A melt in the mouth meal guests ask for again and again. So easy to make .

Honeyed Beef Stew Ingredients

  • 2 tablespoons vegetable oil

  • 2 pounds lean beef chuck, trimmed and cut into 1 inch cubes

  • 1 large onion, chopped

  • 1 green bell pepper, chopped

  • 3 strips celery, chopped

  • 2 large carrots, peeled and sliced

  • 2 tablespoons honey

  • 2 tablespoons fresh lemon juice

  • 2 teaspoons yellow mustard

  • cup ketchup

  • 2 cups water

  • salt to taste

  • freshly ground pepper, to taste

How to Make Honeyed Beef Stew

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a large pot over medium/high heat, heat the olive oil and quickly brown the beef pieces on all sides. Place the onion, green pepper, celery, and carrots into the pot and fry for 5 minutes; stirring occasionally. Remove from heat.

  3. In a mixing bowl, combine the honey, lemon juice, mustard, ketchup, water, salt and pepper. Mix thoroughly.

  4. Transfer the meat and vegetables to a 2 quart casserole dish. Pour the ketchup mixture over the meat and vegetables.

  5. Bake in a preheated oven for 2 to 2 1/2 hours or until meat is tender.

Honeyed Beef Stew Nutritions

  • Calories: 679 calories

  • Carbohydrate: 21.8 g

  • Cholesterol: 161 mg

  • Fat: 47.7 g

  • Fiber: 2.4 g

  • Protein: 40.5 g

  • SaturatedFat: 17.5 g

  • ServingSize:

  • Sodium: 337.6 mg

  • Sugar: 17.6 g

  • TransFat:

  • UnsaturatedFat:

Honeyed Beef Stew Reviews

  • My family and I thought this recipe was delicious. I added a little garlic but otherwise followed the recipe exactly. To eliminate extra pans, I sauteed the meat and veggies in a dutch oven on the stove and then poured the sauce over and put it in the oven. After 2 hours, the meat was very tender. Will definitely make again.

  • Very tasty. I was looking for a way to use up some stew beef I had in the freezer but didnt want to make that potatoes and carrots gravy type stew during the heat of summer. I followed the recipe almost to a tee except I didnt brown the meat and cooked it in the slow cooker, used sherry for half the water amount, used bottled lemon juice, and added the pineapple as other reviewers had suggested. I also added some cornstarch towards the end to thicken the sauce a bit. I will definetly make this again. But be warned these surprisingly small amounts of honey, lemon juice, mustard and ketchup do make for a subtle sweet and sour, oriental type sauce and it isnt at all what you expect for "stew". Next time I think I will dust the meat with flour or cornstarch. Yes, serve with rice, set the places with chopsticks and pass the soy sauce. Tell hubby its "pepper steak" and forget the word "stew".

  • This has become a new favorite at our house. It is easy, and perfect for gloomy winter days. Its great served over steamed rice.I usually wait to add the green pepper until near the end of cooking, to prevent it from getting too soft.

  • This is in the oven right now; based on the good aroma Id say that this is going to taste like a "5". I plan to serve it tomorrow over brown rice. Update: I doubled the sauce ingredients and left the stew uncovered for about 20 mins - that was enough to thicken it to a very nice stew-y consistency. Definitely a keeper recipe for stew thats a little different than the usual.

  • This is one excellent recipe.I browned the meat and then instead of baking it, I put it into my slow cooker, and put 2 T. of instant tapioca into the sauce which then thickened as it was slow cooking. I added the chopped green pepper about 1/2 before serving. This way the pepper was not mush. My husband loved this recipe, as did my elderly mother. I served it with rice, but think it would go good with Yuca. I did add 2 cloves of garlic, as I felt it was missing something. The sauce was excellent and enough. I think if you bake it, there may not be enough gravy.Its a Keeper.

  • I loved the sweet and sour taste of this. I didnt have any lemon juice on hand, so I substituted it for pure malt vinegar. Next time I think I might add pieces of pineapple to this.

  • Eliminate the green pepper. It doesnt do a thing for this recipe.

  • I thoughtit was a great dish i did make a few changes though i added garlic and ginger to the meat when i browned it off. i also used brown mustard to give it a little spice.but otherwise thought it was great

  • I served on rice and cooked in a crock pot. No one in my family was too excited about this dish. The sauce was really runny...more like a broth. Flavor was just OK. Wont make again.

  • We put all the ingredients in the crock pot on low all day. We added a shredded potatoe a bit of fresh grated ginger and a dash of cumin. It was very delicious and easy. Will make again.

  • I served it over rice and enjoyed it along with my 3 kids, hubby didnt like it though I dont know why. I didnt think it tasted like sweet and sour, it just tasted sweet to me.

  • Great recipe Me and my mother really enjoyed it. I left the lemon juice out, but it still tasted wonderful.

  • Ive made this recipe 2 or 3 times already. It has a nice sweet taste. It was great over white rice. The first time I made it I used the pressure cooker for the meat and it was so tender it literally fell to pieces (yum). Ill make it again.

  • This was great, I used vinegar instead of lemon juice. I didnt put in peppers or mustard because I dont have, or like either one of them I did add some garlic powder. I think this recipe would be really good with broccoli in it so I will add that the next time I make it

  • MADE FOR MY FAMILY THEIR WERE NO LEFTOVERS:)

  • Absolutely delicious What a great pair of sweet and spicey I added things that I had in the house,....potatoes, zucchini and orange bell pepper instead of green. Doubt Ill ever try another stew again.

  • The sauce tasted really intersting, kind of sweet and tangy. The meat was very tender, practically melted in my mouth.

  • I followed this recipe apart from I left out the celery and put leak in instead me and my hubby found it to be abit bland but it would be lovely with more of a tomato taste I also cooked it in a slow cooker.

  • This was much better than I thought it would be. I especially liked the honey and lemon flavor. I served this over brown rice, but next time I will cook 1 cup of rice in the pot since there was so much liquid.

  • Super easy and delicious. I lowered the cooking temp and let it bake all afternoon. Wonderful.

  • Cooked this dish just as the recipe without any changes. I have to say we were very happy with it. Simply served it with some chunky wedges of bread and butter. Lovely on a winters night.

  • I was disappointed and will not make again. This is basically a slow cooked sweet and sour dish without any asian ingredients. I did everything as told but found it better to sprinkle chilli flakes over it when served.