Go Back

Southern Stew

Hearty stew loaded with chunks of beef and vegetables

Course Main Course
Cuisine American
Keyword soups
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings 8
Calories 250 kcal


  • 2 Lb Beef stew meat
  • 1 Onion
  • Garlic salt to taste
  • 1 Tsp Basil
  • 1 Pkg. Frozen mixed vegetables (Peas and carrots)
  • 1/2 Pkg. Crinkle-cut frozen carrots
  • 1 Can Diced tomatoes
  • 3 Russet potatoes, medium
  • 1/2 Bag Frozen okra


  1. Put the meat into a large pot.

  2. Season with garlic salt, basil, salt and pepper.

  3. Chop the onion, add it to the pot, and stir in with the meat.

  4. Turn the burner on medium high until the meat is brown on all sides.

  5. Turn the burner to medium low.

  6. Mix in a cup of water, and cook for 30 minutes.

  7. While the meat and onions are cooking, peel the potatoes and cut them into medium-sized chunks.

  8. Add the mixed vegetables, carrots, and potatoes after the meat and onions have cooked for 30 minutes.

  9. Add enough water to cover the stew, about a cup.

  10. Let the mixed vegetables and potatoes cook with the meat and onions for about 20 minutes.

  11. Stir occasionally.

  12. Next, add half of the package of okra on top of the meat and veggies.

  13. Again, add enough water to cover the stew.

  14. Cook on low for 30 more minutes, stirring occadionally.

Recipe Notes

Once the burner is turned on low or simmer, it can cook for an hour longer. This will help the stew meat to be more tender. But continue to stir it occasionally, making sure it does not stick to the pot. Add more water if you want it more soup-like.