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Beef Stewpendous

Check out Plan all of your Dinners for the Week and Making Time to Make Meals

adapted from Roblin, Lynn & Bev Callaghan: “Suppertime Survival”. Suppertime Survival, Toronto, 2005. Used with permission


%u2153 cup (75 mL)                          all purpose flour

½ tsp (2 mL)                            salt

¼ tsp (1 mL)                            pepper

4 lb (2 kg)                                lean stewing beef, cubed

2 tbsp (25 mL)                         vegetable oil (divided)

2 cups (500 mL)                       sliced onions

1 can (10 oz/284 mL)              reduced-salt condensed beef broth

1 can (5 ½ oz/156 mL)            tomato paste

1 ½ cups (375 mL)                   water

1 tbsp (15 mL)                         minced garlic

2 tsp (10 mL)                           dried thyme leaves

2                                              bay leaves

4 cups (1 L)                              chopped vegetables (about 1 ½ lb /750 g)

peeled baby carrots, or chopped regular carrots, parsnips, or turnip, or a combination)


Place flour, salt and pepper in a large plastic sealable bag. Add beef cubes; seal bag. Shake until beef is coated with flour mixture. Set aside.


In a large Dutch oven, heat 1 tbsp (15 mL) of the oil over medium high heat. Add ¼ of beef cubes; brown on 2 sides. Remove from pan. Add 1 tsp (5 mL) oil to pan and add ¼ of beef cubes. Repeat twice more, until all the beef has been browned.


Add onions to pan. Cook for 2 to 3 minutes.


Add beef back to pan along with beef broth, tomato paste, water, garlic, thyme and bay leaves. Bring to a boil; reduce heat and simmer, covered, for 1½ hours.


Add carrots or other vegetables. Simmer for 1 more hour, removing cover for last ½ hour of cooking time. Remove bay leaves.


12 servings

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