Beef Stew

By gpawilson

Dip crusty dinner rolls into this hearty stew to soak up the savory broth.

Ingredients

• 3/4 lb lean beef stew meat
• Nonstick spray coating
• 4 C water
• 3 medium onions, halved
• 1 TBS grated orange peel
• 1 TBS instant beef bullion granules
• 1 tsp dried thyme, crushed
• 1/2 tsp dried oregano, crushed
• 1/4 tsp pepper
• 1 bay leaf
• 3 medium carrots, peeled
• 2 parsnips, peeled
• 1/2 medium turnip (about 1/2 lb)
• 2 medium potatoes, peeled and cut into 1-inch chunks
• 2 stalks celery, cut in chunks
• 1 C frozen peas
• 1/4 C chopped fresh parsley or 1 TBS dried parsley flakes
• 2 TBS all-purpose flour
• 1/2 C cold water

Preparation

Step 1

Trim all excess fat from beef and discard. Cut beef into 1-inch pieces.
Spray a Dutch oven or large, heavy saucepan with nonstick spray coating.
Heat pan over medium-high heat; add beef and cook, stirring till brown on all sides. Remove from heat.

Carefully add water to the pan and return to the heat. Bring to boiling, scraping up any brown bits on the bottom of the pan.
Add onions, orange peel, bouillon granules, thyme, oregano, pepper, and bay leaf. Cover; return to heat and simmer for 1 hour.

Cut carrots, parsnips, and turnip into 3/4-inch pieces. Add carrots and turnips to the beef mixture and simmer for 10 minutes. Add parsnips, potatoes and celery and simmer for 20 minutes or till vegetables are tender.
Add peas and parsley. Cover and cook 5 minutes more.
With a slotted spoon, remove the meat and vegetables from broth. Cover and keep warm.

Mix the flour and cold water till smooth; stir into broth. Cook and stir till thickened and bubbly. Return meat and vegetables to the broth and heat through.
Season with salt to taste.