Beef Stew

Beef Stew

Weather: 9 degrees – a stunning, crisp day
What I’m listening to:
snow-removal going on in my driveway…. rumble, scrape, rumble, scrape

When Pastor Alaska and I got married nearly 12 years ago, my mother-in-law gave me a recipe collection from their side of the family. The book has food splatter and wear and tear and is an ever-present resource in my kitchen. It is truly a treasure. I hope to carry on this tradition when my kids grow up and get married.

When I was young, I never thought I liked stew much. That was, until I grew up and had my mother-in-law’s recipe. This stew is cooked low and slow in the oven for 4 hours, producing tender beef and wonderful, hearty flavors. It’s rustic and simple and gratifying – the way meat and potatoes ought to be. Just look at that steam wafting up from that bowl (top photo)…

Beef Stew


Yields: 4-6 servings

  • 2lbs beef stew cuts
  • 1 medium onion, roughly chopped in large, rustic bites
  • 4 carrots, peeled and chopped in large, rustic bites
  • 4 red potatoes, chopped in large, rustic bites
  • 2 beef bullion cubes
  • 1t salt
  • 1/2t pepper
  • 1/2t rosemary (optional)
  • 1T sugar
  • 2T tapioca
  • 1 (14oz) can tomato sauce
  • 14oz of water (fill empty tomato sauce can with water)

Preheat oven to 250. Place stew meat in the bottom of a 13x9 baking dish. Distribute onion, potatoes, and carrots over beef.

In a bowl, mix together seasonings, sugar, tapioca, tomato sauce, and water. Pour over top of meat and vegetables.

Cover pan tightly with foil and bake for 4 hours.

  • Cook time: 4 hours



I thought the recipe looked familiar and then I read the blog. Nice to hear that you want to carry on the tradition! I always have compliments on this stew.


I am in the search of the perfect stew recipe, and I stumbled upon your post...A gold mine! Thanks for sharing!

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