Beef Stew

Oxmoor House
8 servings


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2 1/2 pounds lean boneless chuck steak, trimmed and cut into 1-inch cubes
1/2 cup all-purpose flour
Vegetable oil
3 medium onions, chopped
3 large carrots, scraped and cut into 2-inch pieces
3 medium potatoes, peeled and cubed
2 stalks celery, cut into 1-inch pieces
1 (17-ounce) can whole kernel corn, drained
1 (28-ounce) can whole tomatoes, undrained
1 clove garlic, minced
1 1/2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon ground oregano
1 1/2 cups water


Dredge meat in flour, and brown in small amount of vegetable oil in an 8-quart Dutch oven. Add remaining ingredients; cover, and simmer 2 1/2 hours or until vegetables are tender.

Created date

February 2010