Horn & Hardart Beef Stew Copycat

Prep Time
Cook Time
4h 20m
Ready In

"You can use chuck meat (cubed) for their soup. Add a bag of mixed vegetables and 6 cups beef bouillon and season to taste. They don't have the vegetable beef soup recipe but it seems that they would use the beef cooked with more broth and more veggies. Each person gets a whole onion all to themselves lol You could add more. lol They probably cooked things separately until they needed to add to the recipe. And they were using every part of the product so they used beef tallow for the fat to fry beef in."

Original is 4 servings
  • Slurry


  • Serving Size: 1 (995.5 g)
  • Calories 780.8
  • Total Fat - 32 g
  • Saturated Fat - 11.6 g
  • Cholesterol - 170.1 mg
  • Sodium - 871.5 mg
  • Total Carbohydrate - 68.3 g
  • Dietary Fiber - 13.1 g
  • Sugars - 14.9 g
  • Protein - 55.3 g
  • Calcium - 155.5 mg
  • Iron - 6.6 mg
  • Vitamin C - 41.4 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Trim off fat and gristle and save the fat.

Step 2

Season meat with salt and pepper very liberally and dredge with seasoned flour.

Step 3

Heat fat in a heavy pan, add meat, and brown well.

Step 4

Add tomatoes and 3 cups boiling water.

Step 5

Reduce heat, cover and stew meat very slowly for 3 hours.

Step 6

Skim off any fat that collects on the surface.

Step 7

If making soup, chop the meat into smaller pieces.

Step 8

About halfway through the cooking period, add carrots, onions and celery.

Step 9

Approximately half an hour before serving, add potatoes.

Step 10

The gravy can be thickened by mixing 3 tablespoons of flour with 3/4 cup of cold water before adding vegetables.

Step 11

Stir until smooth, add to the stew and cook .

Step 12

Just before serving, season to taste.


No special items needed.

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