I love this recipe because it is perfect for serving a huge crowd. You can keep it on the stove all day and guests can serve themselves. It's perfect for long days of watching football.
Technique tip: Using frozen creamed corn helps to add thickness to the stew.
Swap option: Swap portabello mushrooms for beef for wonderful vegetarian dish.
- 3 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
- 2 quarts water, divided
- 3 quarts beef broth
- Two 28-ounce cans diced tomatoes, undrained
- 1½ cups chopped yellow onion (from 1 medium onion)
- 3 tablespoons dried parsley
- 1 tablespoon dried Italian seasoning
- 1 tablespoon seasoned salt, such as Lawry's
- 1 tablespoon Worcestershire sauce
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 2 bay leaves
- One 20-ounce package frozen creamed corn, such as McKenzie's
- 1 medium russet potato, peeled and cut into 1/2-inch cubes
- 8 ounces green beans, trimmed and cut into 1-inch pieces
- 1 cup 1/4-inch-thick sliced carrots (from 2 medium carrots)
- 1 cup diced celery (from 2 large stalks)
- 1 cup frozen sliced okra
Place the beef and 1 quart of the water in a large Dutch oven or stockpot. Bring to a boil over high flame. Reduce the heat to medium, and cook until the beef is cooked through, about 15 minutes. Drain the beef; wipe the Dutch oven clean, and return the beef to the Dutch oven.
Add the broth, tomatoes, onion, parsley, Italian seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, pepper, bay leaves and remaining quart water. Bring to a boil over medium-high, stirring occasionally. Reduce the heat to low, cover and cook until the beef is very tender, about 1½ hours. Stir in the corn, potato, green beans, carrots, celery and okra. Cover and cook until the vegetables are tender, about 45 minutes. Discard bay leaves.