Classic Beef Stew
Prep time
Cook time
Total time
Serves: 8 servings
  • 1 tablespoon olive or canola oil
  • 2 pounds eye of round roast, cut into 2-inch cubes
  • 2 cups sliced onions
  • 4 cloves garlic, chopped
  • 1 green bell pepper, sliced
  • 4 large celery stalks, cut into 2-inch pieces
  • 8 medium carrots
  • 4 large baking potatoes (about 2 pounds) cut into eighths
  • 1 28-ounce can whole tomatoes
  • 1 15-ounce can tomato sauce
  • 1 tablespoon soy sauce or wheat-free tamari (for gluten-free)
  • 1 teaspoon Worcestershire sauce
  • 1 cup fat-free beef stock (double strength)
  • 1 tablespoon dried basil
  • Salt and pepper, to taste
  1. Preheat your oven to 350°F.
  2. Heat the oil in a large skillet over medium-high heat. Sear the meat cubes until browned on all sides.
  3. In a separate bowl, combine the canned tomatoes, tomato sauce, soy sauce, Worcestershire sauce, beef stock, basil, salt and pepper. Mix thoroughly.
  4. Place the meat and vegetables in a roasting pan, and pour the tomato mixture over top.
  5. Cover and bake for 45 minutes. Reduce the heat to 250°F and bake for 2 hours or until meat is very tender to the fork. Baste occasionally.
Recipe by Go Dairy Free at