Vegetable Beef Stew

By AnitaD

Ingredients

• 1-1/2 pounds beef rump roast or bottom round roast, cut into 1/2-inch cubes
• 2 tablespoons canola oil
• 4-1/3 cups water, divided
• 1 medium onion, diced
• 3 celery ribs, cut into 1-inch chunks
• 3 small carrots, cut into 1-inch chunks
• 3 medium potatoes, peeled and cubed
• 2 Tbsp beef bouillon granules
• 1 cup frozen peas
• 3 Tbsp all-purpose flour

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

In a Dutch oven, brown beef on all sides in oil; drain. Add 4 cups water, onion, celery, carrots, potatoes and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.

Stir in peas. Bring to a boil.
Combine flour and remaining water until smooth; add to beef mixture. Cook and stir for 2 minutes or until thickened and bubbly. Yield: 6 servings.