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  • Allyson Kerns

Beef Stew

This recipe is originally from


  • 2 tablespoons vegetable oil

  • 1 pound beef stew meat, cut into bite-size pieces

  • 1/4 teaspoon salt

  • 4 cups assorted cut-up fresh vegetables (potatoes, carrots, celery, and onions)

  • 1 can (14 oz each) lower sodium beef broth

  • 1 can (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano


  • Heat 1 tablespoon oil in large skillet or saucepan over medium-high heat. Add meat and salt; cook 5 minutes, stirring until browned on all sides. Remove from skillet; keep warm.

  • Add remaining 1 tablespoon oil and vegetables to skillet. Cook 5 minutes or until crisp-tender, stirring occasionally. Return meat to skillet; stir in broth. Bring to a boil. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally.

  • Stir in tomato sauce; simmer 15 minutes more or until meat and vegetables are tender, stirring occasionally.

  • To make in slow cooker, spray inside of 4-quart slow cooker with PAM® Original No-Stick Cooking Spray. Omit oil and place all remaining ingredients in slow cooker; stir to combine. Cover; cook on LOW 8 hours or on HIGH 4 hours or until meat and vegetables are tender

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