Beef Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1tablespoon vegetable oil or shortening
1 lb boneless beef chuck, tip or round roast, cut into 1-inch cubes
3cups water
1/2teaspoon salt
1/8teaspoon pepper
2medium carrots, cut into 1-inch pieces
1large unpeeled potato, cut into 1 1/2-inch pieces
1medium green bell pepper, cut into 1-inch pieces
1medium stalk celery, cut into 1-inch pieces
1small onion, chopped (1/4 cup)
1teaspoon salt
1dried bay leaf
1/2cup cold water
2tablespoons all-purpose flour
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Directions: |
Directions:In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes.
Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
Add water, 1/2 teaspoon salt and the pepper.
Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened |
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Number Of
Servings: |
Number Of
Servings:4 servings |
Personal
Notes: |
Personal
Notes: This could also be made in the slow cooker. Remove some liquid once cooked and thicken gravy in pot just before serving.
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