• 10servings
  • 150minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, D
MineralsZinc, Copper, Natrium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 pound(s) beef

  2. 46 ounce(s) tomato juice ,

  3. 1 large can

  4. 10 1/2 ounce(s) double-strength beef broth

  5. 1/2 cup(s) flour

  6. 1/4 cup(s) oil

  7. 1 whole(s) bay leaf

  8. 1 teaspoon(s) marjoram ,

  9. 1 teaspoon(s) oregano ,

  10. 5 ml

  11. 3 whole(s) russet potatoes , sliced

  12. 4 whole(s) carrots , sliced

  13. 4 stalk(s) celery , sliced

Instructions Jump to Ingredients ↑

  1. Cut the beef into chucks about 1'' in diameter.

  2. Put the beef and flour in a container, such as a plastic bag, and shake until the beef is well coated. Use more flour for a thicker stew, or less for a thinner stew.

  3. Put oil into a wide pot and heat it.

  4. In several batches, brown the beef in the pot with the oil.

  5. Place in pot: all beef, all spices, tomato juice and double-strength beef broth (w/o water).

  6. Cover the pot, then simmer for at least an hour to soften the beef. Stir the stew every few minutes.

  7. Peel the carrots, cut them into slices and add them to the stew. Simmer 15 minutes.

  8. Slice up the other vegetables and add them to the stew. Continue to simmer.

  9. When all the vegetables are soft but not falling apart, remove the bay leaf and serve the stew.


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