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Fireside Beef Stew

Total Time

Prep: 10 min. Bake: 2 hours


8 servings

This stew is perfect for warming up on a wintry day. It is a good dish to make when you're busy, since it's quick to prepare and doesn't need attention while cooking. Instead of noodles, I often serve it with rice.


  • 2 pounds boneless beef chuck roast or top round steak, cut into 1-1/2-inch pieces
  • 1 tablespoon browning sauce, optional
  • 1/4 cup dry cream of rice cereal
  • 4 medium carrots, cut into 1-1/2-inch chunks
  • 2 cups thinly sliced onions
  • 1 garlic clove, minced
  • 1/2 to 1 teaspoon dried marjoram, crushed
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup dry red wine or beef broth
  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • Hot cooked noodles


  1. In a medium Dutch oven or 3-qt. casserole, toss meat with browning sauce. Mix in cereal. Add all remaining ingredients except noodles.
  2. Cover and bake at 325° for 2 to 2-1/2 hours or until the meat and vegetables are tender. Serve with noodles.

Nutrition Facts

1 cup: 199 calories, 6g fat (0 saturated fat), 72mg cholesterol, 50mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 vegetable, 1/2 starch.

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