Beef and Potato Stew

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A hearty stew with delicious layers of meat and vegetables, this dish is perfect for a cold night.
6 servings
1 tablespoon Mazola® Corn Oil
1 teaspoon garlic powder
1 teaspoon black medium grind pepper
1 teaspoon salt
1-1/2 pounds beef shoulder roast, cut into 2-inch pieces
1 cup water
1 MakeGood Tomato OR Chicken Bouillon Packets
OR 2 teaspoons Tomato Bouillon
2 medium Russet potatoes, peeled, sliced into rounds
1/2 medium white onion, thinly sliced
2 medium tomatoes, sliced into rounds
1 can (8 ounces) tomato sauce
2 tablespoons canned pickled jalapeno OR serrano peppers with juice

Combine oil, garlic, pepper and salt in a large skillet.  Add beef and brown over medium high heat for 15 minutes.  Stir in water and bouillon.  Lower heat, cover and simmer for 10 minutes.

Uncover pan and layer potatoes, then onion, then tomatoes.  Add tomato sauce, jalapeños and pickled juice.  Cover and cook for 10 to 15 minutes until the potatoes are tender.

Total Time
Cook Time 25 minutes
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