Classic Beef Stew
Serves:
4
Prep Time:
Cook Time:
Total Time:
So good on a cold day. Traditional beef stew is the best.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 tablespoon | vegetable oil or shortening |
| 1 pound | boneless beef chuck, tip or round roast, cut into 1-inch cubes |
| 3 cups | water |
| 1/2 teaspoon | salt |
| 1/8 teaspoon | pepper |
| 2 | medium carrots, cut into 1-inch pieces |
| 1 | large unpeeled potato, cut into 1 1/2-inch pieces |
| 1 | medium green bell pepper, cut into 1-inch pieces |
| 1 | medium stalk celery, cut into 1-inch pieces |
| 1 | small onion, chopped (1/4 cup) |
| 1 teaspoon | salt |
| 1 | dried bay leaf |
| 1/2 cup | cold water |
| 2 tablespoons | all-purpose flour |
Directions:
1 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.
2 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.
3 Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
4 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.
Source: bettycrocker.com
