cup chopped carrots
2-3 hours
On low, cook for 8-10 hours or on high for 4-6 hours.
Cook the beef stew for 1 hour and 30 minutes, or until the beef is tender.
1 pound beef chuck roast, cut into 1-inch cubes
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup water
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
Chuck roast