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Classic Beef Stew

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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

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

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.

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