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Beverly's Beef Stew With Potatoes

User Rating 5 Star Rating (2 Reviews)


Beverly's Beef Stew With Potatoes
This top-rated beef stew recipe was shared by Beverly. It's a classic combination of beef stew meat, potatoes, carrots, and tomato soup.


  • 2 to 2 1/2 pounds very lean beef stew meat
  • 2 tablespoons bacon drippings, oil, or shortening
  • 2 cups chopped onions
  • 1/2 cup sliced celery
  • 5 large potatoes, cut in eighths
  • 4 or 5 large carrots, cut in 2-inch slices
  • salt and pepper to taste
  • garlic powder (optional)
  • 1 can condensed tomato soup


Brown stew beef in bacon drippings or other fat. Add chopped onions and sliced celery and cook until tender. Transfer meat and onion mixture, remaining vegetables and seasonings, soup, and a soup can of water to the crock. Cook on LOW 8 to 10 hours - HIGH 5 to 6 hours. Check occasionally and add a little water if necessary. Serve with a crusty bread.

Stove Top:
Brown stew meat in bacon drippings or shortening. Add chopped onions and sliced celery and cook until tender. Add vegetables and seasonings. Add soup and a soup can of water. Simmer over lowest heat for about 2 1/2 to 3 hours, or until meat and vegetables are tender. Add more water as needed.
Serves 8.
Beef stew recipe posted by Beverly

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Tried and true goodness, Member lindharma

I earn my living as a cook and usually alter basic recipes over time. This has not been the case with this stew recipe-- I find it is simply delicious just as it is. I can always be sure that I'll watch it disappear whenever I serve it for dinner!

15 out of 15 people found this helpful.

See all 2 reviews

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