BETTY CROCKER CLASSIC BEEF STEW

 

  • Cooking Time: 3 hours 20 mins
  • Servings: 4
  • Preparation Time: 25

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

  • 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.

Notes

Author Credit: Betty Crocker

Website Credit: http://www.bettycrocker.com/recipes/classic-beef-stew/38aa1b3f-3f9b-44d8-a9c6-2f4e879613de?WT.dcsvid=NDAwNTU5NDA4OAS2&rvrin=4BEDFBC6-4E90-43D0-9380-9520ABA31BC9&WT.mc_id=Newsletter_BC_10_27_2011

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