Our Recipes

Hearty Beef Stew

  • Prep: 10 Mins
  • Cook: 1 -1.5 Hours
  • Portions: 8

Ingredients You'll Need

  • 3 Pounds Meridian Beef Stewing Meat
  • 1/3 Cup Italian Salad Dressing
  • 2 Cups Water
  • 2 Tsp. Beef Bouillon Granules
  • 1 Can Diced Tomatoes, drained
  • 1 Can Condensed Beef Broth, undiluted
  • 1 (8 Ounce) Can Tomato Sauce
  • 1 Garlic Clove, Minced
  • 1 Bay Leaf
  • 1 Tsp. Salt
  • 1 Tsp. Dried Oregano
  • 1/2 Tsp. Pepper
  • 6 Small Potatoes, quartered
  • 6 Medium Carrots, cut into 1 inch cubes
  • 1 Medium Green Bell Pepper, cut into 1 inch cubes
  • 1 Medium Onion, chopped
  • 3 Tbsp. All-Purpose Flour
  • 3 Tbsp. Cold Water


  1. In a Dutch oven, brown meat in salad dressing over medium heat
  2. Add the next 10 ingredients; bring to a boil
  3. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender
  4. Add the potatoes, carrots, green pepper and onion
  5. Cover and simmer for 45 minutes or until vegetables are tender
  6. Combine flour and cold water until smooth; stir into stew
  7. Bring to a boil; cook and stir for 2 minutes or until thickened
  8. Discard bay leaf before serving


Yields1 Serving



Hearty Beef Stew
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Lois coleman says:

What size can of tomatoes and beef broth is needed. Thanks.

Meridian Meats says:

Hi Lois, for the beef roughly 1 can (14.5 oz.) and one can of tomatoes (roughly 14.5 oz.).

If you have any other questions please do not hesitate to ask 🙂

Maurice says:

Hi there,

This recipe looks delicious. However, is it possible to just halve the quantities and make for 4 servings? If so, can you suggest cooking time when using a crock pot instead of Dutch oven?
Many thanks,

Meridian Meats says:

Hi Maurice,

We haven’t tried this recipe halved ourselves, but it should be no problem to half it. My suggestion on cooking time in a crock pot would be around 4 hours on low. Thanks Maurice, hope you enjoy it!

Nancy Dixon says:

I was wondering about freezing. I read somewhere to not freeze anything with cooked potatoes as they will turn mealy. Do you have any thoughts on this? Thank-you for your help.

dylan says:

Hi Nancy,

You can most certainly freeze this meal, but you are correct – the potato texture will change after they’ve been frozen. You could try undercooking your vegetables in an effort to withstand the freeze, but that’s not a perfect science either.

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