Betty Crocker Classic Beef Stew
INGREDIENTS
  • Cooking Time: 3 hours 20 mins
  • Servings: 4
  • Preparation Time: 25
  • 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 MedalĀ® 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.