Classic Beef Stew
It's hard to say what's better, the aroma or the taste of this homemade beef stew. Our recipe is loaded with potatoes, meat and spices and is a savory dish your family will ask for again and again. It takes just four simple steps to make and only one bite for our beef stew to transport you to a cozy pub in the British Isles. If you're lucky enough to have leftovers, our beef stew with potatoes makes for a wonderful lunch. Should you only have one serving left, there's no shame in hiding it in the back of the fridge. This way, only you know where to find it. We would do the same!
Ingredients
- 1 tablespoonvegetable oil or shortening
- 1 lbboneless beef chuck, tip or round roast, cut into 1-inch cubes
- 3 cupswater
- ½ teaspoonsalt
- ⅛ teaspoonpepper
- 2 mediumcarrots, cut into 1-inch pieces
- 1 largeunpeeled potato, cut into 1 1/2-inch pieces
- 1 mediumgreen bell pepper, cut into 1-inch pieces
- 1 mediumstalk celery, cut into 1-inch pieces
- 1 smallonion, chopped (1/4 cup)
- 1 teaspoonsalt
- 1dried bay leaf
- ½ cupcold water
- 2 tablespoonsgold 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.