Hearty Beef Stew

07 Jan

My dad gave us some tri-tip pieces from a dinner at their place, and I didn’t want them to sit in the freezer forever, so when I came across this recipe in Everyday Food, it seemed like a good idea to make it (even though I’m sure we used the “wrong” cut of meat to do it). I turned out pretty well, especially when we sprinkled some French fried onions over the top!


  • 1 1/2 pounds beef chuck, cut into 1-inch pieces
  • 1/4 cup all-purpose flour
  • 2 cans (14.5 ounces each) diced tomatoes with green chiles
  • Coarse salt and pepper
  • 3/4 pound small potatoes, halved
  • 1/2 pound frozen peas and carrots, thawed


  1. Preheat oven to 375 degrees. In a large heavy pot, toss beef with flour. Stir in tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper, and 4 cups water. Bring to a boil over medium-high, transfer to oven, and cook 1 hour. Stir in potatoes and cook until beef and potatoes are tender, about 1 hour more. Stir in peas and carrots and let sit 5 minutes before serving.

–Recipe courtesy Martha Stewart’s Everyday Food magazine, December 2012.

Yummay stew with French fried onions sprinkled over the top:

Hearty Beef Stew

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Posted by on January 7, 2013 in Uncategorized


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