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Beef Stew
Beef Stew
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  • 2 Pounds Round Beef Chunks (cut into 1 inch cubes)
  • 4 Potatoes (cubed)
  • 1 large Onion (cubed)
  • 1 Green Pepper (cubed)
  • 4 cups sliced Carrot chunks
  • 2 Celery Stalks (diced)
  • 1 15 oz . can Kidney Beans
  • 1 can Tomato juice (like V-8)
  • 2 tablespoons flour mixed in ¼ cup water
  • 1 tablespoon Sugar
  • 1/4 tsp. Cajun Seasoning
  • Salt and Pepper to taste


  1. Pre-heat 4 qt. pan on range top. Water drops will "dance” when dropped when pan is at right temperature.
  2. Trim meat of fat and brown in pre-heated pan using no fat or oil.
  3. Stir in tomato juice; add vegetables.
  4. Cover and cook on Medium heat until vapor escapes lid and spins on water seal. Then place on the Slow Cooker base on #3. Cook for about 2 to 3 hours or until meat is tender. (If a less tender cut of meat is used, it may need more than 3 hours.) For a slower cooking time of 6 to 7 hours use setting #2.
  5. During the last ½ hour of cooking, thicken the stew. Place the flour mixture in a container with a tight lid. Cover and shake well to mix; slowly pour the flour mixture into the stew while gently stirring.
  6. Season to taste.
1934 cal
38 g
202 g
201 g

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