Beef Stew

Beef Stew

Yield: 6 Servings

Beef Stew

This is a great dinner an a cold winter night. And as you all know, it's even good in the summertime at Willow Hill!! Marjorie loves this - especially the biscuits!

Prep Time 20 minutes
Cook Time 47 seconds
Total Time 20 minutes 47 seconds


  • 2 lbs lean stewing beef (or more!)
  • 1 can tomato sauce (small)
  • 1 onion cut up (good sized)
  • carrots
  • potatoes
  • 4 tbsp flour


  1. Brown beef in a small amount of oil - add onion and continue browning.
  2. Add tomato sauce and enough water to almost cover beef.
  3. Cover tightly and simmer until beef is almost tender. (Keep adding water if it gets too low.)
  4. Add carrots (I use the baby carrots) and potatoes (either small boiling ones or large ones cut into chunks).
  5. Add enough water to just cover all.
  6. Simmer until everything is tender.
  7. Dissolve the flour in a little water and add to the stew to thicken it.
  8. If necessary, add more flour/water mixture.
  9. Be sure to simmer 5 minutes so you don't taste the flour.
  10. Fresh parsley is great added at the last minute - so are mushrooms - so is wine! Curt says add little onions!!


Recipe last updated: January 2nd, 2021 at 03:20 pm

Source: Barb Louison's Cookbook

I make drop biscuits (Bisquick) with a little shortening added to the mix.

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