Classic Beef Stew
Description
Serve your family a warm, satisfying dinner on those cold, blustery nights. This classic beef stew has everything that you need to make them feel warm and comfy. Serve with a side salad and some crusty bread.
Ingredients
1 T. vegetable oil or shortening
1 lb. boneless beef chuck, tip or round roast, cut into 1-inch cubes
3 c. water
1/2 t. salt
1/8 t. 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 (about 1/4 c.)
1 t. salt
1 dried bay leaf
1/2 c. cold water
2 T. all-purpose flour
Directions
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In a 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 - 2 minutes; add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
Add water, salt and pepper. Heat to boiling; reduce heat to low; cover; simmer 2 - 2 1/2 hours or until beef is almost tender.
Stir in remaining ingredients, except for cold water and flour; cover; cook 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.
Serve.
4 servings.