This is my go-to Beef Stew recipe! My stew is filled with tasty fall vegetables and the meat just falls apart, it’s so tender. I like to serve my beef stew over mashed potatoes (in which case I would omit the potatoes from the stew itself) or over creamy, cheesy, cheddar grits! Try it…you’ll LOVE it!
**This video is in collaboration with Amber from HouseWifeGlamLife. Check out her comfort food video here:
You can also find her on Instagram @HouseWifeGlamLife **
2 Tbsp. olive oil
2 lbs. cubed stew meat
Salt, pepper, garlic powder
4 c. (32 oz. box) low sodium beef broth
8 oz. can tomato sauce (or 1 can tomato soup)
1 Tbsp. Worcestershire sauce
2 Tbsp. tomato paste
2 c. water
2 small Yukon gold potatoes
2 cloves of garlic
2 small sweet potatoes
In a Dutch oven, heat olive oil over medium high heat. Add stew meat. Season with salt, pepper, and garlic powder, and cook until browned on all sides. Drain any excess fat (use a turkey baster if you have one!). Add beef broth, tomato sauce, Worcestershire sauce, and tomato paste. Bring liquid to a boil, then reduce to a simmer over low heat and cook for about 2 hours. While the meat stews, wash, peel and chop all the vegetables. After 2 hours, add all of the chopped vegetables and about 2 cups of water. Simmer for an additional 30-45 minutes until the veggies are fork tender. Enjoy!
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