Easy Beef Stew Recipe from Betty Crocker



Easy Beef Stew Recipe from Betty Crocker

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

  1. Brown the beef in a large pot or Dutch oven over medium heat.
  2. Add the vegetables and cook until softened.
  3. Add the broth, tomato sauce, Worcestershire sauce, and bay leaves.
  4. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the beef is tender.
  5. 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

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