You’re going to love the taste of this Hearty Beef Stew. It’s one of those hearty soups that will keep you warm all winter long!

What I love most about this soup recipe is that every bite is jam-packed with a bunch of different tastes. The added V8 to the base of this soup recipe is also something that I find quite unique. It gives it even more of a tomato flavor without making it actually taste like tomato soup.

We do recommend using low sodium V8 juice so the salt in the stew can be controlled. More salt can always be added according to taste.

Plus, the meat is just “melt in your mouth” tender because it cooks so low and slow on the stove top.

stew in a white bowl on a red and white napkin with a pot of stew on right

For the meat you can either buy beef “stew meat” or a 2-pound bottom round roast and cut it into 1-inch chunks for the stew. Sometimes the roast ends up costing less than stew meat these days so go with whatever is cheaper.

This beef stew slow cooks on the stove for hours until the meat is fall apart tender. We grew up with this stew and it was one of my family’s favorite meals.

My mom got the recipe from a friend who tasted it during a visit to “Amish country” in Pennsylvania and she has adapted the recipe over the years.

Simple to make with just a few ingredients and minimal chopping the key to this stew is allowing it to simmer with the lid on for 2 minutes!

I like to serve this stew with homemade bread, rolls, or biscuits. It would also be amazing with a dollop of sour cream. I also have heard it is good served over rice, which sounds awesome!

Beef stew is the ultimate food when the weather gets chilly. It will definitely warm you up but we make this all year long too. One bite of this stew recipe and you’re never going to want anything else. It’s seriously just that good.

PIN IT!!

HOW TO MAKE HEARTY BEEF STEW:

In a large pot or Dutch oven, brown the cubed stew meat in the olive oil for 20 minutes over medium heat.
Add the chopped onion, 2 cups of the water, V8 or tomato juice, lemon juice, salt, sugar, Worcestershire sauce, paprika, and black pepper. Cover the pot with a lid and bring to a simmer over medium heat. Once the stew begins to simmer, reduce the heat to low and allow the simmer with the lid on for 2 hours, stirring occasionally.
Add the potatoes and carrots and allow the stew to simmer over low heat for one hour, or until the potatoes and carrots are fork tender. Do not overcook as the potatoes could break down into the stew if overcooked.
In a small bowl, combine the remaining ¼ cup of water with the cornstarch. Add some of the cornstarch mixture a little at a time to the stew, stirring well between each addition, until the stew reaches your desired thickness.
Serve hot.

What would you serve with this Hearty Beef Stew?

That’s the thing! This stew recipe is so versatile it goes really good with almost anything. You can whip up a loaf of homemade bread or a batch of homemade rolls, cornbread, biscuits or simply serve it over your favorite rice and create a delicious meal.

Does this soup need any toppings to finish it off?

While the flavor is amazing as is, toppings are never a bad idea! They’re all up to you and what you crave but some simple ideas would be a dollop of sour cream, shredded cheese, fresh jalapenos if you like a little spice.

Just make certain that you add your own toppings to your own bowl so that everyone else can do their own as well.

How do you store this leftover beef stew?

It’s super simple to store. Just add it to a container with a lid and place it in the fridge or get a freezer-proof container and store it for a while in your freezer. If you’re going to finish it in a few days, the fridge is the easiest option to do.

You’re really going to love this hearty Hearty Beef Stew. It’s simple, delicious, and certain to fill your tummy!

Hearty Beef Stew

You're going to love the taste of this Hearty Beef Stew. It's one of those hearty soups that will keep you warm all winter long!

4.50 from 4 votes

Print Pin Rate

Course: Soups, Stews

Cuisine: American

Prep Time: 10

Cook Time: 3 20

Servings: Servings

Author: Rob

Ingredients

2 lbs. beef stew meat, cubed
1 tbsp. olive oil
1 large onion, peeled and chopped
2 ¼ cups water, divided
3 cups V8 or tomato juice
(reduced sodium V8 juice recommended)
1 tsp. lemon juice
½ tsp. salt
1 tbsp. sugar
1 tbsp. Worcestershire sauce
1 tsp. paprika
½ tsp. ground black pepper
3-4 large carrots,
peeled and chopped into large bite-sized chunks
4 large potatoes,
peeled and chopped into large bite-sized chunks
1 tbsp. corn starch

Instructions

In a large pot or Dutch oven, brown the cubed stew meat in the olive oil for 20 minutes
over medium heat.
Add the chopped onion, 2 cups of the water, V8 or tomato juice, lemon juice, salt,
sugar, Worcestershire sauce, paprika, and black pepper. Cover the pot
with a lid and bring to a simmer over medium heat. Once the stew
begins to simmer, reduce the heat to low and allow the simmer with
the lid on for 2 hours, stirring occasionally.
Add the potatoes and carrots and allow the stew to simmer over low heat for one hour, or
until the potatoes and carrots are fork tender. Do not overcook as
the potatoes could break down into the stew if overcooked.
In a small bowl, combine the remaining ¼ cup of water with the cornstarch. Add some
of the cornstarch mixture a little at a time to the stew, stirring
well between each addition, until the stew reaches your desired
thickness.
Serve hot with bread or rolls or over rice.