Ranch Stew Recipe


  • 1 can 6lb Hereford Cubed Beef with Broth 
  • 4 med onions sliced
  • 8 garlic cloves Sliced
  • 6 potatoes peeled and cut into 1 inch cubes
  • 6 carrots peeled and cut into 1 inch pieces
  • 6 celery sticks cut into 1 inch lengths
  • 2 cups Peas (fresh or frozen)
  • 5 cups Tomato juice (plain or spicy)


  • Drain the broth from the beef and set aside.
  • Transfer the beef cubes into a large, deep pot.
  • Add the onions, garlic, potatoes and carrots.
  • Pour in 1 cup of the reserved beef broth and enough tomato juice to cover the ingredients.
  • Bring to the boil and reduce heat to simmer.
  • Cover and cook for 30 minutes.
  • Add the mushrooms, celery and peas and cook for a further 15 minutes.
  • Add seasoning to taste. Serve hot with warm, crusty bread.

(14 servings)