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Photo: Tina Evans Photo by: Photo: Tina Evans

Beef Stew

Loaded with 5 different veggies, this classic beef stew recipes combines comfort food and nutrition.

Southern Living JANUARY 1996

  • Yield: 6 to 8 servings

Ingredients

  • 1 (2 3/4-pound) boneless chuck roast*
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 4 cups water
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons salt
  • 1 teaspoon garlic salt
  • 3/4 teaspoon pepper
  • 1/4 teaspoon ground allspice
  • 2 bay leaves
  • 4 carrots, scraped
  • 2 stalks celery
  • 4 medium-size red potatoes
  • 3 small onions
  • 2 green bell peppers
  • 3 tablespoons all-purpose flour
  • 3 tablespoons water

Preparation

Trim fat from roast; cut roast into 1-inch cubes. Place cubes and 1/4 cup flour in a plastic bag; seal bag, and shake vigorously to coat.

Pour oil into a large Dutch oven; place over medium-high heat until hot. Add beef, and cook, stirring occasionally, until browned.

Add 4 cups water and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 2 hours or until tender.

Cut carrots and celery into 2-inch lengths. Peel potatoes; cut potatoes and onions into eighths. Cut bell peppers into 1-inch pieces.

Add carrots, celery, potatoes, onions, and bell peppers to beef mixture; cover and simmer 30 minutes or until vegetables are tender.

Combine 3 tablespoons flour and 3 tablespoons water, stirring well; stir into stew. Bring to a boil; boil, stirring constantly, 1 minute or until thickened and bubbly.

*2 pounds stew meat may be substituted for roast.

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Beef Stew recipe

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