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Stew Beef Recipes

Ingredients:

  • 1 pound Stew Beef

  • 1 pound Neck/Soup Bone

  • 1 (16oz.) package frozen mixed vegetables

  • 1 small can tomato juice

  • 1 large onion chopped

  • 1 teaspoon salt

  • 1 teaspoon garlic

  • 1 teaspoon Worcestershire sauce

  • 6 cups beef broth

  • pepper to taste

  • 1/8 tsp red pepper flakes

  • 1 (14.5oz) can tomatoes

  • 4 cups water

Directions:

In a large Dutch oven boiler, add broth, water, onion, stew, neck bone, salt, garlic, and pepper and cook for 2 hours. Add tomatoes, tomato juice, Worcestershire, and pepper flakes. Cook 30 minutes. Add mixed vegetables and cook an additional 30 minutes or until vegetables are done. We cook on medium to low heat on the stovetop. Adjust the seasonings to your taste, as well as add more water or broth to make it more or less soupy. If the meat is not tender enough, continue to cook to the desired tenderness. We cut the meat into smaller bits. 

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Easy Vegetable Stew Beef Soup

Stew Beef

Ingredients:

  • 2-3 pounds stew beef

  • 2 (14.5oz) cans diced tomatoes

  • 3 potatoes quartered

  • 3 Tsp soy sauce

  • 4 stalks of celery chopped

  • 4 Tsp cornstarch

  • 3 small onions quartered

  • 1 can water

  • ½ -1 pound carrots

  • salt and pepper to taste

Directions:

Place uncooked meat, potatoes, celery, onions, and carrots in a Dutch oven. Mix tomatoes and all other ingredients. Pour this over meat and vegetables. Cover and cook in a 350 degree oven 2 ½ hours. May stir once during cooking.

No Peek Stew Beef Casserole

Ingredients:

  • 2 pounds stew beef

  • 1 (1oz.) envelope dry onion soup mix

  • 1 can sliced mushrooms (drained)

  • 1 (10 ¾ oz.) can of cream of mushroom soup, undiluted

Directions:

Mix all ingredients in a 2 quart baking dish and cover tightly. Bake in a 300 degree oven 3 hours or to your desired tenderness, DO NOT PEEK!! Serve over noodles or rice.