Prep
35m
Cook
2h 35m
Total
3h 10m
Ingredients
Method
Turn cooking mode on
Step 1
Place the beef and 1 quart of the water in a large Dutch oven or stockpot. Bring to a boil over high heat; reduce the heat to medium, and cook until the beef is cooked through, about 15 minutes. Drain the beef; wipe the Dutch oven clean, and return the beef to the pot.
3 lb Boneless beef chuck roast
2 quart Water
Step 2
Add the broth, tomatoes, onion, parsley, Italian seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, pepper, bay leaves, and remaining 1 quart water. Bring to a boil over medium-high, stirring occasionally.
3 quart Beef broth
2 can Diced tomatoes
1 1/2 cup Yellow onion
3 tbsp Dried parsley
1 tbsp Dried Italian seasoning
1 tbsp Seasoned salt
1 tbsp Worcestershire sauce
1 tsp Celery salt
1 tsp Garlic powder
1/2 tsp Black pepper
2 Bay leaves
Step 3
Reduce the heat to low; cover and cook until the beef is very tender, about 1½ hours.
Step 4
Stir in the corn, potato, green beans, carrots, celery, and okra; cover and cook until the vegetables are tender, about 45 minutes. Discard bay leaves.
1 package Frozen creamed corn
1 Russet potato
8 oz Green beans
1 cup Carrots
1 cup Celery
1 cup Frozen sliced okra
For
14
M
I
3
lb
Boneless beef chuck roast, trimmed and cut into 1-inch cubes
2
quart
Water
3
quart
Beef broth
2
can
Diced tomatoes, 28 oz each, undrained
1 1/2
cup
Yellow onion, chopped (from 1 medium onion)
3
tbsp
Dried parsley
1
tbsp
Dried Italian seasoning
1
tbsp
Seasoned salt, such as Lawry’s
1
tbsp
Worcestershire sauce
1
tsp
Celery salt
1
tsp
Garlic powder
1/2
tsp
Black pepper
2
Bay leaves
1
package
Frozen creamed corn, 20 oz, such as McKenzie’s
1
Russet potato, medium, peeled and cut into 1/2-inch cubes
8
oz
Green beans, trimmed and cut into 1-inch pieces
1
cup
Carrots, 1/4-inch-thick sliced (from 2 medium carrots)
1
cup
Celery, diced (from 2 large stalks)
1
cup
Frozen sliced okra
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S
Serena H
3 months ago
Dos anyone know if I can make this in a slow cooker? I glanced at the recipe in my cookbook this morning and saw the time and just assumed it was slow cooker without thinking it through. Hoping to modify somehow because I can’t keep it on the stove while I’m away.
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M
May L
2 months ago
I usually cook my stew in a slow cooker. I would brown the meat first, though.
Like
Reply
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Prep
35m
Cook
2h 35m
Total
3h 10m
Ingredients
Method
Turn cooking mode on
Step 1
Place the beef and 1 quart of the water in a large Dutch oven or stockpot. Bring to a boil over high heat; reduce the heat to medium, and cook until the beef is cooked through, about 15 minutes. Drain the beef; wipe the Dutch oven clean, and return the beef to the pot.
3 lb Boneless beef chuck roast
2 quart Water
Step 2
Add the broth, tomatoes, onion, parsley, Italian seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, pepper, bay leaves, and remaining 1 quart water. Bring to a boil over medium-high, stirring occasionally.
3 quart Beef broth
2 can Diced tomatoes
1 1/2 cup Yellow onion
3 tbsp Dried parsley
1 tbsp Dried Italian seasoning
1 tbsp Seasoned salt
1 tbsp Worcestershire sauce
1 tsp Celery salt
1 tsp Garlic powder
1/2 tsp Black pepper
2 Bay leaves
Step 3
Reduce the heat to low; cover and cook until the beef is very tender, about 1½ hours.
Step 4
Stir in the corn, potato, green beans, carrots, celery, and okra; cover and cook until the vegetables are tender, about 45 minutes. Discard bay leaves.
1 package Frozen creamed corn
1 Russet potato
8 oz Green beans
1 cup Carrots
1 cup Celery
1 cup Frozen sliced okra
For
14
M
I
3
lb
Boneless beef chuck roast, trimmed and cut into 1-inch cubes
2
quart
Water
3
quart
Beef broth
2
can
Diced tomatoes, 28 oz each, undrained
1 1/2
cup
Yellow onion, chopped (from 1 medium onion)
3
tbsp
Dried parsley
1
tbsp
Dried Italian seasoning
1
tbsp
Seasoned salt, such as Lawry’s
1
tbsp
Worcestershire sauce
1
tsp
Celery salt
1
tsp
Garlic powder
1/2
tsp
Black pepper
2
Bay leaves
1
package
Frozen creamed corn, 20 oz, such as McKenzie’s
1
Russet potato, medium, peeled and cut into 1/2-inch cubes
8
oz
Green beans, trimmed and cut into 1-inch pieces
1
cup
Carrots, 1/4-inch-thick sliced (from 2 medium carrots)
1
cup
Celery, diced (from 2 large stalks)
1
cup
Frozen sliced okra
Only visible to you
Made it?
Cancel
S
Serena H
3 months ago
Dos anyone know if I can make this in a slow cooker? I glanced at the recipe in my cookbook this morning and saw the time and just assumed it was slow cooker without thinking it through. Hoping to modify somehow because I can’t keep it on the stove while I’m away.
Like
Reply
Cancel
M
May L
2 months ago
I usually cook my stew in a slow cooker. I would brown the meat first, though.
Like
Reply
Cancel
