Beef Stew

Beef Stew

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    pounds boneless chuck or rump roast

  • 2

    tbs vegetable oil

  • 1

    onion

  • 1

    bay leaf

  • 1

    16 oz can of tomatoes

  • 3

    medium potatoes

  • 3

    carrots

  • 3

    ribs celery

  • 1

    tsp salt

  • ¼

    tsp pepper

Directions

Cut beef into 1 inch chunks and brown in hot oil in large pot or Dutch oven. Cut onion in 8 or 10 wedges and add to beef. Cook until beef is well browned on all sides. Add 1 cup water, bay leaf, and tomatoes, breaking up tomatoes with spoon. Cover and cook for 45 minutes over medium-low heat. Pare and cut potatoes in 1 inch chunks. Slice carrots and celery. Add to pot with salt and pepper. Cook for 30 minutes, or until meat and vegetables are tender. Remove bay leaf before serving.


Nutrition

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