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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! 

Course Soups, Stews
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours 20 minutes
Servings 6 Servings
Author Rob


  • 2 lbs. beef stew meat, cubed
  • 1 tbsp. olive oil
  • 1 large onion, peeled and chopped
  • 2 1/4 cups water, divided
  • 3 cups V8 or tomato juice
    (reduced sodium V8 juice recommended)
  • 1 tsp. lemon juice
  • 1/2 tsp. salt
  • 1 tbsp. sugar
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. paprika
  • 1/2 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


  1. In a large pot or Dutch oven, brown the cubed stew meat in the olive oil for 20 minutes
    over medium heat.

  2. 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.

  3. 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.

  4. 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

  5. Serve hot with bread or rolls or over rice.