 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Loaded with 5 different veggies, this classic beef stew recipes combines comfort food and nutrition. Ingredients:
1 (2 3/4-pound) boneless chuck roast |
1/4 cup all-purpose flour |
2 tablespoons vegetable oil |
4 cups water |
1 tablespoon worcestershire sauce |
2 teaspoons salt |
1 teaspoon garlic salt |
3/4 teaspoon pepper |
1/4 teaspoon ground allspice |
2 bay leaves |
4 carrots, scraped |
2 stalks celery |
4 medium-size red potatoes |
3 small onions |
2 green bell peppers |
3 tablespoons all-purpose flour |
3 tablespoons water |
Directions:
1. Trim fat from roast; cut roast into 1-inch cubes. Place cubes and 1/4 cup flour in a plastic bag; seal bag, and shake vigorously to coat.
2. Pour oil into a large Dutch oven; place over medium-high heat until hot. Add beef, and cook, stirring occasionally, until browned.
3. Add 4 cups water and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 2 hours or until tender.
4. Cut carrots and celery into 2-inch lengths. Peel potatoes; cut potatoes and onions into eighths. Cut bell peppers into 1-inch pieces.
5. Add carrots, celery, potatoes, onions, and bell peppers to beef mixture; cover and simmer 30 minutes or until vegetables are tender.
6. Combine 3 tablespoons flour and 3 tablespoons water, stirring well; stir into stew. Bring to a boil; boil, stirring constantly, 1 minute or until thickened and bubbly.
7. *2 pounds stew meat may be substituted for roast.
|
|