Pot Roast Beef Stew Recipe is like comfort in a bowl! A rich, hearty stew of tender beef, potatoes, and carrots in a thick and zesty tomato broth, this stew will be a weeknight favorite.
- 2 pounds beef stew meat, cubed
- 1 tablespoon olive oil
- 1 large onion, peeled and chopped
- 3 1/4 cups water, divided
- 3 cups V8 or tomato juice (reduced sodium V8 juice recommended), plus additional to thin stew if needed
- 1 teaspoon lemon juice
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- 3–4 large carrots, peeled and chopped into large bite-sized chunks
- 4 large potatoes, peeled and chopped into large bite-sized chunks
- 1 tablespoon corn starch
- In a large pot or Dutch oven, brown the cubed stew meat in the olive oil for 20 minutes over medium heat.
- Add the chopped onion, 3 cups of the water, V8 or tomato juice, lemon juice, salt, sugar, Worcestershire sauce, paprika, and black pepper. Cover the pot with a lid and bring to a simmer over medium heat. Once the stew begins to simmer, reduce the heat to low and allow the simmer with the lid on for 2 hours, stirring occasionally.
- Add the potatoes and carrots and allow the stew to simmer over low heat for one hour, or until the potatoes and carrots are fork tender. Do not overcook as the potatoes could break down into the stew if overcooked.
- In a small bowl, combine the remaining ¼ cup of water with the cornstarch. Add some of the cornstarch mixture a little at a time to the stew, stirring well between each addition, until the stew reaches your desired thickness. If the stew becomes too thin, add additional V8 juice to thin.
- Serve hot.
- Category: soup
- Cuisine: American
Keywords: stew, beef stew, pot roast, soup