Chunky Beef Stew


Soup, Chili & Stew
Chunky Beef Stew

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    This hearty stew uses Hy-Vee's Choice Reserve Chuck Roast, and after trying this recipe, we know you'll agree Hy-Vee has the best beef!

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    Servings and Ingredients

    Serves 8
    3 tbsp. Hy-Vee all-purpose flour
    1 tsp. garlic, minced
    1 tsp. Hy-Vee ground black pepper
    1 tsp. Hy-Vee salt
    3 lbs. Hy-Vee Choice Reserve Chuck Roast, trimmed and chopped
    3 tbsp. Gustare Vita olive oil
    1 large yellow onion, coarsely chopped
    3 large celery stalks, chopped
    1 (32-oz.) can Hy-Vee diced tomatoes, undrained
    1 (16-oz.) can Hy-Vee tomato sauce
    2 water
    1 Hy-Vee dried bay leaf
    1 (32-oz.) pkg. Hy-Vee California mix frozen vegetables

    Things To Grab

    • Large resealable plastic bag
    • Slotted spoon
    • Plate
    • Large Dutch oven with lid


    1. Combine flour, garlic, salt, and pepper in a large resealable plastic bag. Add beef; shake to coat. Remove beef from mixture; shake off excess flour.

    2. Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches; once brown on all sides use a slotted spoon to place browned beef on a large plate. Repeat with remaining beef.

    3. Add onions and celery. Saute 2 to 3 minutes or until softened. Add beef cubes back to Dutch oven. Stir in tomatoes, tomato sauce, and water; add bay leaf. Cover and bring to boil. Reduce heat to low and simmer one hour. 

    4. Add frozen vegetables; cover. Increase heat to medium-high and bring to a simmer. Simmer 1 minute more or until vegetables are heated through.

    Recipe Source:

    Terry K.