BEEF STEW

By sharon_rm2010

winter comfort meal

Ingredients

• 1 pound beef boneless chuck, tip or round roast, cut into 1-inch cubes
• 1 tbsp shortening
• 3 cups hot water
• 1/2 tsp salt
• 1/8 tsp pepper
• 2 medium carrots, cut into 1-inch pieces (about 1 cup)
• 1 medium turnip, cut into 1-inch pieces (about 1 cup)
• 1 medium stalk celery, cut into 1-inch pieces (about 1 cup)
• 1 small onion, chopped (about 1/4 cup)
• 1/2 tsp browning sauce, if desired
• 1-1/2 tsps salt
• 1 beef bouillon cube
• 1 bay leaf
• 1/2 cup cold water
• 2 tbsp all-purpose flour

Details

Servings 5

Preparation

Step 1

Cook and stir beef in shortening in 12-inch skillet or dutch oven until beef is brown, about 15 minutes. Add 3 cups hot water, 1/2 tsp salt and the pepper. Heat to boiling; reduce heat. Cover and simmer until beef is almost tender, 2 to 2-1/2 hours.

Stir in carrots, potato, turnip, celery, onion, browning sauce, 1-1/2 tsp salt, the bouillon cube and bay leaf. Cover and simmer until vegetables are tender, about 30 minutes. Remove bay leaf.