****CLASSIC BEEF STEW!! ONE OF
****MY FAVORITES!!
25 MINUTES
PREP TIME
4 SERVINGS
4 SERVINGS
Ingredients
- 1
- tablespoon vegetable oil or shortening
- 1
- lb 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 Gold Medal™ 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.
