Imagine a stew so effortless that you could literally make it while staying in bed - sounds too good to be true? Welcome to the legendary "Stayabed Stew" from the iconic "I Hate to Cook Book" that has been saving busy home cooks for generations! This no-fuss, mouthwatering one-pot wonder is the ultimate comfort food for those days when cooking feels like an Olympic sport. With minimal prep and maximum flavor, this hearty beef stew will transform your kitchen into a haven of deliciousness without chaining you to the stovetop.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs beef stew meat, cubed
- 4 carrots, sliced
- 4 potatoes, cubed
- 1 onion, chopped
- 3 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
Instructions
- Place the cubed beef stew meat at the bottom of a large slow cooker or heavy-bottomed Dutch oven.
- Chop the onion and slice the carrots. Cube the potatoes into roughly 1-inch pieces.
- Add the chopped onions, sliced carrots, and cubed potatoes on top of the beef.
- Pour the beef broth over the meat and vegetables, ensuring they are mostly covered.
- Add the can of diced tomatoes with their juice directly into the pot.
- Drizzle Worcestershire sauce over the ingredients to enhance the depth of flavor.
- Season generously with salt and pepper, stirring gently to distribute seasonings.
- If using a slow cooker, cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
- If using a Dutch oven, cover and simmer in a preheated 325°F (165°C) oven for 2-
- 5 hours, until meat is tender.
- Check seasoning before serving and adjust salt and pepper if needed.
- Serve hot, preferably with crusty bread or over rice for a complete meal.
Tips
- Choose the right cut of meat: Use well-marbled beef stew meat for maximum tenderness and flavor.
- Don't skip the Worcestershire sauce - it adds a deep, rich umami that elevates the entire dish.
- For extra flavor, consider searing the beef cubes briefly before adding to the slow cooker or Dutch oven.
- Low and slow is the key - allow ample cooking time to break down tough meat fibers.
- If using a Dutch oven, check liquid levels occasionally to prevent burning.
- Let the stew rest for 10-15 minutes after cooking to allow flavors to meld together.
- This stew tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 35g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 100mg
